Mexican Rice has been on restaurant menus for decades, and has been served in kitchens for longer. It’s a simple recipe, but one that’s packed full of flavor. Don’t overcomplicate this rice! It’s delicious in its simplicity, and I love serving it with all our Mexican and Tex-Mex favorites!
Mexican Rice has been around forever. Today, you’ll find it as a staple carb on plates from your favorite Mexican and Tex-Mex restaurants. It’s notable for its reddish-orange color and its distinct lack of flavor. But, when done right, a few simple ingredients transform this dish into a show-stopping side. Say goodbye to boring rice, and make this Mexican Rice the way it was first made, decades ago!
History
Mexican rice, also known as Spanish rice, has its origins in the colonial period of Mexico and is a combination of indigenous ingredients with Spanish culinary techniques. This dish typically consists of rice sautéed in oil with garlic, onions, and tomatoes or tomato sauce, giving it its distinctive red color and rich flavor. Mexican rice became mainstream in the USA during the mid-20th century as Mexican and Tex-Mex cuisines gained popularity. This rise was driven by increased Mexican immigration, the growth of Mexican-American communities, and the establishment of Mexican restaurants across the country.
Ingredients
- Long grain rice
- Roma tomato
- Small onion
- Garlic
- Cilantro – Washed and thick ends removed.
- Jalapeno – Seeds removed and diced; optional.
- Lime – Fresh lime juice.
How To Make the Perfect Mexican Rice
- Begin by thoroughly rinsing the long grain rice under cold running water until the water is clear. Ensure it’s well-drained.
- Combine the tomato, onion, garlic, cilantro, and optional jalapeno in a blender or food processor. Pulse until the mixture is finely chopped.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the vegetable mixture and sauté for 1-2 minutes.
- Stir in the drained rice, continuously mixing to coat the grains with oil. Continue to cook, stirring until the rice turns a golden brown color.
- Pour in 2 ½ – 3 cups of water, add a pinch of salt, and cover the skillet. Lower the heat and simmer for about 20 minutes, or until the rice is soft and the water has absorbed.
- Remove from heat and let the rice sit covered for 5 minutes. Then, fluff it with a fork and sprinkle with fresh lime juice to enhance the flavors.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Use a heavy-bottomed skillet to cook the rice evenly and prevent any burning.
- To deepen the flavor, use chicken or vegetable broth instead of water.
- For a richer tomato flavor, incorporate a tablespoon of tomato paste.
- For those who enjoy a bit of heat, consider adding a pinch of chipotle powder during cooking.
Make It A Meal
Mexican rice is a versatile side that pairs well with grilled meats, can be stuffed into burritos, or served with enchiladas and tacos. It’s also excellent as a base for a hearty rice bowl topped with beans, avocado, and a fried egg for a nutritious and satisfying meal.
Storage
Mexican rice keeps well in an airtight container in the fridge for up to 4 days. When reheating, add a little water or broth to refresh the rice. It can be warmed in the microwave or on the stove. For longer storage, freeze the cooled rice in a suitable container for up to 3 months. Thaw in the fridge overnight before reheating to serve.
Mexican Rice
Ingredients
- 1 ½ cup long grain rice
- 1 Roma tomato
- 1 small onion
- 2 cloves garlic
- 6-8 stems cilantro washed and thick ends removed
- ½ jalapeno seeded and diced; optional
- lime fresh lime juice
- salt and pepper
Instructions
- Begin by thoroughly rinsing the long grain rice under cold running water until the water is clear. Ensure it's well-drained.
- Combine the tomato, onion, garlic, cilantro, and optional jalapeno in a blender or food processor. Pulse until the mixture is finely chopped.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the vegetable mixture and sauté for 1-2 minutes.
- Stir in the drained rice, continuously mixing to coat the grains with oil. Continue to cook, stirring until the rice turns a golden brown color.
- Pour in 2 ½ – 3 cups of water, add a pinch of salt, and cover the skillet. Lower the heat and simmer for about 20 minutes, or until the rice is soft and the water has absorbed.
- Remove from heat and let the rice sit covered for 5 minutes. Then, fluff it with a fork and sprinkle with fresh lime juice to enhance the flavors.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Opt for a heavy-bottomed skillet to cook the rice evenly and prevent any burning.
- To deepen the flavor, use chicken or vegetable broth instead of water.
- For a richer tomato flavor, incorporate a tablespoon of tomato paste.
- For those who enjoy a bit of heat, consider adding a pinch of chipotle powder during cooking.