Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe that’s significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Diana's powerful story as you make her Authentic Mexican Rice Recipe (Spanish Rice).
Ok. I'm going to confess something right up front. I didn't make this recipe from my podcast guest Diana Silva properly.
You can tell from the images that mine ended up just a little on the mushy side. If you follow Diana's recipe correctly, your grains will be perfectly separated. Each grain is encased in a lovely little exterior of fat and flavor. There is no shortage of either in this recipe! Washing, drying, and frying the rice is the key that Diana taught me! With this method, even if you get a little generous with the liquid, as I did, you'll still love it. I went back for bite after bite as I was preparing the plates to photograph!!
I can guarantee you I'll be making this again. Normally, I'd make it again simply to prove to myself that I can do it properly! 😉 But in this case, I'll be making it again and again for the flavor.
So head on down to the recipe, but I'd also encourage you to watch Diana's video, go a little easy on the liquid (you can always add more), and definitely, definitely to make this along with her Easy Chicken Mole!!!
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Listen to Diana's Story
Ep. 059 A Sacred Story with Diana Silva, Molé Mama
Follow The Storied Recipe in Your Favorite Player
Pair With
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How to Contact Diana Silva, Molé Mama
YouTube: Molé Mama on YouTube
Website: www.molemama.com
Instagram: @mole_mama
Read Diana's book Molé Mama: A Memoir of Love, Cooking, and Loss
Watch Diana Make This Authentic Mexican Rice Recipe on YouTube
Authentic Mexican Rice
Difficulty: Easy6
servings10
minutes40
minutes50
minutesEvery grain of rice is encased in flavor and spice.
Keep the screen of your device on
Ingredients
2 cups 2 long-grain white rice (the use of non-long grain rice will not work)
One small One can of tomato sauce
½ c ½ olive oil ½ finely chopped yellow onion
2 2 jalapeno or serrano chiles
4-6 4-6 large crushed garlic cloves
2 tablespoons 2 Knorr chicken broth or fresh chicken or vegetarian stock
½ teaspoon ½ cloves
salt and pepper to taste
6 cups 6 water/liquids (this includes the tomato sauce)
Directions
- Wash the rice. Place rice in strainer and place in your sink and run cold water thru it until it runs clear. Let excess water drain.
- Heat oil. Pour oil into a skillet over medium-high heat. When the oil is hot, add clean rice. Hot oil tip – once the oil bubbles when you place it on a wooden spoon, it’s ready.
- Fry rice until golden brown, about 15 minutes. Add serranos and diced onions for the last 2 minutes.Prepare liquid/stock while rice is frying. In a large bowl, add tomato sauce, crushed garlic, cloves, salt, pepper to taste, knorr chicken broth, or fresh stock and mix. The total liquid needs to be 6 cups. Excess liquid will make rice mushy, or too little will cause it to burn.
- Pour the stock into frying rice, onions, and serranos peppers. Bring to boil, cover, lower heat to low medium and simmer for about 30 minutes until rice is cooked.
- Serve hot. Stores for about one week in the refrigerator and can also be frozen. Reheats well in the microwave.
Notes
- Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!
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