Easy Mexican Rice Recipe
This easy Mexican Rice recipe is fluffy, savory and packed with restaurant-style flavor. Toasted long-grain rice simmers with tomato, chicken stock and warm spices before being finished with fresh cilantro and lime for an easy side dish that goes with tacos, enchiladas, fajitas and more.
Servings: 6
Cost: $5
Equipment
- Large saucepan or deep skillet with a tight-fitting lid
- Fine-mesh strainer
- Fork
Ingredients
- 1 1/2 cups long-grain white rice
- 3 tablespoons avocado oil or vegetable oil
- 1/3 cup finely diced yellow onion
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1/3 cup tomato sauce
- 2 1/2 cups chicken stock
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 cup frozen peas or frozen peas and carrots optional
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs mostly clear. Drain thoroughly and let the rice sit for a few minutes to allow excess moisture to evaporate.
- Heat the oil in a large saucepan or deep skillet over medium heat. Add the rice and onion. Cook for 5-7 minutes, stirring frequently, until the rice is lightly golden and smells nutty.
- Push the rice toward the sides of the pan to create a small opening in the center. Add the garlic and tomato paste. Cook for 30-45 seconds, stirring the paste against the bottom of the pan until it darkens slightly and becomes fragrant.
- Stir the tomato paste mixture into the rice. Add the tomato sauce, cumin, oregano, smoked paprika and salt. Cook for about 30 seconds, stirring to coat the rice.
- Pour in the chicken stock and stir once to evenly combine. Bring to a gentle boil.
- Reduce the heat to low and cover with a tight-fitting lid. Cook for 17 minutes without stirring or lifting the lid.
- Quickly sprinkle the frozen peas or peas and carrots over the rice. Replace the lid and cook for 3 minutes more.
- Remove the pan from the heat and leave it covered for 10 minutes to allow the rice to finish steaming.
- Fluff the rice gently with a fork. Fold in the cilantro and lime juice. Taste and season with additional salt, if needed, before serving.
Notes
• Rinse the rice well and drain it thoroughly before toasting. Removing excess starch helps keep the finished rice fluffy instead of sticky.
• Don’t skip toasting the rice. Letting the grains turn lightly golden adds flavor and helps create that classic restaurant-style texture.
• Once the lid goes on, avoid stirring or checking the rice. Trapping the steam is important for even cooking.
• Let the rice rest, covered, for the full 10 minutes before fluffing. This helps the moisture redistribute and prevents wet or mushy rice.
• Chicken stock varies in saltiness, so taste the rice before adding additional salt.
• For vegetarian Mexican Rice, substitute vegetable stock for the chicken stock.
• Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Nutrition
Calories: 292kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 447mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 291IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg