Oh, that smell! You know the one – that warm, comforting aroma of perfectly savory Mexican rice wafting from the kitchen. It just screams home and good times, doesn’t it? I still remember the first time I made this dish myself. I was a bit nervous, honestly, worried about getting it *just right*, but wow, it turned out to be way easier than I thought! This authentic mexican rice recipe is seriously a game-changer for weeknight dinners, and it practically melts into any meal, from tacos to grilled chicken. It’s funny how such simple ingredients can come together to make something so incredibly delicious and versatile.
Why You’ll Love This Mexican Rice Recipe
Honestly, this mexican rice recipe is a keeper for so many reasons! It’s lightning-fast, totally foolproof even if you’re new to the kitchen, and the flavor? Oh, the flavor is spot on – rich, savory, and just perfectly spiced. Plus, it’s so versatile; it seriously goes with *everything*. You’ll be making it again and again, trust me!
Ingredients for the Perfect Mexican Rice Recipe
Alright, let’s talk ingredients! This mexican rice recipe is proof that you don’t need a whole pantry of fancy stuff to make something amazing. You’ll need: 1 tablespoon of good olive oil, 1 cup of long-grain white rice (the kind that stays fluffy!), 2 cups of savory chicken broth – that’s key for flavor, but vegetable broth works great too if you’re going meatless. Then we’ve got 1/2 cup of tomato sauce, 1/4 cup of finely chopped onion (don’t skip this!), and 1 clove of garlic that’s been minced super fine. And to bring it all together? Just 1/2 teaspoon of salt and a pinch of that earthy cumin. Simple, right?
Step-by-Step Guide to Making Mexican Rice
Alright, let’s get this delicious mexican rice recipe going! It’s honestly so straightforward, you’ll be wondering why you didn’t make it sooner. We’ll start by waking up the rice with a little heat and then let it do its magic. Trust me, each step is super simple and leads to that perfect fluffy, flavorful rice every single time.
Browning the Rice: The Secret to Flavor
First things first, grab a nice medium saucepan and get that olive oil warming up over medium heat. Now, add your 1 cup of long-grain white rice. Stir it around for about 5 minutes until it gets a lovely light brown color. This toasting step is a total game-changer! It really locks in a nutty flavor and stops the rice from getting mushy later on. For even browning, just keep stirring it gently; don’t let it burn!
Simmering to Perfection
Okay, that rice is looking golden and smells amazing! Now, stir in your chicken broth – or vegetable broth if you’re going meatless – along with the tomato sauce. Don’t forget the onion, that minced garlic, salt, and that hint of cumin for that authentic taste. Give it all a good stir and bring it up to a boil. Once it’s bubbling, lower that heat down to the lowest setting, pop the lid on tight, and let it simmer for about 20 minutes. Here’s the super important part: *don’t lift that lid!* Just let the steam do its work. When the 20 minutes are up, check if the liquid is all absorbed and the rice is tender. If it looks perfect, take it off the heat and let it sit, still covered, for another 5 minutes. This rest lets it finish cooking beautifully.
After that little rest, fluff it all up with a fork and you’ve got yourself some incredible mexican rice! If you’re curious about where to find a good tomato sauce, you can check out how to make your own homemade tomato sauce here – it adds a whole extra layer of flavor!
Tips for the Best Mexican Rice
You know, I’ve made this mexican rice recipe more times than I can count, and over the years, I’ve picked up a few little tricks that *really* make a difference. First off, don’t skimp on the broth quality! Using a good chicken broth makes a huge difference in the final flavor, way more than just water. Also, resist the urge to peek while it’s simmering; that steam is what cooks the rice perfectly, so keep that lid on tight! And if you find your rice sometimes turns out a little bland, try adding a tiny pinch of cayenne pepper when you add the cumin – just a whisper of heat makes it sing. Oh, and for another flavor boost, you can check out my creamy horseradish sauce recipe – not for the rice itself, but it’s just a fantastic addition to a Mexican-themed meal!
Ingredient Notes and Substitutions for Mexican Rice
So, about those ingredients for our fantastic mexican rice recipe! The chicken broth is really where a lot of that savory depth comes from, but if you’re making this meatless or just prefer it, vegetable broth is a total winner and works beautifully. You won’t even miss the chicken flavor! And that tomato sauce? While canned works great, you can absolutely use a bit of tomato paste mixed with water if that’s what you have on hand – just make sure to dissolve it well. I’ve also had friends swap out the onion for finely chopped shallots if they’re feeling fancy, and it adds a slightly sweeter, milder flavor!
Serving Suggestions for Your Mexican Rice
This vibrant mexican rice recipe is practically begging to be piled next to your favorite dishes! It’s the perfect sidekick for tacos, enchiladas, and burritos, of course. But don’t stop there! It’s also fantastic with grilled chicken or fish, or even alongside some simple scrambled eggs for breakfast. And if you’re planning a party, you absolutely have to make a big batch of seven-layer taco dip – this rice is the perfect accompaniment to scoop it all up!
Storage and Reheating Instructions
Got leftovers of this amazing mexican rice? Lucky you! Store any extra rice in an airtight container in the fridge for up to 3 days. Honestly, it’s almost as good the next day! When you’re ready to reheat, I find the best way to get it back to its fluffy glory is on the stovetop. Just add a tiny splash of water or broth to the pan, reheat over medium-low heat, and give it a stir until it’s warmed through. Microwaving works too, just be sure to cover it to keep that moisture in!
Frequently Asked Questions about Mexican Rice
Got questions about whipping up this yummy mexican rice recipe? I’ve got you covered! It’s pretty straightforward, but sometimes little things pop up. Let’s dive in!
Can I make this in a rice cooker?
Oh, absolutely! Rice cookers are lifesavers for this dish. Just follow the browning step in a separate pan on the stovetop, then transfer the toasted rice, broth, tomato sauce, and all the seasonings to your rice cooker. Use the white rice setting, and it should come out perfectly every time. It’s a great way to free up your stovetop!
Why is my mexican rice mushy?
Mushy rice usually happens when you use too much liquid, or when you stir it too much after adding the liquid while it’s cooking. My recipe uses a 1:2 ratio of rice to liquid, which is pretty standard and works great. The most important tip is to resist lifting the lid while it simmers! That steam needs to stay trapped to cook the rice just right. Also, make sure you’re using long-grain rice; it’s less likely to clump up.
Can I add vegetables to this mexican rice?
You bet! Adding veggies is a fantastic way to make this mexican rice recipe even more of a complete meal. Finely diced carrots, peas, corn, or even some diced bell peppers are wonderful additions. Just sauté them with the onion at the beginning until they’re slightly softened, then add the rice and proceed with the recipe as usual. It adds color and extra goodness!
Can I make this ahead of time?
Yes, you totally can! This mexican rice reheats beautifully. Cook it all the way through, let it cool completely, and then store it in an airtight container in the fridge for up to 3 days. I find reheating it gently on the stovetop with a splash of water or broth works best to bring back that fluffy texture. It’s perfect for meal prepping!
What can I serve with this Mexican rice?
This rice is amazing with so many things! Think tacos, fajitas, enchiladas, or even just some grilled chicken or fish. It’s also surprisingly good with things like my one-pot macaroni cheeseburger soup, if you want something totally different but still super comforting!
Nutritional Information
Just a heads-up, the nutritional info for this delicious mexican rice recipe is estimated per serving. Things can change a little depending on the exact brands you use, but generally, you’re looking at around 200 calories, 5g of fat, 5g of protein, and about 35g of carbohydrates per serving. It’s a pretty balanced side dish, if I do say so myself!
Print
Mexican Rice
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful Mexican rice recipe that is a perfect side dish for many meals.
Ingredients
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add rice and cook, stirring, until lightly browned, about 5 minutes.
- Stir in chicken broth, tomato sauce, onion, garlic, salt, and cumin.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until liquid is absorbed and rice is tender.
- Let stand, covered, for 5 minutes before fluffing with a fork.
Notes
- For a spicier rice, add a pinch of cayenne pepper.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: mexican rice, spanish rice, side dish, easy rice recipe, mexican side dish