Mexican Rice 1971
This classic Mexican rice is infused with tomato and cumin for a real Tex-Mex version of a beloved staple. It’s a nostalgic glimpse into how home cooks were bringing Mexican flavors to American kitchens over 50 years ago.
About The World of Mexican Cooking
This recipe comes from The World of Mexican Cooking by Mary Margaret Curry, with illustrations by Betty Stiff. While there isn’t much information available about the book or its author, I love this paragraph from the introduction, it tells you everything you need to know about what this book is all about:
” This is a cookbook of Mexican food as it is cooked in South Texas. These recipes were at one time of Mexican origin, and some still are. Most of them, however, have evolved into something that now has a Texas twist. I think of these Mexican dishes as being Tex-Mex, which is a bastardized form of Spanish spoken here in South Texas.”
Curry, Mary M, and Betty Stiff. The World of Mexican Cooking. Los Angeles: Nash Pub, 1971. P 73. [TX716 .M4 C87 1971].
Original Recipe
Mexican Rice
This recipe is indispensable. Rice can be served with everything in this book except Arroz con Pollo, which has its own rice.
- 2 tablespoons cooking oil
- 1 cup rice
- 1 clove garlic, crushed
- 1/2 small onion, finely grated
- 1 teaspoon salt
- 1/2 teaspoon cumin, powdered
- 1/3 8-oz. can tomato sauce
- 2 cups water
Sauté rice in cooking oil until golden. Add garlic and onion and sauté until onion is clear. Add salt, cumin, tomato sauce and water. Bring to a boil and then simmer for twenty-five to thirty minutes or until rice is done and rather dry. Do not stir or you will have mushy rice.
How to Make Mexican Rice Step by Step
Saute rice in oil
until golden brown.
Add garlic and onion and saute until the onion is clear.
Add salt, cumin, tomato sauce, and water.
Bring to a boil and simmer for 20 to 25 minutes. Do not stir or you will have mushy rice.
Serving
Serve hot.
Storing
Let sit covered for 5 minutes and fluff.
Once cool store in an airtight container in the fridge for up to 3 days
More Recipes From the World of Mexican Cooking
Mexican Rice
Ingredients
- 2 tablespoons cooking oil
- 1 cup rice
- 1 clove garlic crushed
- 1/2 small onion finely grated
- 1 teaspoon salt
- 1/2 teaspoon cumin powdered
- 1/3 8- oz. can tomato sauce
- 2 cups water
Instructions
- Sauté rice in cooking oil until golden. Add garlic and onion and sauté until onion is clear. Add salt, cumin, tomato sauce and water. Bring to a boil and then simmer for twenty-five to thirty minutes or until rice is done and rather dry. Do not stir or you will have mushy rice.
