Easy Mexican Rice

This simple Mexican rice transforms plain white rice into a vibrant, flavor-packed side dish that complements any Mexican meal perfectly. The combination of aromatic vegetables, toasted rice, and savory spices creates a restaurant-quality side that elevates your homemade fiesta to new heights.

I first made this rice when hosting an impromptu taco night for friends, and it became an instant hit. Now I make a double batch on Sundays to enjoy throughout the week with various Mexican dishes or simply topped with a fried egg for a quick lunch.

Ingredients

• Olive oil: creates the foundation for sautéing and toasting the rice to golden perfection
• Small onion: diced finely provides essential aromatic flavor that forms the base of authentic Mexican rice
• Garlic cloves: minced fresh is always better than pre-minced for the brightest flavor
• Red bell pepper: adds natural sweetness and beautiful color contrast
• Jalapeño: brings gentle heat that can be adjusted based on your preference
• Long grain white rice: is traditional and creates the perfect texture
• Cumin: adds that distinctive earthy flavor essential to Mexican cuisine
• Tomato sauce: provides the signature red color and rich umami flavor
• Vegetable or chicken broth: enhances depth instead of using plain water
• Fresh cilantro: brightens everything with its distinctive herbal notes

Step-by-Step Instructions

Wash and Rinse Rice:

Thoroughly rinse the rice in a fine mesh sieve until the water runs clear. This removes excess starch and prevents the rice from becoming gummy during cooking. Take your time with this step as properly rinsed rice makes a significant difference in the final texture.

Create the Flavor Base:

Heat olive oil in a large saucepan over medium high heat until shimmering but not smoking. Add the diced onions, minced garlic, bell pepper, and jalapeño. Sauté for 1 to 2 minutes, stirring frequently, until the onions become translucent but not browned. This aromatic mixture infuses the oil with flavor that will permeate the entire dish.

Toast the Rice:

Add the rinsed and drained rice to the vegetable mixture. Stir continuously for about 2 minutes until the rice turns lightly golden brown and begins to smell nutty. This toasting step is crucial for developing depth of flavor and helps the grains stay separate when cooked.

Add Liquids and Seasonings:

Sprinkle in the cumin and salt, then pour in the tomato sauce and broth. Stir everything together thoroughly to ensure even distribution of the seasonings and liquid. The rice should be completely submerged in the vibrant red liquid.

Simmer to Perfection:

Bring the mixture to a vigorous boil, then immediately cover with a tight fitting lid, reduce the heat to low, and simmer undisturbed for 15 minutes. Resist the urge to lift the lid during cooking as this releases the steam needed for properly cooked rice.

Fluff and Garnish:

Remove the pan from heat and let it stand, still covered, for 5 minutes to allow the rice to finish steaming. Then use a fork to gently fluff the rice, separating the grains. Sprinkle with fresh chopped cilantro just before serving for a burst of color and fresh flavor.

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You Must Know

The jalapeño is my secret weapon in this recipe. While some might be tempted to skip it for fear of too much heat, I find it brings a beautiful dimension of flavor even when the seeds are removed. My family initially requested I make it milder, but now they agree the gentle warmth is what makes this rice special.

Perfect Pairings

Mexican rice pairs beautifully with so many main dishes. Serve it alongside grilled chicken with mole sauce, beef enchiladas, or fish tacos for a complete meal. The mild, savory flavor profile makes it versatile enough to complement both spicy and subtle main dishes without overwhelming them.

Make It Your Own

This recipe serves as an excellent foundation that welcomes personalization. Add diced carrots or corn for additional sweetness and color. Stir in black beans after cooking for a more substantial side dish that can even serve as a light main course. For deeper flavor, use fire roasted tomatoes instead of regular tomato sauce. The versatility allows you to adapt based on what you have available.

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Storage and Reheating

Mexican rice actually improves with a day of rest in the refrigerator as the flavors have time to meld. Store cooled rice in an airtight container for up to four days. When reheating, sprinkle a tablespoon of water over the rice before microwaving covered, or gently warm in a skillet with a splash of broth to restore moisture. Frozen portions will keep for up to three months for quick side dishes anytime.

Cultural Context

This style of rice, sometimes called "arroz rojo" or red rice, is a staple in Mexican cuisine. The technique of toasting the rice before adding liquid is derived from Spanish cooking methods brought to Mexico centuries ago. Traditional versions often include vegetables like carrots and peas, making this dish not just delicious but also reflective of the cultural blending that defines Mexican cooking traditions.

Frequently Asked Recipe Questions

→ Can I make this Mexican rice ahead of time?

Yes, you can prepare this Mexican rice up to 2 days ahead. Store it in an airtight container in the refrigerator. When ready to serve, add a splash of water or broth, cover, and reheat in the microwave or on the stovetop until warm. Fluff with a fork before serving.

→ Is there a brown rice version of this dish?

Yes, you can substitute brown rice for a healthier alternative. Keep in mind that brown rice typically requires more liquid and a longer cooking time. Use 1¼ cups of broth instead of 1 cup, and simmer for about 35-40 minutes instead of 15 minutes.

→ What can I serve with Mexican rice?

Mexican rice pairs wonderfully with enchiladas, tacos, fajitas, or grilled meats. It also works well alongside beans, as part of a burrito bowl, or as a base for a Mexican-inspired Buddha bowl with avocado, corn, and black beans.

→ How spicy is this Mexican rice?

With one small jalapeño (seeds removed), this rice has a mild to medium spice level. For a milder version, omit the jalapeño or substitute with ½ teaspoon of chili powder. For more heat, keep some jalapeño seeds or add a pinch of cayenne pepper.

→ Can I freeze Mexican rice?

Yes, Mexican rice freezes well. Allow it to cool completely, then portion into freezer-safe containers or bags. It will keep for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in the microwave with a splash of water, or on the stovetop over medium-low heat.

→ What's the secret to fluffy Mexican rice?

The key to fluffy Mexican rice is washing the rice thoroughly before cooking to remove excess starch, toasting it until golden before adding liquid, using the correct rice-to-liquid ratio, and allowing it to rest covered after cooking. Always fluff with a fork rather than stirring with a spoon to maintain the rice's texture.