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This authentic Mexican rice has transformed my weeknight dinners with its vibrant flavors and perfect texture. The balance of spices and tomato creates that restaurant-quality taste right at home, making any Mexican-inspired meal complete.
I discovered this recipe while trying to recreate my favorite restaurant rice at home. After several attempts, this version became my gold standard, and now my family judges all Mexican restaurants based on how their rice compares to mine.
Ingredients
- Long grain white rice: Creates the perfect texture and prevents clumping when cooked properly
- Chicken stock: Adds rich flavor depth that water simply cannot provide
- Tomato sauce: Gives authentic color and tangy flavor without making the rice soggy
- Chili powder: Brings mild heat and earthy notes essential for Mexican cuisine
- Garlic salt: Combines two flavor powerhouses in one ingredient saving preparation time
- Ground cumin: Adds that distinctive earthy warmth that defines Mexican cooking
- Vegetable oil: Neutral flavor allows the spices to shine without competing
Step-by-Step Instructions
- Rinse the Rice:
- Place rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch from the surface of the rice grains which prevents clumping and creates a fluffier finished texture. Continue rinsing for about 1 minute, gently agitating the rice with your fingers.
- Toast the Rice:
- Heat oil in a medium saucepan over medium high heat until shimmering. Add the rinsed rice and cook for 3–4 minutes, stirring frequently to prevent burning. The rice will begin to turn translucent around the edges while remaining white in the center. This toasting step develops nutty flavors and helps each grain maintain its integrity during cooking.
- Add Remaining Ingredients:
- Pour in the chicken stock, tomato sauce, and all the seasonings chili powder, garlic salt, and cumin. Stir everything together quickly to distribute the ingredients evenly. The liquid will begin to bubble almost immediately.
- Simmer to Perfection:
- Bring the mixture to a rapid boil over high heat. Stir once to ensure nothing is sticking to the bottom, then cover with a tight fitting lid. Reduce the heat to a gentle simmer just below medium low. The surface should have small bubbles breaking through occasionally, not a rolling boil. Cook undisturbed for exactly 20 minutes.
- Rest and Fluff:
- Remove the pan from heat but keep the lid on. Allow the rice to rest for 2–3 minutes this critical resting period allows moisture to distribute evenly throughout the rice. Finally, remove the lid and gently fluff the rice with a fork, lifting and separating the grains rather than stirring, which would make the rice gummy.
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The chili powder is what makes this recipe special for me. I discovered that different brands can vary significantly in heat and flavor profile. After trying several varieties, I found that a medium heat chili powder with smoky undertones creates the most balanced flavor in this rice.
Storage Success
Mexican rice keeps beautifully in the refrigerator for up to four days in an airtight container. The flavors actually improve overnight as the spices meld together. When reheating, sprinkle a few drops of water over the rice before microwaving to restore moisture and prevent drying out. Heat in 30 second intervals, fluffing between each, until warmed through.
Easy Variations
This recipe serves as an excellent base for countless variations. For a fiesta rice, stir in one cup of frozen mixed vegetables during the last five minutes of cooking. For a protein packed meal, add browned ground beef or shredded chicken after cooking. Vegetarians can use vegetable broth instead of chicken stock and add black beans for a complete protein source. The tomato sauce can be replaced with salsa for an extra kick of flavor and texture.
Authentic Touches
Traditional Mexican rice often includes additional aromatics like onions and fresh garlic. If you have time, sauté 1/4 cup finely diced onion and 2 minced garlic cloves in the oil before adding the rice. Some regions of Mexico add peas and carrots to create arroz rojo, a colorful variation perfect for fiestas. Using fire roasted tomatoes instead of tomato sauce adds a subtle smokiness that elevates the dish to restaurant quality.
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This Mexican rice recipe brings authentic flavor to any meal with ease. A true crowd pleaser that will surely make its way onto your regular rotation!
Frequently Asked Questions
- → Is rinsing the rice really necessary?
While rinsing the rice is optional, it's recommended as it removes excess starch that can make your rice sticky or mushy. Rinsing helps ensure each grain stays separate and fluffy in the final dish.
- → Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you'll need to adjust the cooking time to approximately 35-40 minutes and may need to add an extra 1/4 cup of liquid. The texture and flavor will be slightly different, with a nuttier taste.
- → How do I know when the rice is done cooking?
The rice is done when all liquid is absorbed and the grains are tender but not mushy. After 20 minutes of covered simmering, remove from heat and let it stand 2-3 minutes before checking. If needed, you can cook for an additional 2-3 minutes.
- → Can I add vegetables to this Mexican rice?
Absolutely! Common additions include diced bell peppers, corn, peas, or carrots. Add quick-cooking vegetables during the last 5 minutes of cooking, or pre-cook harder vegetables before adding them with the liquid ingredients.
- → How can I make this dish spicier?
To increase the heat level, add 1/4 to 1/2 teaspoon of cayenne pepper, a diced jalapeño (seeds removed for medium heat or included for extra spice), or a few dashes of your favorite hot sauce to the liquid ingredients.
- → Can I make this Mexican rice ahead of time?
Yes, this rice keeps well in the refrigerator for 3-4 days. To reheat, sprinkle a little water over the rice, cover, and microwave until hot. You can also freeze portions for up to 3 months in airtight containers.