Mexican Rice

Frequently served alongside refried beans at Tex-Mex restaurants, this fluffy, flavor-packed side has the power to upgrade everything it touches, from burrito bowls to taco dinners and beyond. The dish is similar to its close cousin Spanish rice, but packs in more veggies (onions, carrots, bell peppers) and gets a turbocharge of flavor from toasting the rice with tomato paste. Read on for all you need to know to make this rice the best it can possibly be.

What People Are Saying:
"This rice is insanely delicious! No more needs to be said!" - GoldFan

"This is the best recipe I’ve ever use for Mexican rice. It is full of flavor and texture. My guests just loved it, absolutely loved it." - GoldSailboat

How To Make Mexican Rice

INGREDIENTS

• Veggies: A standard Spanish/Latin sofrito of sautéed carrots, green bell pepper, onion, and garlic establishes a potent flavor base.
• Long-Grain Rice: Soggy, mushy, and clumpy are qualities anathema to Mexican rice, so long-grain rice, which is better at cooking up with distinct, separate grains, is preferred.
• Tomato Paste: Caramelizing tomato paste with rice at the outset transforms it into an absolute umami-bomb, bringing rich, deep flavor to the entire dish.
• Chicken Broth: I use low-sodium broth to control the salt as I go. Try to seek it out if you can.
• Fire-Roasted Diced Tomatoes: These canned tomatoes bring a wonderful smoky complexity to the proceedings. If you can’t find fire-roasted, standard canned diced tomatoes will do.
• Tomato Sauce: Don’t just grab any old Italian tomato sauce. What we’re looking for is salsa de tomate, a smooth, Spanish-style sauce. Track down Goya’s version and you’re golden.
• Cumin: Brings a warm earthiness to the rice.
• Oregano: Dried oregano gives the rice an aromatic lift and adds another earthy note that balances the sweetness and acidity of the tomatoes.
• Cilantro: Scattered over the rice just before serving, cilantro brings a bright, fresh, almost citrusy top note the really completes the dish.

STEP-BY-STEP INSTRUCTIONS

Grab a large, heavy skillet with a tight-fitting lid and let’s get started! First, the sofrito: Heat the oil over medium-high, then add the carrots, bell pepper, onion, and garlic. Cook, stirring often, until the onion is softened and translucent, about 7 minutes. Next, add the rice and tomato paste and cook, stirring often, until the rice is nutty-smelling and the paste has darkened a shade, 2 to 3 minutes.

Now we need some liquid: Pour in the broth, diced tomatoes, and tomato sauce. Also, some seasonings: Add the cumin, oregano, salt, and pepper. Stir it all together to combine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, then bring to a boil.

Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice is tender and all the liquid is absorbed (you should see lots of steam vent holes on the surface of the rice), about 17 minutes.

Fluff the rice with a fork and divide among plates or bowls. Top with cilantro.

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Mexican Rice

Once you’ve made it, the options for Mexican rice are endless. It’s completely delicious enough to eat for breakfast (maybe stuffed into a breakfast burrito or with a fried egg on top), lunch (alongside a Mexican corn salad), and dinner (served with our Mexican casserole or our chicken enchiladas).

Recipe Tips

• How to season Mexican rice: All you need is cumin, oregano, and your tomato base to season your rice, but if you want to add a little extra heat, feel free to add in some cayenne. I highly recommend not skipping that cilantro topping for a boost of freshness.
• Caramelize the tomato paste: The secret to making this dish as well flavored as possible is letting the tomato paste cook until it’s caramelized. It gives an extra depth of savory-sweet flavor that this dish just wouldn’t be the same without.
• Cook over a low heat: After pouring in your broth, bring to a boil, then cover and reduce the heat to low. Let it simmer for around 17 minutes—you’ll know your rice is done when it’s cooked through and the liquid is fully absorbed.

Storage

If you manage to have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave with a splash of water to rehydrate the rice before eating.