Mexican rice, or “arroz rojo,” is a staple of Mexican cuisine that brings vibrant flavors to any meal. This simple yet flavorful dish pairs perfectly with tacos, enchiladas, or grilled meats.
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Why You’ll Love This Recipe:
This authentic Mexican rice recipe is a crowd-pleaser for several reasons. It’s packed with bold flavors thanks to a rich tomato base, aromatic spices, and fresh vegetables.
Unlike bland or overly greasy versions, this recipe balances taste and texture, delivering fluffy rice with a hint of smokiness. Plus, it’s easy to make with pantry-friendly ingredients, making it a reliable choice for weeknight dinners or festive occasions.
Ingredients:
To make this irresistible Mexican rice, you’ll need:
Main Ingredients:
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons vegetable oil
- 2 medium Roma tomatoes, roughly chopped
- 1 small white onion, roughly chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup water
- 1/4 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions:
Step 1: Toast the Rice
Begin by heating the vegetable oil in a medium-sized skillet or saucepan over medium heat. Once the oil is hot, add the rice. Stir constantly for 5–7 minutes until the rice turns golden brown. Toasting the rice gives it a nutty flavor and prevents it from becoming mushy.
Step 2: Prepare the Tomato Blend
While the rice toasts, combine the chopped tomatoes, onion, garlic, and 1/4 cup of water in a blender. Blend until smooth. Strain the mixture through a fine-mesh sieve if you prefer a smoother texture.
Step 3: Combine the Flavors
Pour the tomato mixture into the skillet with the toasted rice. Stir well, ensuring the rice absorbs the flavorful blend. Cook for about 2 minutes, allowing the tomato mixture to thicken slightly.
Step 4: Add the Liquids and Spices
Stir in the chicken broth, remaining water, tomato sauce, cumin, smoked paprika, chili powder (if using), salt, and black pepper. Mix well to combine all the flavors.
Step 5: Simmer the Rice
Bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Allow the rice to simmer for 18–20 minutes. Avoid lifting the lid to ensure the rice cooks evenly.
Step 6: Add Vegetables (Optional)
If you’re adding peas and carrots, stir them in during the last 5 minutes of cooking. This keeps the vegetables vibrant and slightly firm.
Step 7: Fluff and Serve
When the rice has absorbed all the liquid, remove the skillet from the heat. Let it sit, covered, for 5 minutes. Then, fluff the rice with a fork to separate the grains. Garnish with fresh cilantro before serving.
Why This Recipe Works:
The combination of toasting the rice and using a tomato-based broth infuses each grain with flavor while keeping the texture light and fluffy.
The blend of cumin and smoked paprika adds an earthy depth, while the optional chili powder offers a gentle heat that can be adjusted to your liking.
Adding vegetables like peas and carrots not only enhances the taste but also makes this dish visually appealing.
Pro Tips for Perfect Mexican Rice:
- Use Long-Grain Rice: Long-grain rice provides the best texture as it cooks up light and separate. Avoid using short-grain varieties that may become sticky.
- Avoid Stirring Too Much: Once the liquid is added, let the rice cook undisturbed to prevent it from becoming mushy.
- Customize the Heat: For a spicier version, include diced jalapeños or a pinch of cayenne pepper.
- Make It Vegan: Substitute chicken broth with vegetable broth for a completely vegan dish
