For years I have had the trouble of my rice coming out too wet and soft and all stuck together. By reducing the ratio of water to rice from 2:1 to 1.5:1 and reducing the cooking time from 20 minutes to 15 minutes, as well as rinsing the starch off the rice and toasting it, I've found a consistency I really enjoy. Don't be surprised if the bottom burns a little; I like to scrape up the crunchy bits at the bottom into the rice for some texture, but this is optional.


Recipe Summary

10 mins
27 mins
10 mins
47 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a small saucepan over medium heat. Cook and stir rice in the hot oil until toasted, 6 to 7 minutes. Add onion; cook, stirring often, until soft, 5 to 8 minutes. Stir in pasilla chile and cumin; toast for 2 minutes. Add water, chicken soup base, salt, and pepper; bring to a boil. Stir one last time, cover, and cook for 7 minutes on medium heat. Reduce heat to low and cook for 7 minutes more.

  • Remove saucepan from heat and let rice sit, covered, for 10 minutes. Fluff with a fork.

Cook's Note:

I use a dedicated coffee grinder (aka spice grinder) to pulverize the cumin and chile, but if you don't have a dedicated spice grinder, you could chop the chile on a cutting board or snip them into pieces with scissors, or just use store-bought ancho chile powder.

Nutrition Facts

220 calories; protein 4.3g; carbohydrates 43.4g; fat 3g; cholesterol 0.2mg; sodium 145.5mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
Made as written and this was a nice change from the tomato based Mexican rices. The hubs gave it a thumbs up too. The only one problem I had is that there wasn't enough liquid and it didn't get cooked all the way through. Next time I'll add 2 cups of water instead. Easy fix. Read More