Introduction
Mexican Rice, often called Spanish rice, is a classic side dish, perfect for taco nights, family dinners, or festive gatherings. Its vibrant red hue, fluffy texture, and bold flavors from tomatoes, onions, and spices make it a beloved complement to Mexican-inspired dishes. Served in a white ceramic bowl, garnished with fresh cilantro and a lime wedge, this Mexican rice creates a bright, inviting aesthetic. This recipe delivers a classic Mexican rice that is adaptable for dietary preferences and is best served hot for a warm, satisfying experience.
Ingredients
For the Mexican Rice:
- 1 1/2 cups long-grain white rice, rinsed
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained and blended (or 1 cup tomato sauce)
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas and carrots (optional, for color)
For Serving:
- Optional: Chopped fresh cilantro, lime wedges
- Suggested Accompaniments: Enchiladas, grilled chicken
- Suggested Pairings: Horchata, margarita
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large skillet with lid, blender (if using diced tomatoes)
Step-by-Step Process
- Prep Rice: Rinse rice under cold water until the water runs clear to remove excess starch. Drain well.
- Toast Rice: Heat vegetable oil in a large skillet over medium heat. Add rice and cook, stirring frequently, for 3-5 minutes until golden brown and aromatic.
- Sauté Aromatics: Add onion and garlic to the skillet. Cook for 2-3 minutes, stirring, until the onion is soft and translucent.
- Add Liquids and Spices: Stir in blended tomatoes (or tomato sauce), chicken broth, cumin, chili powder, salt, and pepper. Add peas and carrots, if using. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes without lifting the lid until the rice is tender and the liquid is absorbed. If the rice is still firm, add 1/4 cup more broth and cook for 5 minutes longer.
- Rest and Fluff: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Serve: Transfer to a white ceramic bowl. Garnish with cilantro and lime wedges. Serve hot with enchiladas, grilled chicken, horchata, or a margarita.
Tips for Better Mexican Rice
- Rinse rice thoroughly to prevent stickiness and ensure a fluffy texture.
- Toast rice until golden for a nutty flavor; don’t let it burn.
- Use a blender for diced tomatoes to create a smooth base; tomato sauce is a quick alternative.
- Keep the lid on during simmering to trap steam and cook rice evenly.
- Adjust chili powder for heat preference; omit for a milder flavor.
- Use low-sodium broth to control saltiness.
- Fluff rice gently with a fork to maintain a light texture.
- Enhance aesthetic: Scatter cilantro sparingly, place lime wedge artfully, and serve in a white ceramic bowl for a vibrant look.
Variations and Customization
- Vegan Mexican Rice: Use vegetable broth instead of chicken broth.
- Gluten-Free Mexican Rice: Naturally gluten-free; ensure broth is gluten-free.
- Spicy Mexican Rice: Add 1 diced jalapeño with onions or 1/4 tsp cayenne with spices.
- Corn Mexican Rice: Stir in 1/2 cup frozen or canned corn with peas and carrots.
- Low-Sodium Mexican Rice: Use low-sodium broth and reduce salt to 1/4 tsp.
- Brown Rice Mexican Rice: Use brown rice, increase broth to 2 1/2 cups, and simmer for 40-45 minutes.
- Cilantro-Lime Mexican Rice: Stir in 1 tbsp lime juice and 2 tbsp extra cilantro after cooking.
- Saffron Mexican Rice: Add a pinch of saffron with spices for a luxurious twist.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 5 days.
- Reheat on the stovetop over low heat with a splash of broth, stirring, or microwave for 1-2 minutes.
- Freeze in an airtight container for 2 months; thaw in the fridge and reheat slowly to avoid mushiness.
- Serve hot for the best texture; cold rice hardens and loses flavor.
- Use leftovers in burrito bowls, stuffed peppers, or as a taco filling.
- Don’t leave at room temperature for over 2 hours.
- Pair with protein-rich mains, like tacos, to balance the meal.
- Presented in a white ceramic bowl with cilantro and lime for an inviting charm.
Nutritional Information
Based on 6 servings (1 cup each, without peas/carrots):
- Calories: 200 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
- Vitamin A: 5% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 2% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are low in fat and moderate in sodium; try low-sodium or vegan versions. Serve with vegetables for balance.
Conclusion
This Mexican rice recipe offers a vibrant, flavorful side dish perfect for any occasion. It turns simple ingredients into a classic. Its easy preparation and colorful presentation make it a favorite. The fluffy rice and zesty tomato flavor, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its authentic appeal.
Mexican Rice Recipe: Vibrant and Flavorful
Vibrant Mexican rice with tomatoes and spices.
Ingredients
- 1 ½ cups long-grain rice
- 2 tbsp vegetable oil
- 1 onion diced
- 2 cloves garlic minced
- 14 oz diced tomatoes blended
- 2 cups chicken broth
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- ½ cup peas and carrots optional
- Optional: Cilantro lime wedges
- Suggested Pairings: Enchiladas margarita
Instructions
- Rinse and drain rice.
- Toast rice in oil for 3-5 minutes until golden.
- Sauté onion and garlic for 2-3 minutes.
- Add tomatoes, broth, spices, and vegetables; bring to a boil.
- Simmer covered for 15-20 minutes until tender.
- Fluff and garnish with cilantro and lime; serve with enchiladas and a margarita.
Notes
- Rinse rice for fluffiness.
- Store in fridge for 5 days or freeze for 2 months.
- Try a spicy variation.
- Pair with chicken.
