Mexican Rice
I have long been a fan of Mexican food, dating back to my days of begging for tacos whenever my mom asked what I wanted for dinner. Nowadays when I go out for Mexican, I don’t default to tacos, but instead look for something new and different to try. Some of my favorites are different variations on fajitas, burritos and enchiladas; nearly all of those dishes are served with a side of Mexican rice, and it’s one of the best parts of the meal for me. I tried a Mexican rice recipe a eons ago, but it was sadly devoid of much flavor or “kick”, and I’ve been wanting to nail down a better recipe for a long time now, and it’s finally happened!
The key to Mexican rice, which I did in both recipes, is “frying” the uncooked rice in hot oil before proceeding with the rest of the recipe. This gives the rice more flavor and keeps it from clumping up when cooked. The rice has a wonderful combination of tomato, smoky cumin, spicy jalapeño and tangy lime. It will make the perfect accompaniment to any Mexican or Tex-Mex dinner that you have planned.
I’m now inspired to start making tacos once a week!
One year ago: Kentucky Bourbon Butter Cake
Two years ago: Fried Ice Cream
Mexican Rice
Ingredients
- 28 ounce (793.79 g) can whole peeled tomatoes
- 1 medium white onion, peeled and quartered
- â…“ cup (72.67 ml) canola or vegetable oil
- 2 cups (370 g) long-grain white rice
- 2 jalapeno peppers, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups (480 ml) chicken stock
- 1½ teaspoons (1.5 teaspoons) kosher salt
- ½ teaspoon (0.5 teaspoon) ground cumin
- ¼ cup (4 g) finely chopped cilantro
- ¼ cup (60.5 ml) fresh lime juice
Instructions
- Place the tomatoes and the onion in a food processor and puree until completely smooth. Measure out 2 cups of the mixture and set aside (reserve any extra for another use or discard).
- In a large Dutch oven, heat the oil over medium-high heat. Add the rice and cook, stirring constantly, until the rice is lightly toasted, 8 to 10 minutes. Reduce the heat to medium-low and add the jalapeño peppers, cooking until they are softened, about 2 minutes. Stir in the garlic and the tomato paste and stir to coat the rice, about 30 seconds.
- Stir in the tomato mixture, chicken stock, salt and cumin. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and cook, covered, until all of the liquid is absorbed and the rice has finished cooking, about 15 minutes. Remove the rice from the heat and stir. Re-cover the pot and allow to sit for 10 minutes. Gently stir in the lime juice and cilantro and serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This looks like a wonderful recipe and I can’t wait to try it. I love your recipes; they are always delicious. Could I use brown rice in this?  Thanks so much! Â
Hi,
I know this is an older recipe so I am hoping you might still be able to see this.
I would like to make this for a work potluck but I was wondering if you have ever reheated it? Or put it in a crockpot to stay warm after cooking it?
Thank you!
I love your recipes; they are always delicious.
Hi Cat, I have never tried reheating, but I think it should be fine, although you may need to add a little extra liquid when you reheat. Enjoy!!
Michelle,
For the long grain rice, can you use the Minute Rice brand? Or is there a rice that needs to cook longer that I should purchase for something like this?
Hi Marcie, I never use Minute Rice, but if it’s instant, it might end up a little mushy being cooked using this method. That said, it couldn’t hurt to try!
this is the best rice I have ever made,,,,, perfect! Thanks
try Amira basmati rice …….. one of the finest premiest quality avalaible globally ……
http://www.inpursuitofthepalate.com/karan-chanana/
Just made this rice, turned out great! Thank you :)
I was just thinking about how I want to try making mexican rice! This looks wonderful!
Never mind the tacos! Just give me a vat of the rice!
How did you know that I’ve been looking for a good Mexican rice? I can’t wait to try yours – this weekend! Thanks so much!
Our favorite Mexican food is TexMex – we LOVE On the Border and usually ONLY get lunch fajitas – steak. We love everything about them – especially the yummy fresh made tortillas! I keep threatening to make some, but haven’t yet.
On my menu for Cinco de Mayo next week! Thank you!
This looks so flavorful and delicious. It would be the perfect side dish on Mexican night. Thanks for sharing!
We used to go to a wonderful Mexican restaurant that served Mexican Ice Cream. That restaurant no longer exists. Would you look into a recipe for Mexican Ice Cream. My husband has been asking me to make it for years. Thank you.
I totally agree with you about Mexican rice lacking flavor. This recipe doesn’t skimp on flavor though. YUM! I’ve always been a huge Mexican food fan. Burritos are now probably on the top of that list. :)