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mexican rice recipe
Milica

How To Make Authentic Mexican Rice Recipe

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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Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

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

Method
 

Toast the Rice
  1. 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.
Prepare the Tomato Blend
  1. 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.
Combine the Flavors
  1. 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.
Add the Liquids and Spices
  1. 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.
Simmer the Rice
  1. 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.
Add Vegetables (Optional)
  1. 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.
Fluff and Serve
  1. 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.