I’m married to a man who is borderline addicted to hole-in-the-wall taquerias. We have the pleasure of living in a place where the Mexican food is amazing and not exactly in short supply, but I can’t eat out all the time. I just can’t.
And so, I’ve been on a quest to make my own taqueria-style food at home that tastes as close to the real thing as possible. I’ve perfected a chicken recipe (coming soon!) that is so killer good in tacos, burritos, nachos, quesadillas, or in a rice bowl with this delicious rice I’m sharing with you today.
I took some ideas from a few different recipes and my husband says this is his favorite version by far and LOVES when I make it. (DISCLAIMER: I know this is not “authentic” Mexican rice…it’s just in the style of our favorite Mexican taquerias).
Drool Worthy Taqueria Style Rice
- 1 tbsp Butter
- 1 c Rice
- 2 c Water
- 1 Cube of Caldo de Tomate
- Sprinkle of Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- In 2 cups of water, add Caldo de Tomate, Chili Powder, Garlic Powder and Onion Powder and mix
- Melt butter in a saucepan
- Add rice to saucepan and cook for a minute or two, until the rice starts to brown a little
- Once rice is browned, add your spiced water mixture and combine until it startes to boil
- Turn down to low and cover, cook for 15 minutes or until all water is absorbed
- Serve warm with your favorite Mexican meal!
A few things. Caldo de Tomate wasn’t something I knew about. I read in a few different recipes that this was the magic ingredient to get your rice tasting just like the taquerias. It is basically chicken bullion with tomato in it and is found in the Hispanic aisle in your grocery store-sold as a powder or as cubes, but I found a love for the ease of just using the cube.
Some people don’t like using the cubed bullion and I don’t blame you! It’s pretty high in sodium, but it DOES make this dish taste best. If you’re looking for a similar taste without the additives, simply swap the water with chicken stock and swap the Caldo de Tomate with 1 tablespoon of tomato paste. It’s not exactly the same, but close.