Description
This Authentic Mexican Rice Recipe delivers flavorful, tender, and perfectly cooked Mexican-style rice. Toasted rice grains combined with sautéed onions, garlic, tomatoes, and spices create a vibrant side dish that’s perfect alongside your favorite Mexican meals. This recipe uses simple ingredients and a classic stovetop method to achieve the iconic arroz rojo that complements tacos, enchiladas, and grilled meats. The addition of fresh cilantro and optional jalapeño peppers adds freshness and a subtle kick, with lime wedges serving as a zesty finishing touch.
Ingredients
Scale
Rice and Aromatics
- 1 1/2 cups long-grain white rice
- 1/4 cup vegetable oil
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
Tomato Base
- 2 medium Roma tomatoes, chopped
- 1/4 cup tomato sauce
Liquids and Seasonings
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Finishing Touches
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and chopped (optional)
- Lime wedges for serving (optional)
Instructions
- Rinse and Drain Rice: Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear to remove excess starch. Drain well to prevent clumping during cooking.
- Toast Rice: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the drained rice and cook, stirring frequently, until the rice turns golden brown and is lightly toasted. This step adds a nutty flavor and helps keep the grains separate.
- Sauté Aromatics: Stir in the chopped onion and minced garlic, cooking for 2 to 3 minutes until they soften and become fragrant, creating the flavor base for the rice.
- Add Tomatoes: Add the chopped Roma tomatoes to the skillet and cook until they break down and become saucy, about 3 minutes. This adds natural sweetness and depth.
- Combine Liquids and Spices: Stir in the tomato sauce, chicken broth, salt, ground cumin, and chili powder. Mix well to combine all flavors evenly.
- Simmer Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly with a lid and let it simmer gently for 20 minutes without lifting the lid to ensure proper steaming of the rice.
- Rest the Rice: Remove the pot from heat and let it sit, still covered, for 5 minutes. This resting period allows the rice to fully absorb moisture and become tender.
- Fluff and Finish: Fluff the rice gently with a fork to separate the grains. Stir in the fresh chopped cilantro and optional chopped jalapeño for a fresh, spicy finish.
- Serve: Plate the rice warm and garnish with lime wedges if desired. The lime adds a touch of brightness that balances the dish beautifully.
Notes
- To make this dish vegetarian or vegan, substitute the chicken broth with vegetable broth.
- Adjust the heat by adding or omitting the jalapeño pepper according to your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to restore moisture.
- Using fresh tomatoes provides better flavor, but canned diced tomatoes can be substituted in a pinch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
