Mexican Rice Recipe

Dive into the vibrant world of Mexican cuisine with this authentic Mexican rice recipe! This dish bursts with rich tomato flavor, subtle spices, and a fluffy texture that pairs perfectly with tacos, enchiladas, or grilled meats.

It’s a crowd-pleaser that’s simple to make, budget-friendly, and brings a festive touch to any meal. You’ll love how this recipe transforms pantry staples into a colorful, aromatic side dish that’s sure to impress.

Recipe Overview

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This Mexican rice, also known as arroz rojo, delivers a savory, slightly tangy taste with a hint of warmth from cumin and chili powder. Its fluffy grains soak up the robust tomato base, creating a satisfying bite. Ready in under 40 minutes, it’s perfect for weeknight dinners or meal prep.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6

Ingredients List

• 1 cup long-grain white rice: Choose long-grain for fluffy, separate grains; rinse to remove excess starch.
• 2 tablespoons vegetable oil: Neutral oil ensures the rice fries lightly without overpowering flavors.
• 1/2 medium onion, finely chopped: Adds sweet, savory depth; yellow or white onions work best.
• 2 cloves garlic, minced: Fresh garlic infuses a warm, aromatic note.
• 1 1/2 cups chicken or vegetable broth: Use low-sodium for control over seasoning; veggie broth for vegetarian option.
• 1 cup tomato sauce: Provides rich, tangy flavor; opt for plain, unseasoned sauce.
• 1 teaspoon ground cumin: Earthy spice enhances authenticity.
• 1/2 teaspoon chili powder: Adds mild warmth; adjust for spice preference.
• 1/2 teaspoon salt: Enhances all flavors; taste and adjust as needed.
• 1/4 cup frozen peas or diced carrots (optional): Adds color and subtle sweetness.
• Fresh cilantro, chopped (for garnish): Brightens the dish with a fresh, herbaceous pop.

Step-by-Step Instructions

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1. Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until water runs clear, about 1-2 minutes. This removes starch for fluffier rice. Drain well.
2. Toast the rice: Heat oil in a large skillet over medium heat. Add rice and stir constantly for 3-5 minutes until golden. Toasting enhances nutty flavor and prevents mushiness. Image generation prompt: A skillet of golden-toasted rice with a wooden spoon stirring, steam rising, rustic kitchen setting.
3. Sauté aromatics: Add onion and garlic to the skillet. Cook for 2-3 minutes, stirring, until onion softens and garlic is fragrant. This builds a savory base.
4. Add liquids and spices: Stir in broth, tomato sauce, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, undisturbed, until liquid is absorbed.
5. Add vegetables (optional): If using peas or carrots, stir them in during the last 5 minutes of cooking. They’ll cook just enough to stay vibrant.
6. Fluff and rest: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork to separate grains. Garnish with cilantro before serving.

Tips for Success

• Don’t skip rinsing: Rinsing prevents sticky rice and ensures a light texture.
• Use a tight-fitting lid: Trapping steam is key for even cooking.
• Avoid peeking: Lifting the lid releases steam, which can lead to unevenly cooked rice.
• Adjust spice: Taste before serving and add more chili powder for extra heat.
• Toast carefully: Watch the rice while toasting to avoid burning; medium heat works best.

Serving Suggestions

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Serve this Mexican rice alongside chicken fajitas, beef barbacoa, or veggie enchiladas for a complete meal. Scoop it into burrito bowls with black beans, avocado, and salsa for a fresh twist. For a stunning presentation, pack rice into a small bowl, invert onto a plate, and garnish with a cilantro sprig. Pair with a refreshing margarita or hibiscus agua fresca for a festive vibe.

Storage Tips

• Room temperature: Let cool completely and store within 2 hours to prevent spoilage.
• Refrigeration: Store in an airtight container for up to 4 days. Reheat in a skillet with a splash of broth to revive fluffiness.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

FAQs

Can I use brown rice instead of white rice?
Yes, but brown rice requires more liquid (about 2 cups broth) and a longer cooking time (40-50 minutes). Check package instructions.

What can I substitute for tomato sauce?
Blend canned diced tomatoes or use 1/2 cup tomato paste mixed with 1/2 cup water for a similar flavor.

Is this recipe spicy?
It’s mildly spiced. For less heat, reduce chili powder to 1/4 teaspoon. For more, add a pinch of cayenne.

Can I make this in a rice cooker?
Yes! Toast rice and sauté aromatics in a skillet, then transfer to a rice cooker with remaining ingredients and cook per your model’s settings.

How do I prevent soggy rice?
Rinse rice thoroughly, use the correct liquid ratio, and avoid lifting the lid during cooking.

Conclusion

This Mexican rice recipe is your ticket to a vibrant, flavorful side dish that’s easy to whip up and impossible to resist. Give it a try, share it with loved ones, and let the fiesta begin! Drop a comment below to share your results or tag us on social media—I can’t wait to see your creations.