This simple Mexican rice recipe transforms plain white rice into a colorful and tasty side dish. A simple mix of onion, bell peppers, garlic, jalapeno, tomato sauce, broth, and spices yields fluffy, zesty rice. For the ideal Mexican-inspired supper, use it with seared fish, grilled chicken, or tacos.
The aroma of sautéing onions and garlic fills the kitchen with a pleasant smell, and the mix of spices such as cumin, paprika, and chili powder creates a distinct flavor profile. The addition of tomato sauce and broth enhances the dish's richness and depth, while the rice itself is properly cooked and fluffy.
This recipe is quite adaptable, and it may be tailored to varied tastes and preferences. For example, I occasionally add sliced bell peppers or corn to the dish to give it extra texture and taste. Other times, I'll add some cilantro or lime juice for a fresh, zesty flavor.
WHAT’S THE DIFFERENCE BETWEEN SPANISH RICE AND MEXICAN RICE?
While many people confuse Spanish with Mexican rice, they are not the same item. These two vibrant meals have similar fundamental components, including rice, tomatoes, onions, and chicken broth. The spices, though, are what set them apart.
Saffron is used in Spanish rice, which gives it a gently sweet flavor and a bright yellow appearance. And cumin adds an earthy and spicy flavor to Mexican rice.
MEXICAN RICE INGREDIENTS
This dish comes together quickly and easily with ingredients you may already have in your pantry. Here's all you'll need. It's a vegetarian recipe
- Olive Oil: 1 tablespoon
- Yellow or White Onion: 1 onion
- Garlic: 2 cloves
- Red Bell Pepper: ½ bell pepper
- Jalapeno: 1 small one
- Long Grain White Rice: 1 cup
- Cumin: ½ teaspoon
- Salt and Pepper: to taste
- Tomato Sauce: 8oz (1 small can)
- Vegetable or Chicken Broth: 1 cup
- Chopped Cilantro: 2 tablespoons for garnishing
HOW TO MAKE MEXICAN RICE
This rice dish couldn't be easier to make. Toss everything into a saucepan, give it a brief sauté, and then let it simmer. Nevertheless, before you toss everything together, make sure your rice is nice and toasty.
- Wash and drain the rice well using a fine mesh strainer.
- Heat the oil in a sizable saucepan over medium-high heat. Sauté the onions, garlic, bell pepper, and jalapeño for 1-2 minutes, or until the onions have turned transparent.
- Throw in the rice and cook for 2 minutes, or until it's gently toasted and golden brown.
- Stir in the cumin, salt, tomato sauce, and chicken broth until combined.
- Bring the mixture to a boil, then cover, decrease the heat, and simmer for 15 minutes, or until the rice is completely cooked.
- Serve immediately garnished with chopped cilantro.
WHAT TO SERVE WITH IT
Mexican rice goes well with a variety of proteins and Mexican recipes. Serve on a platter or in a burrito bowl with black beans, guacamole, and pico de gallo!
- Chicken Fajitas
- Steak Fajitas
- Barbacoa + Barbacoa Tacos
- Carne Asada + Carne Asada Tacos
- Shrimp Tacos
- Grilled Fish Tacos
HOW TO STORE AND REHEAT
Mexican rice may be stored in the refrigerator for up to 5 days. Just make sure it's in an airtight container. Just microwave it or give it a quick swirl in a skillet on the stovetop to reheat.
For freezing, place the rice in freezer-safe containers or bags for up to 3 months. When you're ready to eat, either defrost it overnight in the fridge or prepare it right away in the microwave. Just place it in a microwave-safe dish and microwave for about 2 minutes, stirring halfway through.
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MEXICAN RICE RECIPE (EASY AND FLAVORFUL)
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, diced
- 1 small jalapeno, seeded and finely diced
- 1 cup long grain white rice
- ½ teaspoon cumin
- kosher salt, to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- optional: finely chopped cilantro for garnish
Instructions
- Thoroughly wash and drain the rice with a fine mesh sieve.
- Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
- Add the rice and saute until it's lightly toasted and golden brown, about 2 minutes.
- Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
- Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
- Remove the rice from the heat and use a fork to fluff it up.
- Garnish with chopped cilantro and serve immediately.
TIPS
- While I think the jalapeno gives this recipe enormous flavor, if you’d like it less spicy you can omit it or add ½ teaspoon of chili powder instead.
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