Recipe
There’s a reason this Mexican rice recipe is my go-to—it’s foolproof, packed with flavor, and tastes just like your favorite restaurant’s version, but better. The secret? Toasting the rice in oil before simmering it in a rich tomato-chicken broth blend, which gives every grain that perfect fluffy texture and deep, savory taste.
I’ve made this for countless gatherings, and without fail, someone always asks for the recipe. The golden hue from the tomatoes, the hint of garlic and cumin, and the slight crispness of the edges make this dish irresistible.
Trust me, once you try this method, you’ll never go back to bland, mushy rice again. Let’s get cooking!
Ingredients
Homemade Mexican rice is all about layering flavors, and choosing the right ingredients is key to achieving that signature savory, slightly tangy, and aromatic profile. The secret lies in toasting the rice and using fresh, high-quality components. Here’s what you’ll need:
- Long-Grain White Rice: The foundation of the dish. Avoid short-grain or sticky rice—it’s all about that fluffy, separate texture. Pro tip: Rinse the rice thoroughly to remove excess starch for perfectly cooked grains.
- Tomatoes: Fresh Roma tomatoes are ideal for their natural sweetness and acidity. If you’re in a pinch, canned crushed tomatoes or tomato sauce can work, but fresh is always best for that brightness.
- Chicken Broth: This is the liquid gold that infuses the rice with depth. Use low-sodium broth to control the saltiness, or swap it with vegetable broth for a vegetarian version.
- Garlic & Onion: Non-negotiables for building the aromatic base. Freshly minced garlic and finely chopped onion are essential—don’t skip them!
- Neutral Oil (like vegetable or avocado oil): Used for toasting the rice, it helps develop a nutty flavor. Olive oil can work too, but its stronger taste might alter the dish’s authenticity.
- Jalapeño (optional): Add a finely diced jalapeño for a subtle kick. Remove the seeds if you prefer milder heat.
- Cumin: A signature spice that adds earthy warmth. Ground cumin is fine, but freshly toasted and ground cumin elevates the dish.
- Fresh Cilantro: Stir in chopped cilantro at the end for a burst of freshness. If cilantro isn’t your thing, parsley can be a substitute, though it will change the flavor slightly.
- Lime (optional): A squeeze of lime juice before serving adds a zesty finish.
Extras like frozen peas or diced carrots can be added for color and texture, but stick to the basics for an authentic, restaurant-worthy result.
How to Make the Best Authentic Mexican Rice Recipe
- Bring to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid. This guarantees even cooking and prevents the rice from drying out.
- Let it steam untouched for 20 minutes. Avoid lifting the lid during this time, as it disrupts the steam and can result in undercooked rice.
- Fluff the rice with a fork after cooking to separate the grains and release excess moisture. This step is key for achieving that perfect, light texture.
- Fold in optional mix-ins like peas, carrots, or corn for added flavor and color. Warm the vegetables separately before adding them to the rice to maintain their texture.
- Adjust seasoning if needed with a pinch of salt or a squeeze of lime juice before serving. Taste and tweak to your preference for a truly personalized dish.
- Pro Tip: For even more flavor, use achiote paste or a pinch of saffron to infuse the rice with a vibrant color and unique taste.
- Watch-Out Warning: Avoid stirring the rice while it’s cooking, as this can release starch and make it sticky. Patience is your best tool here!
- Time-Saving Trick: Use a rice cooker to simplify the process. Follow the first few steps in a skillet, then transfer everything to the cooker for hassle-free cooking.
- Visual Cue: The rice is done when the liquid is fully absorbed, and the grains are tender but not mushy. If it’s still undercooked, add a splash of broth and steam for an additional 5 minutes.
- Flexibility: This recipe works well in a skillet, pot, or even an Instant Pot. Adjust cooking times as needed based on your preferred method.
Nutrition
Mexican rice is a flavorful dish made with simple, wholesome ingredients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 5 g |
Chef Tips
To elevate your Mexican rice, I recommend using long-grain rice for its fluffy texture. Toast it lightly in oil before adding liquid—it deepens the flavor.
Use homemade broth instead of water for richness. Don’t skip the tomato paste; it adds depth.
Stir once after adding liquid, then leave it untouched to avoid mushiness. Finish with fresh cilantro for brightness. These small steps make a big difference.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
Yes, I can use brown rice instead of white rice, but I’ll need to adjust the cooking time since brown rice takes longer to cook. I’ll also make sure it’s properly rinsed and consider adding a bit more liquid.
What Can I Substitute for Tomato Sauce?
I’d use diced tomatoes or tomato paste thinned with water as substitutes for tomato sauce. You could also try salsa, roasted red peppers, or even a bit of ketchup if you’re in a pinch. They’ll work fine!
How Do I Store Leftover Mexican Rice?
I’ll store leftover Mexican rice in an airtight container in the fridge for up to 4 days. If I need it longer, I’ll freeze it for 2 months and reheat it on the stove or microwave when ready.
Can I Freeze Cooked Mexican Rice?
Yes, I can freeze cooked Mexican rice. I’ll let it cool completely, then pack it in airtight containers or freezer bags, removing as much air as possible. It’ll stay good for up to 3 months.
Why Is My Rice Turning Out Mushy?
Your rice might be mushy because I cooked it with too much water or simmered it too long. I’ll try rinsing the rice first, using less water, and keeping the heat low to keep it fluffy.
