Authentic Mexican Rice - as far as non sticky authentic taste goes, this recipe is easy & definitely spot on. Very important to toast the rice as it says, & using the Caldo de Tomate really helps a lot. I also added a bit more chicken base, & bought the caldo de tomate squares (cheaper) & used one square per cup of water.
Mexican Rice 1 cup uncooked long-grain rice, 2 cups chicken broth, 1 Tablespoon butter, 1/2 cup salsa, 1 teaspoon garlic salt, 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25-28 minutes. Remove lid, and fluff rice with a fork. Serve!
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!