Description
This Authentic Mexican Rice recipe delivers perfectly toasted, fluffy rice infused with a rich, spiced tomato sauce and fresh cilantro. Combining simple ingredients like tomatoes, onions, garlic, and aromatic spices, this savory side dish is a staple in Mexican cuisine and pairs beautifully with beans, meats, or vegetables. The method involves toasting the rice on the stovetop before simmering it gently in a flavorful tomato broth, resulting in a fragrant and vibrant dish ideal for family meals or celebrations.
Ingredients
Scale
For the Tomato Sauce
- 1/4 onion (roughly chopped)
- 1 clove garlic (smashed)
- 1/4 red bell pepper (roughly chopped, optional)
- 2 large roma tomatoes (roughly chopped)
- 1/2 cup water
- 2 teaspoons roasted chicken better than bouillon
- 2 teaspoons tomato bouillon powder
- 3/4 teaspoon kosher salt (or sea salt, use half if using table salt)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
For the Rice
- 1/2 cup water (plus more as needed)
- 2 tablespoons vegetable oil
- 1 and 1/2 cups long grain white rice
- 3-4 sprigs cilantro (left whole)
Instructions
- Make the tomato sauce: In a blender, combine the chopped onion, smashed garlic, chopped red bell pepper (optional), chopped roma tomatoes, roasted chicken better than bouillon, tomato bouillon powder, kosher salt, cumin, chili powder, and 1/2 cup water.
- Blend: Start the blender on low speed, gradually increase to high, and blend for 30-60 seconds until the mixture is smooth and free of chunks.
- Add water: Pour the blended tomato mixture into a large liquid measuring cup. Add additional water until the total liquid reaches 2 and 2/3 cups, discarding any excess if necessary to maintain the proper liquid-to-rice ratio. Set aside.
- Toast the rice: Heat a 3-quart saucepan over medium-high heat. Add the vegetable oil and let it shimmer. Add the dry white rice and stir continuously to coat the grains evenly with oil.
- Continue to toast: Keep stirring the rice for 4-5 minutes until the grains become golden and translucent and emit a popcorn-like aroma.
- Cool briefly: Remove the pan from the heat for about one minute while stirring to prevent splattering when adding liquid.
- Add tomato sauce mixture: Carefully pour in the 2 and 2/3 cups of tomato sauce mixture. Stir the rice and sauce together and return the pan to medium-high heat.
- Add cilantro: Place 3-4 whole sprigs of cilantro into the rice mixture to infuse flavor (optional).
- Bring to boil: Allow the mixture to come to a boil over medium-high heat. Stir once more, then reduce heat to low.
- Cover and simmer: Cover the saucepan with a well-fitted lid and cook on low heat for 25 minutes without lifting the lid.
- Remove from heat and remove cilantro: After 25 minutes, take the pot off the heat, remove the lid, and discard the cilantro sprigs or stir them in if preferred.
- Fluff rice: Using a fork, gently fluff the rice by pulling the wetter top layer towards the drier bottom around the edges without over-stirring to avoid mushiness. Replace the lid and let the rice rest for 10 minutes to absorb flavors.
- Final fluff: Remove the lid and fluff the rice again carefully. Taste and enjoy this flavorful, tender Mexican rice.
- Storage: Store any leftovers covered in the refrigerator for 3-5 days. Sprinkle with water and cover before microwaving to reheat evenly.
- Freezing instructions: Cool the rice completely, then transfer to a ziplock freezer bag and seal tightly. Freeze for up to 6 months. Reheat from frozen by microwaving partially uncovered at 50% power for 1-2 minutes to loosen grains, then sprinkle water, cover, and continue cooking until hot.
Notes
- Cilantro is optional and can be omitted for those who dislike its flavor.
- Ensure the correct liquid-to-rice ratio (2 and 2/3 cups liquid to 1 and 1/2 cups rice) to achieve fluffy rice.
- Toasting the rice before cooking adds a nutty flavor and prevents sogginess.
- When reheating leftover rice, add water and cover to retain moisture and prevent drying out.
- Use kosher or sea salt for best flavor accuracy; reduce salt if using table salt.
- Vegetable oil can be substituted with another neutral oil if preferred.
