Easy Homemade Mexican Rice
Fluffy flavorful Mexican Rice perfect for a side or in a burrito!
Servings 6 people
Calories 227kcal
Equipment
- Deep skillet with lid
Ingredients
- 2 tablespoons olive oil divided
- 1 cup white onion diced, approximately 1/2 medium onion
- 2 gloves garlic minced
- 1 tablespoon jalapeno diced, approximately 1/2 whole small jalapeño
- 1 1/2 cups long grain white rice rinsed, 292 g
- 1 tablespoon tomato paste
- 1/4 fresh tomato sauce or 1 lg roma tomato
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 2 teaspoons lime juice
- 3 cups warm chicken stock or vegetable
- fresh cilantro to garnish
Instructions
- Create Tomato Sauce: Slice tomato in half and use a small spoon to scoop out seeds. Flesh side into the grate, gently grate the tomato on the smallest grate.
- Sauté aromatics: Heat 1 tablespoon of oil on medium heat in a deep skillet, cast iron skillet, or pot. Add garlic, onion, and jalapeño and sauté for 60-90 seconds.
- Add Rice: Add the tomato paste and mix and then add the other tablespoon of oil and add rinsed rice and stir to coat in oil and paste. Sauté for 3-4 minutes.
- Add Spices: Add cumin, paprika, chili powder, cayenne, and kosher salt and mix well.
- Add Sauce and Stock: Add the tomato sauce and then slowly add the warmed stock and lime juice (be sure that the stock is at least room temperature otherwise it will take longer to bring to a boil). Turn heat up to high until the stock comes to a boil.
- Cover and Cook: Turn heat down to a very gentle simmer (low/medium-low) and cover with lid and let cook for 15 minutes. Do not open the lid!
- Rest: After 15 minutes, remove the pan from the heat and let sit another 3 minutes covered.
- Fluff and Garnish: Remove lid and fluff the rice with a fork. Garnish with fresh chopped cilantro.
- Serve and Enjoy!
Video
Notes
How to Rinse Rice
Add the rice to a strainer and run cold water over it and gently move it around with your hand a bit. You'll notice the water that's drained is cloudy - that's the extra starch. You could also add it to a bowl, fill with cold water, and then stir with hands to rinse, then drain water.
Storage
Store in the fridge for up to 3-4 days or in the freezer for up to 3 months.
Substitutions
Rice: Long grain white, jasmine, basmati, any rice that has a cooking time of about 20 minutes will work well. We have not made this recipe with brown rice.
Jalapeño: You can use a milder pepper, too like a poblano or go hotter with a serrano.
Tomato Sauce: You can use our method for grating a fresh tomato which is what we prefer, but you can of course also use a plain tomato sauce, too.
Tomato Paste: Because this recipe only requires a limited amount of each, we recommend using tomato paste from a tube, which will allow for easier/longer storage in the fridge and not having to open up a whole can. It's more expensive, but you'll save a lot in waste!
Stock: Use your favorite! Just be sure to use room temperature or warm stock.
Spices: Feel free to customize, but be sure to use cumin as that is key for an authentic Mexican rice.
Top 2 Rice Making Tips
Leave that lid covered and don't stir the rice while it's cooking!
Nutrition
Calories: 227kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 317mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
