Mexican Rice

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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!

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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 – I use long-grain rice for fluffy, separate grains; short-grain rice can turn sticky.
• Roma tomato – Too large pieces can make the rice watery.
• Small onion – Finely diced to cook evenly and prevent raw chunks.
• Garlic – Fresh garlic only. Jarlic can give a bitter taste.
• Cilantro – Washed with thick stems removed. Unlike parsley, cilantro’s tender stems still have loads of flavor.
• Jalapeno – I remove the seeds; optional. Leaving seeds can make the dish too spicy.
• Lime – Fresh lime juice. Bottled juice can be too acidic and affect the balance.

How To Make the Perfect Mexican Rice

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by rinsing the long grain rice under cold running water until the water runs clear. I like using a fine mesh strainer because it makes rinsing quick and mess free while ensuring the rice drains thoroughly. This simple step helps keep the rice light and fluffy instead of sticky.

Add the tomato, onion, garlic, cilantro, and optional jalapeño to a high speed blender or food processor. Pulse until everything is finely chopped. A small personal blender works great here and saves time on cleanup while still giving you a smooth, flavorful base.

Heat a tablespoon of oil in a wide, heavy bottom skillet over medium heat. I prefer using a stainless steel or cast iron skillet because it helps the rice toast evenly. Pour in the vegetable mixture and sauté for 1 to 2 minutes until fragrant and slightly thickened.

Stir in the drained rice, using a silicone spatula or wooden spoon to gently coat every grain with oil. Keep stirring until the rice turns a warm golden brown. This toasting step is key for developing that classic Mexican rice flavor.

Pour in 2 ½ to 3 cups of water and add a pinch of salt. Cover the skillet with a tight fitting lid, lower the heat, and let it simmer for about 20 minutes. A glass lid is helpful so you can check the rice without lifting it and releasing steam.

Remove the skillet from the heat and let the rice rest, still covered, for 5 minutes. Fluff gently with a fork or rice paddle, then finish with a squeeze of fresh lime juice. A handheld citrus squeezer makes this step easy and keeps the seeds out.

Serve warm and enjoy perfectly fluffy, flavorful Mexican rice.

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.