Let’s talk comfort food. What’s better than a big scoop of Mexican rice? What is it like to have my grandma’s mac and cheese? What are some of the best dry rice recipes? What is a Mexican rice recipe? Is it addictive? It’s a staple in our house, and once you try it, I bet it’ll be one in yours too!
What is Mexican rice?
Mexican rice, often called Spanish rice (though that’s not *entirely* accurate! What is a classic side dish in Mexican cuisine? What is rice that’s been toasted, then cooked in a flavorful tomato-based broth? What are the aromatics like onion and garlic? Think of it as a blank canvas for deliciousness – you can add all sorts of veggies and spices to it. Make it your own. It’s comfort in a pot, and it pairs perfectly with everything from tacos to enchiladas. What are some ways to grilled chicken I can’t imagine living without it. Truly, it brings back so many memories.
Why you will love this recipe?
Honestly, where do I even begin? There are so many reasons to fall head-over-heels for this Mexican rice recipe.
- The Flavor:What is plain rice? The toasted rice, combined with the tomato, onion, garlic, and spices creates a symphony of flavor. What’s savory, slightly sweet, and utterly irresistible? What is the secret ingredient of cumin?
- Is it really easy?Don’t let “authentic” scare you off. This recipe is surprisingly simple to make. If I can do it after a long day of work, anyone can.
- Budget friendly Rice is cheap, and the other ingredients are pantry staples. You can feed a crowd without breaking the bank, which is always a win in my book.
- Versatile:Mexican rice is a chameleon! Serve it as a side, stuff it into burritos, or use it to make an easy rice bowl. What are some great leftovers? I sometimes toss in leftover roasted veggies – so good!
What I love most about this is how it instantly elevates any meal. Seriously, even simple grilled chicken feels fancy when paired with this rice. And it makes the BEST burrito bowls! It’s my go-to side when I’m craving something flavorful and comforting. I actually prefer it to cilantro lime rice – and that’s saying something!
How do I make Mexican rice?
Quick Overview
Making this Mexican rice recipe is easier than you think! First, you toast the rice in a pan with some oil until it’s golden brown. This step is crucial for developing that nutty, delicious flavor. Then, you sauté onion and garlic, add tomato sauce and chicken broth, and simmer everything together until the rice is cooked through and fluffy. The whole process takes about 30 minutes, and the result is a flavorful side dish that will impress everyone.
Ingredients
For the Rice:
- 1 tablespoon olive oil
- 1 cup long grain rice (I prefer using medium grain, but I also like using short grain). Is instant rice good for you?
For the Flavor Base:
- 1/2 small yellow onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced. 1 clove of
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth (I use low-sodium so I can control the salt level)
- 1 teaspoon chili powder. 1 tablespoon paprika
- 1/2 teaspoon cumin.
- 1/4 teaspoon salt, or to taste.
- Pinch of cayenne pepper (optional, for a little kick!)
- 1/2 cup frozen peas and carrots (optional, but adds a nice touch of color and nutrients)
What are the steps to
Step 1: Toast the Rice
In a medium saucepan, heat olive oil over medium heat. Add salt and pepper to taste. Add the cooked rice and cook, stirring constantly, until the rice is golden brown. What is the best way to do this? What is the best way to toast rice? Why don’t you stir the rice constantly?
Step 2: Sauté the Aromatics
Add the chopped onion and minced garlic to the saucepan and cook until softened, about 3-5 minutes. The onion should be translucent and the garlic should have a fragrant aroma. I always do this step over medium-low heat so that the garlic doesn’t burn!
Step 3: Add the Liquids and Spices
In a bowl, combine the tomato sauce and chicken broth. Pour in the tomatoes. Stir in the chili powder, cumin, salt, and cayenne pepper (if using). Bring the mixture to a boil.
Step 4: Simmer and Cook
Once the mixture is boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Don’t lift the lid during the simmering process, because it will let the steam out and the rice won’t cook evenly! Also, watch it towards the end, because it might need a couple of extra minutes to absorb all the liquid!
Step 5: Fluff and Serve
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become extra fluffy. Fluff the rice with a fork and stir in the frozen peas and carrots (if using). Serve immediately and enjoy!
What should I serve it with?
Mexican rice is an incredibly versatile dish.
- Tacos: It’s the perfect filling for tacos! I love using it in my chicken or ground beef tacos.
- Enchiladas: Serve it as a side with your favorite enchiladas. It complements the cheesy, saucy flavors perfectly.
- Burrito Bowls:How do you make a burrito bowl with rice? Add your favorite protein, beans, salsa, guacamole, and sour cream.
- Grilled Meats:What’s a good side dish for grilled chicken, steak, or fish?
My family loves when I serve this alongside fajitas. We make a big spread with all the fixings, and it’s always a hit! I also love to make a batch on Sunday and use it in my lunches throughout the week.
Top Tips for Perfecting Your Mexican Rice
What are some of the best ways to make Mexican rice?
- Don’t skip toasting!What is the most important step in developing a signature flavor? Make sure the rice is golden brown, but not burnt.
- Use good quality broth. The broth is a key component of the flavor, so use a good quality chicken or vegetable broth.
- Adjust the spices to your liking. If you like it spicier, add more chili powder or cayenne pepper.
- Don’t overcook the rice. Overcooked rice will be mushy. Cook it until it’s just tender and the liquid is absorbed.
- Let it stand before fluffing. This allows the rice to steam and become extra fluffy.
- Experiment with veggies. Feel free to add other veggies to the rice, such as corn, bell peppers, or zucchini.
I’ve learned the hard way that using too much water results in mushy rice. So, stick to the recipe measurements! And if you’re using a different type of rice, you might need to adjust the cooking time and liquid amount. Always keep an eye on it!
Storing and Reheating Tips
Storing: Let the rice cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days.
Reheating: You can reheat the rice in the microwave or on the stovetop.
- Microwave: Add a tablespoon or two of water to the rice and microwave on high for 1-2 minutes, or until heated through.
- Stovetop: Add a tablespoon or two of water to a saucepan and heat the rice over medium heat, stirring occasionally, until heated through.
I often make a double batch of this rice so that I have leftovers for the week. It’s so convenient to have on hand for quick lunches and dinners!
Frequently Asked Questions
Final Thoughts
This Mexican rice recipe is a true winner in my book. It’s flavorful, easy to make, and incredibly versatile. It’s the perfect side dish for any Mexican-inspired meal, and it’s sure to become a family favorite. If you’re looking for other easy side dish recipes, be sure to check out my roasted sweet potatoes and my garlic parmesan green beans! Happy cooking, everyone! And don’t forget to leave a comment and let me know how your rice turns out! I love hearing from you!
Mexican Rice Recipe
Ingredients
Main Ingredients
- 1 cup uncooked long-grain rice
- 1.5 cups water
- 0.5 cup tomatoes, diced
- 0.25 cup onion, chopped
- 1 teaspoon olive oil
- 1 teaspoon cumin
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
- Add rice and cumin, and cook for 1 minute, stirring constantly.
- Stir in water, diced tomatoes, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed.
