Easy Mexican Rice Recipe

I perfected my Best Ever Mexican Rice with one surprising pantry staple you probably already have.

I love a rice that makes every taco or enchilada feel elevated, and this Easy Mexican Rice does just that. It’s so simple I make it on weeknights when I forgot to plan yet it tastes like something from a real taqueria.

Using long grain white rice and garlic cloves it turns into that bright, slightly smoky side that disappears fast. People call it Best Ever Mexican Rice and I won’t argue, even though I sometimes overcook it or forget little steps.

Those flops taught me more than any perfect batch ever did, and you’ll be curious to try it.

Ingredients

• Long grain white rice gives carbs and energy, low fiber, keeps it fluffy
• Tomato adds color and mild acidity, vitamins A and C, a touch sweet
• Chicken or veggie broth adds savory depth, salt and extra flavor
• Onion brings sweet sharpness when cooked, some fiber and extra flavor
• Garlic gives aroma and umami, tiny bit of protein, it’s good for heart health
• Ground cumin adds warm earthy notes, not spicy, just a toasty flavor
• Frozen peas and carrots add color, fiber, slight sweetness and tender texture
• Cilantro and lime brighten the rice with fresh tang, adds vitamin C

Ingredient Quantities

• 1 cup long grain white rice
• 2 tablespoons vegetable oil or canola oil
• 1/2 small white onion diced
• 2 garlic cloves minced
• 1/2 cup tomato sauce or 1 medium ripe tomato blended
• 1 3/4 cups low sodium chicken broth or vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup frozen peas and carrots optional
• 2 tablespoons chopped fresh cilantro optional
• Lime wedges optional

How to Make this

1. Rinse 1 cup long grain white rice under cold water until the water runs almost clear, drain well, this removes extra starch so the rice wont be gummy.

2. Heat 2 tablespoons vegetable or canola oil in a medium saucepan over medium heat, add the drained rice and toast, stirring often, until the grains turn light golden and smell nutty, about 4 to 6 minutes.

3. Add 1/2 small white onion, diced, and sauté with the rice until the onion is soft and translucent, about 2 to 3 minutes, then add 2 minced garlic cloves and cook just 20 to 30 seconds more so the garlic doesnt burn.

4. Stir in 1/2 cup tomato sauce (or 1 medium ripe tomato, blended) and cook 1 to 2 minutes to remove the raw tomato taste; if you used a fresh tomato you can strain seeds first, if you like.

5. Pour in 1 3/4 cups low sodium chicken or vegetable broth, add 1 teaspoon kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon black pepper, scrape up any brown bits from the bottom and bring the mixture to a gentle boil.

6. Lower heat to a gentle simmer, cover tightly and cook undisturbed for 15 to 18 minutes, until most of the liquid is absorbed and rice is tender, dont lift the lid while it cooks or you’ll release steam.

7. If using 1/4 cup frozen peas and carrots, sprinkle them on top during the last 3 minutes of cooking and re-cover so they steam through, if the rice is still a bit firm after time, add a splash of water and cook a few more minutes.

8. Remove from heat and let the rice rest, covered, for 5 to 10 minutes to finish steaming, then fluff with a fork, this helps separate the grains.

9. Stir in 2 tablespoons chopped fresh cilantro if you like, squeeze lime wedges over before serving and give it a quick taste to adjust salt, you can also add a small pat of butter for extra richness.

Equipment Needed

1. Fine mesh sieve or small strainer, for rinsing and draining the rice
2. Medium saucepan with a tight fitting lid, 2 to 3 quart is good for toasting and simmering
3. Measuring cups and spoons, including 1 cup and teaspoons for broth and spices
4. Wooden spoon or heatproof spatula, for stirring and scraping up brown bits
5. Chef knife and cutting board, for onion, garlic and chopping cilantro
6. Blender or hand blender (optional if you use a fresh tomato), for pureeing tomato
7. Fork, for fluffing the rice at the end
8. Small bowl and a spoon, to hold lime wedges, butter or measured peas if you like

FAQ

Easy Mexican Rice Recipe Substitutions and Variations

• Long grain white rice: try jasmine or basmati rice for a more aromatic, softer result, or use brown rice but add about 1/3 cup more liquid and cook 20 to 25 minutes longer.
• Vegetable oil or canola oil: swap for light olive oil, avocado oil, or 1 tablespoon butter for a richer flavor, but watch the heat since butter browns faster.
• Tomato sauce or blended tomato: use 1 cup canned diced tomatoes (drained and lightly crushed) or 2 tablespoons tomato paste mixed with 1/4 cup water; you may need to tweak the salt.
• Low sodium chicken broth or vegetable broth: substitute water plus 1 bouillon cube or 1 teaspoon bouillon paste, or use beef broth for a deeper taste, just cut back on added salt.

Pro Tips

1) Toast the rice till it smells nutty then stop, dont let it go dark or youll get bitter tasting grains. Toasting gives better texture and keeps the grains separate.

2) Use warm or hot broth from a kettle so the pot doesnt drop temp when you add it, that helps everything cook evenly and avoids gummy rice.

3) If you want brighter flavor, bloom the cumin in the oil for 20 seconds before adding rice, or stir in a small spoon of tomato paste with the sauce to deepen the tomato taste without watering it down.

4) Add frozen peas and carrots only in the last few minutes so they stay bright and dont turn mushy, and when the rice is done let it rest covered for 5 to 10 minutes, dont lift the lid or you lose steam.

5) Finish with a little acid and fat for balance: squeeze lime or stir in a pat of butter at the end, taste and adjust salt after resting because flavors concentrate while it sits.