Mexican Rice Recipe
Mexican rice, also known as arroz Mexicano or Spanish rice, is a beloved side dish in Mexican kitchens and restaurants alike.
The process starts by toasting rice until it’s golden and aromatic, which adds a nutty depth to the flavor. Then it’s simmered in a rich tomato-based sauce with aromatics like onions, garlic, and spices, creating a vibrant, savory dish.
What makes Mexican rice so special is its versatility. It pairs perfectly with tacos, enchiladas, mole, grilled meats, and beans, making it a go-to side for countless meals. Its colorful presentation also makes it a beautiful addition to the table.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Mexican Rice Recipe.
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Fun Facts
- Variety Matters: Long-grain white rice is most commonly used for fluffy, separate grains, but different rice varieties or brands can slightly change texture and water absorption.
- Flavor Boosters: Ingredients like chicken stock, achiote, or fresh herbs can enhance the depth of flavor.
- Cultural Roots: Mexican rice reflects the fusion of native Mexican ingredients and Spanish cooking techniques introduced during colonial times.
- Customizable: Add vegetables like peas, carrots, or corn to create a one-pot side that’s colorful, and hearty.
Whether served alongside a weeknight dinner or at a festive gathering, Mexican rice is an easy, flavorful, and comforting dish that never fails to impress. Its bright color, rich aroma, and perfectly cooked grains make it a must-try for anyone exploring authentic Mexican cuisine.
Mexican Rice
Ingredients
- 1 cup white long grain rice
- 3 tbsp olive oil, smooth
Tomato Sauce
- 1/4 white onion
- 1 roma tomato
- 1.5-2 cups chicken stock
- 1 tbsp tomato paste
- 1 garlic clove, peeled
- 1/2 tsp ground annatto, (achiote)
- 1/4 tsp ground turmeric
- 1/8 tsp ground cumin
Additional
- 1 serrano pepper
- To taste salt
Instructions
Make the Sauce
- In a blender, combine onion, tomato, chicken stock, tomato paste, garlic, achiote, turmeric, and cumin. Blend until smooth.
Make the Rice
- Rinse and drain the rice thoroughly.
- Heat oil in a medium pan over medium heat. Add the rice and stir continuously for 5–6 minutes or until golden brown and lightly toasted.
- Reduce heat to medium-low, add the blended tomato mixture, stir to combine, and season with salt, stirring until dissolved.
- Make a cut along the tip of a serrano pepper, stopping before the stem (don’t cut through it). Place the pepper in the center of the pan and cover with a lid.
- Simmer gently until the liquid is absorbed and the rice is tender, about 20 minutes, taking care not to lift the lid too often.
- Remove from heat. You may notice a thin film on the surface—gently fold it into the rice. Cover again and let the rice rest for 10 minutes.
- Fluff the rice with a fork and serve.
Notes
- Rice from different brands can absorb liquid differently. To avoid mushy rice, start with slightly less broth than the recipe calls for and check the texture near the end of cooking, adding more broth if needed.
- While toasting the rice, stir constantly to ensure an even golden color.
- Make sure the tomato mixture is well-salted—this is where most of the flavor comes from.
Nutrition
Did you make this recipe?
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Susan
I made this for my family last night. It tasted so wonderful! Thanks for sharing….
Villa Cocina
My pleasure!!!glad you liked it. Thank you for sharing.
Theresa Parise
Can this made a day head of serving it?
Villa Cocina
Yes, most definitely.
Villa Cocina
Glad you liked the recipe
MissyG
Have you ever doubled the recipe in one 12” cast iron skillet?
Barry
Your recipe looks great. I will try tomorrow for my daughter’s birthday meal. One complaint: Your website is difficult to navigate as to sharing or printing. I finally had to copy and paste the recipe into Word.
Villa Cocina
Thank you for your feedback! I’m glad you’ll be trying the recipe for your daughter’s birthday—hope you enjoy it! I apologize for the navigation issues and appreciate your suggestion. Happy cooking!
Chris
If I wanted to make double the amount of rice, do I just double all of the ingredients?
Villa Cocina
To double a Mexican rice recipe, it’s not just a matter of doubling all the ingredients. You may need to increase the water by 1.5 times as opposed to doubling, as excess moisture can lead to mushy rice.
Additionally, seasonings can become overpowering if doubled, so consider increasing them by 1.25-1.5 times instead.
You’ll also need a larger pan and expect a longer cooking time. It’s easier to add water or seasonings than remove excess. Monitor liquid levels and flavors, adjusting as needed.