Why This Mexican Rice Recipe Works
Authentic Mexican rice isn’t just “Spanish rice”—it’s a vibrant blend of toasted grains, fire-roasted tomatoes, and aromatic spices. My aunt Lupe taught me the secret: toasting the rice for nutty depth and using chicken broth for richness. This recipe skips shortcuts (no tomato sauce here!) while keeping steps simple enough for weeknights. Serve it alongside or stuff it into burritos for a crowd-pleasing meal.
Ingredients (Serves 6)
- 1 ½ cups long-grain white rice (not instant or parboiled)
- 3 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, deseeded and diced (optional)
- 1 (14-oz) can fire-roasted tomatoes (or blend 2 fresh Roma tomatoes)
- 2 ½ cups chicken broth (or vegetable broth)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Pro Tip: For authentic flavor, char fresh tomatoes and jalapeños on a skillet before blending!
Step-by-Step Instructions
- Toast the Rice
- Rinse rice under cold water until water runs clear (removes excess starch). Drain well.
- Heat oil in a large skillet over medium heat. Add rice and toast, stirring constantly, for 5-7 minutes until golden brown.
- Sauté Aromatics
- Add onion, garlic, and jalapeño. Cook until soft and fragrant (2-3 minutes).
- Add Tomatoes and Spices
- Stir in fire-roasted tomatoes, cumin, smoked paprika, and bay leaf. Cook for 2 minutes to meld flavors.
- Simmer to Perfection
- Pour in broth, season with salt/pepper, and bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes. Do NOT stir—this traps steam for fluffy rice!
- Remove from heat, let rest 5 minutes, then fluff with a fork.
- Garnish and Serve
- Top with fresh cilantro and a squeeze of lime.
Common Mistakes to Avoid
- Skipping the rinse: Unrinsed rice becomes sticky.
- Overcrowding the pan: Use a wide skillet for even toasting.
- Peeking while cooking: Lifting the lid releases steam and disrupts the cook.
Serving Ideas
- Taco Tuesday: Serve alongside [link to your chicken tinga tacos].
- Vegetarian Bowl: Top with black beans, avocado, and pickled red onions.
- Meal Prep: Stores in the fridge for 4 days or freezes beautifully!
FAQs
Q: Can I use brown rice?
A: Yes! Increase broth to 3 cups and simmer for 40-45 minutes.
Q: My rice is undercooked. Help!
A: Add 2-3 tbsp broth, cover, and cook 5 more minutes on low.
Q: Can I make it spicy?
A: Add ½ tsp chipotle powder or leave jalapeño seeds in!
The Story Behind Mexican Rice
Known as arroz rojo (red rice), this dish traces its roots to Spain’s paella, adapted in Mexico with local ingredients like tomatoes and chiles. In Mexican households, it’s a Sunday staple, simmered slowly while families gather. My Aunt Lupe always said, “El arroz es el alma de la comida” (“Rice is the soul of the meal”)—and this recipe proves it!
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