Jacy Craving a vibrant, flavorful side dish that brings a fiesta to your dinner table? Look no further. Authentic Mexican rice doesn’t have to come from a restaurant or a boxed mix. With a handful of pantry staples, you can create a fluffy, tomato-infused masterpiece at home. The best part? It pairs beautifully with so many dishes. For a perfect, refreshing counterpoint to its rich flavors, consider whipping up a tangy coleslaw dressing recipe for a crisp salad. Today, we’re mastering a classic, foolproof easy mexican rice recipe that will become your new go-to side.
Table of Contents
Restaurant-Style Mexican Rice
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/4 cup finely chopped white onion
- 2 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup tomato sauce or pureed canned tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup frozen peas and diced carrots mix (optional)
- 2 tablespoons finely chopped fresh cilantro (for garnish)
Step-by-Step Instructions
1. Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear. This removes excess starch for less sticky rice. Set aside to drain.
2. Heat the vegetable oil in a medium saucepan or skillet with a tight-fitting lid over medium heat.
3. Add the rinsed and drained rice to the hot oil. Cook, stirring frequently, for 4-5 minutes until the rice turns a light golden brown. This toasting step is crucial for flavor.
4. Add the chopped onion and minced garlic. Cook for another 1-2 minutes until fragrant.
5. Carefully pour in the chicken broth and tomato sauce. Stir in the ground cumin and salt. For a complete meal-prep side, remember this easy mexican rice recipe is versatile. If using, add the frozen peas and carrots now.
6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with the lid.
7. Simmer for 18-20 minutes. DO NOT peek or stir during this time. Let the steam do its work.
8. After 20 minutes, remove from heat and let it sit, covered, for 5 more minutes. Then, fluff with a fork. A creamy coleslaw dressing recipe on a simple cabbage salad would be the ideal crunchy, cool companion to serve alongside.
9. Garnish with fresh cilantro before serving.
Tips & Variations
- No Tomato Sauce? Use 2 tablespoons of tomato paste diluted in the broth.
- Spice it Up: Add a diced jalapeño with the onions or a pinch of chili powder with the cumin.
- Vegan Version: Use vegetable broth and ensure your tomato sauce is vegan.
- Protein Boost: Stir in a can of rinsed black beans after fluffing the rice.
Serving & Storage
Serve this rice as a side to tacos, enchiladas, grilled chicken, or carne asada. It’s also fantastic in burrito bowls. Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently in a skillet with a splash of water or in the microwave, covered.
Nutritional Benefits
This rice dish provides complex carbohydrates for energy. The tomato sauce contributes lycopene, an antioxidant, and using broth instead of water adds depth of flavor without extra fat. Adding peas and carrots increases the fiber and vitamin content.
Common Mistakes to Avoid
- Skipping the Rinse: This leads to gummy, clumpy rice.
- Not Toasting the Rice: Toasting is essential for the nutty flavor and prevents mushiness.
- Stirring While Cooking: This breaks the grains and releases starch, making the rice sticky. Trust the process!
- Using the Wrong Rice: Long-grain white rice like Jasmine or Basmati works best. Avoid short-grain or sushi rice.
- Lifting the Lid: This releases precious steam and will result in undercooked rice.
Final Conclusion
Mastering this essential side dish is easier than you think and elevates any Mexican-inspired meal from good to great. This reliable easy mexican rice recipe delivers authentic flavor with minimal effort. Don’t forget to balance your plate with something fresh; a simple salad with a homemade coleslaw dressing recipe creates the perfect texture and flavor contrast. Give this recipe a try this week—your taste buds will thank you!
FAQs
Can I make Mexican rice in advance?
Absolutely! It reheats very well. Let it cool completely, store it in the fridge, and reheat it in a covered skillet with a tablespoon or two of water to restore moisture.
Why is my Mexican rice mushy?
The most common causes are not rinsing the rice before cooking, using too much liquid, or stirring it while it simmers. Ensure you follow the rinsing, toasting, and no-peeking steps closely.
Can I use brown rice in this recipe?
Yes, but adjustments are needed. Brown rice requires more liquid and a longer cooking time. Use about 2 1/4 cups of broth and simmer for 40-45 minutes. You may need to toast it a bit longer as well.
What can I use if I don’t have tomato sauce?
You can puree canned diced tomatoes, use 2 tablespoons of tomato paste mixed into the broth, or in a pinch, a tablespoon of ketchup. The flavor profile will be slightly different but still delicious.
Is this rice spicy?
This base recipe is not spicy; it’s flavorful and aromatic. The heat is customizable. Add a diced jalapeño during the onion step or include a pinch of cayenne pepper with the cumin if you prefer a kick.
