Easy Mexican Rice Recipe Highlights
Today, I am sharing my super easy no-fuss version of Mexican Rice. I have to say that even though I’m Latina, I’m not Mexican, so my recipe might not be close to authentic, but I do know that it’s damn good. Plus, there’s barely any hands-on time involved here at all. The best kind of recipe, right? The funny thing is that I’m not a rice lover, but I LOVE this rice. This Mexican Rice is light, fluffy, and flavorful! And It’s a delicious accompaniment to just about anything. The rice is truly flavorful because it simmers in a puree of tomatoes, onions, garlic, jalapeño, and chicken stock, absorbing all those delicious additional flavors. This Easy Mexican Rice is infinitely better than the one you get at Mexican restaurants, hands down.
Rice: Long-grain white rice is commonly used, although you can also use medium-grain rice. I use parboiled long-grain rice. Chicken stock: You can substitute for vegetable stock if you want to keep it vegetarian. You can also use chicken broth. Veggies: You’ll need Roma tomatoes, garlic, jalapeno pepper, and yellow onion. Fresh tomatoes or tomato sauce are used to give the rice its distinct color and flavor. Tomato paste: This will add more flavor and enhance the color too. Salt & Black pepper: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Oil: You can use any oil you have handy. I usually use vegetable oil or olive oil. Frozen mixed vegetables: This is totally optional. I use frozen mixed vegetables (peas, corn, and carrot). Cilantro & lime juice: For extra freshness and flavor, garnish the rice with chopped cilantro and a squeeze of lime juice just before serving.
Best Rice Type To Make Mexican Rice
I use and recommend opting for long-grain rice, such as white rice or parboiled rice. These varieties tend to produce fluffier and more separate grains, which is desirable for Mexican rice. Plus, they cook relatively quickly and have a neutral flavor, allowing the other ingredients and spices to shine.
Sauté and Brown the Rice: Start by sautéing the rice in a bit of oil or fat until it’s lightly toasted and turns opaque. This step adds depth of flavor and enhances the texture of the rice. Don’t Over-Stir: Stir the rice gently after adding the liquid, but avoid excessive stirring as this can cause the rice to become sticky. Simmer with a Lid: Cover the pot with a lid and reduce the heat to a low simmer once you’ve added the liquid and stirred. Let the rice cook undisturbed until the liquid is absorbed and the rice is tender. Fluff with a Fork: After you let the rice rest for 5 minutes, use a fork to gently fluff the rice, separating any grains that may have stuck together. Garnish: For extra freshness and flavor, garnish the rice with chopped cilantro, lime zest, and a squeeze of lime juice just before serving. Freeze: This rice can be frozen in an airtight container for up to 3 months. No need to thaw before reheating; remove it from the freezer and reheat it in the microwave with 1 to 2 tablespoons of water or stock.
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Disclosure: This is a sponsored post. My opinions are my own and were not edited by others. This recipe was originally published on October 2016. I have tweaked the recipe to be more clear, easy to make, and more delicious in August 2023. I also added more notes, tips, photos, and information to make it as helpful as possible!
