Mexican Rice (updated 2026)
Mexican Rice (Best Version with Caldo de Pollo) 🛒 Ingredients 1 cup long-grain white rice 2 tbsp oil 1/4 cup onion, chopped 1–2 cloves garlic 2 cups chicken broth 2 tbsp tomato paste 1 teaspoon caldo de pollo powder Optional: 1/4–1/2 tsp caldo de tomate (if you want extra depth) Optional veggies (carrots, peas) 🍳 Method (Dialed-In) 1. Toast Rice (don’t skip) Cook rice in oil until: 👉 golden + smells nutty (5–7 min) 2. Add aromatics Add onion + garlic, cook ~1 minute 3. Make your liquid base In a cup: Whisk 2 tbsp tomato paste + chicken broth Stir in 1 tsp caldo de pollo 4. Combine Pour into rice, stir well 5. Simmer Bring to boil Cover, low heat 15–18 min 6. Rest Sit covered 5 min Fluff with fork