I am very fortunate to have married my husband. Not only is he an amazing husband and father, he also came with a wonderful family. My husband’s family comes from Aguascalientes, Mexico and they are some of the kindest, most generous, hard-working, and loving people I have ever met. Not only are they kind- they know how to COOK! My wonderful mother-in-law, Angelina, taught me how to make this recipe, and it will be the first of many of her recipes that I share here.
Like many of Angelina’s traditional Mexican recipes, this rice is easy, has simple ingredients, and is extremely flavorful! It comes together in about 40 minutes and is a perfect side to any meal. Or you can eat it as a meal itself and toppings like, lime, avocado, cilantro, sour cream, or salsa.
The first step to cooking the Mexican rice is toasting it. This will ensure the rice cooks quickly and evenly, but it is very easy to burn if you don’t keep a close eye on it. Here is a picture of what the toasted rice should look like, right before I added the other ingredients. Angelina uses Caldo de Pollo to give the rice its flavor, it is easily found in any grocery store in the isle where they keep Mexican ingredients. It is simply powdered chicken bouillon, and the rice would not be the same with out it. Let’s make some rice!
- 2 tablespoons olive oil
- 2 cups jasmine rice
- 4½ cups water
- 4 tablespoons tomato sauce
- 3 tablespoons Caldo de Pollo
- 1 cup frozen or fresh peas
- 1 cup frozen or fresh corn
- In a large skillet with a lid, heat olive oil over medium high heat. Add rice and toast it for about ten minutes until the rice looks light brown. (See the photo above) Stir frequently so that the rice will toast evenly and not burn.
- Add the water, followed by the tomato sauce, Caldo de Pollo, peas, and corn.
- Stir everything together and cover the skillet with a lid. reduce heat to medium and simmer for 25 minutes or until most of the water has been soaked up.
- Turn off the heat and let the rice rest while still covered for an additional 5 minutes.
- Fluff with a fork and serve!