Hey there! Anne Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on a Classic Mexican Rice Recipe with you. After years of working in restaurants, I’ve picked up a few tricks that make this dish really shine.
This recipe brings me back to my early days in the kitchen, where I first fell in love with the rich flavors of Mexican cuisine. It’s become a staple in my home, perfect for family dinners or when friends drop by.
What I love about this rice is how versatile it is. You can serve it as a side dish or use it as a base for burritos or bowls. The key is getting that perfect balance of spices and that beautiful golden color.
So, let’s dive in and make some delicious Mexican rice together. Trust me, once you try this, it’ll become a regular in your recipe rotation too!
What Is Mexican Rice?
Mexican rice is a vibrant and savory dish in Mexican cuisine. It features rice cooked with tomatoes, onions, garlic, and spices, creating a flavorful blend.
The rice is sautéed with these ingredients, then simmered in broth or water until tender and infused with seasoning. Its distinctive red hue comes from tomatoes or tomato sauce.
Mexican rice is a popular side dish, accompanying main courses like tacos, enchiladas, or grilled meats, adding zest to the meal.
Classic Mexican Rice Recipe
Equipment
- Large Skillet
- Medium bowl
- Wooden Spoon
- Measuring Cups
- Cutting Board
Ingredients
- 1 1/2 cups long grain white rice *
- 1/4 cup oil vegetable or canola oil
- 1 teaspoon garlic minced
- 1/4 medium onion finely diced
- 1/4 cup tomato sauce or 2 pureed tomatoes*
- 2 teaspoons tomato bouillon granulated or cubes*
- 1/4 teaspoon salt
- 1 carrot diced
- 1/2 cup peas frozen or fresh
- 3 cups water
- 1-3 whole serrano peppers optional
Instructions
- Rinse rice until water runs clear; set aside.
- Heat oil in a large saucepan over medium-high heat.
- Add rice; cook, stirring, until lightly golden (about 10 minutes).
- Add tomato sauce, garlic, and diced onion; stir.
- Add tomato bouillon, salt, carrots, peas, water, and optional serrano peppers.
- Bring to a boil; cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat; let rest for 5 minutes, then fluff with a fork.
Nutrition
Tips You Should Try!
- Rinse the Rice: Give your rice a quick rinse under cold water. This helps get rid of the starchy coating that can make it stick together. Just a few seconds can make a big difference!
- Toast the Rice: Before adding any liquid, toast the rice in a bit of oil. Let it get nice and golden. This step takes a few extra minutes, but it adds a delicious nutty flavor to your dish.
- Perfect Color and Flavor: To achieve that classic orange color and rich taste, use tomato bouillon cubes. They’re easy to find in the Mexican food aisle at most grocery stores, like Walmart. If you can’t find them, using chicken broth instead of water works great too.
- Rest and Fluff: After cooking, let the rice rest for a few minutes before serving. This helps it set and keeps it from being mushy. When you’re ready to serve, gently fluff it with a fork rather than stirring, to keep it nice and fluffy.
- Instant Pot Mexican Rice: If you have an Instant Pot, you can easily adapt this recipe for it. It’s quick and simple, perfect for busy days!
What To Serve With Classic Mexican Rice?
