Mexican Rice

Cooking up some Mexican rice.


I have learned a few new things about cooking while watching the Netflix series Salt, Fat, Acid, Heat. One of those things was a method for cooking fluffy rice. I tried it with this Mexican rice recipe and it worked like a dream. Once the rice and liquid came to a boil, I wrapped a clean kitchen towel on the underside of the lid and tied the ends up to keep them away from the flame. The towel caught some of the moisture and gave the rice a better, less sticky texture. Give it a try. It turned out to be a wonderful discovery and I have used it many times now with great results.

Mexican Rice


  • 3 tablespoons olive oil
  • 2 cups rice
  • 4 cups chicken broth
  • 1 15.5-ounce can fire roasted diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon ground cumin


  1. Add oil to large saucepan and heat over medium heat.
  2. Add rice to pan and toast until golden brown.
  3. Stir in broth and tomatoes. Bring to boil. Reduce heat to medium-low.
  4. Cover with a lid that has been wrapped in a clean kitchen towel.
  5. Cook until liquid is absorbed, about twenty minutes.
  6. Remove lid. Fluff rice with a fork.
  7. Enjoy.



“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart. “

Wolfgang Puck

5 Comments Add yours

  1. What a great idea, Patty! I’ll pass this info on to Chef Danny. 🙂

  2. Elihu says:

    Yum! I need to try this next time I make rice…

    1. Patty Schell says:

      It’s one of my favorites. I hope you enjoy it too.

  3. Paul Schell says:

    This is a great recipe and the cooking technique really works.

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