Easy and Authentic Mexican Rice Recipes You'll Love

In the vibrant culinary world of Mexican cuisine, Mexican rice, also known as arroz rojo or red rice, holds a special place. It's a dish that's both comforting and celebratory, a staple at family dinners and festive occasions alike. With its bright red color derived from tomatoes, this flavorful rice dish pairs wonderfully with a variety of Mexican staples like beans, tacos, or grilled meats. In this post, we're going to explore some of the easiest and most authentic Mexican rice recipes you can prepare at home, bringing a taste of Mexico right to your kitchen.

Why Make Mexican Rice at Home?

Making Mexican rice at home offers several advantages. Here’s why you should consider whipping up a batch:

• Freshness: Store-bought Mexican rice often lacks the vibrant flavors of the homemade version. Fresh ingredients lead to a dish that’s both colorful and flavorful.
• Customization: You can adjust the heat level, add your favorite vegetables, or tweak the recipe to suit dietary preferences, making it a versatile side dish.
• Authenticity: By using traditional ingredients like cumin, jalapeños, or chipotle, you can enjoy a taste that’s close to authentic Mexican cuisine.

Classic Mexican Rice Recipe

Here’s a simple recipe that captures the essence of classic Mexican rice:

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¹⁄₂ cup tomato puree
• 2 cups chicken broth or vegetable broth
• ¹⁄₂ teaspoon ground cumin
• ¹⁄₄ teaspoon ground coriander (optional)
• ¹⁄₂ cup frozen peas and carrots (optional)
• Salt and pepper to taste

Instructions:

1. Heat the oil in a medium saucepan over medium heat. Add rice and cook, stirring frequently, until it starts to turn golden, about 5 minutes.
2. Add the onion and garlic, cook until onion is soft, about 3 minutes.
3. Pour in the tomato puree and cook for another 2 minutes, stirring to combine with rice.
4. Stir in the broth, cumin, coriander, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until liquid is absorbed and rice is tender.
5. If using, stir in the peas and carrots during the last 5 minutes of cooking.
6. Remove from heat, let it sit for 5 minutes, then fluff with a fork and serve.

🍅 Note: The color of your rice depends on the quality and quantity of tomato puree used. For a vibrant red hue, increase the tomato puree, but adjust the liquid accordingly.

Vegan Mexican Rice

For those on a plant-based diet, here’s a vegan version of Mexican rice that’s just as delicious:

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¹⁄₂ cup vegetable broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 jalapeño, finely chopped (optional)
• ¹⁄₂ teaspoon cumin
• ¹⁄₄ teaspoon ground coriander (optional)
• 1 cup frozen corn kernels
• Salt and pepper to taste

Instructions:

1. Heat the oil in a medium saucepan. Add rice, cook until golden, about 5 minutes.
2. Add onion, garlic, and jalapeño, cook until onions are soft, about 3 minutes.
3. Pour in the diced tomatoes with juices, broth, cumin, coriander, salt, and pepper. Bring to a boil, then simmer, cover, and cook for 20 minutes.
4. During the last 5 minutes, add the corn and cook until tender.
5. Remove from heat, let sit for 5 minutes, then fluff with a fork.

🌽 Note: If you want a spicier kick, keep the jalapeño seeds, or for a milder version, remove them.

Chipotle Mexican Rice

Chipotle peppers add a smoky heat to this variation:

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¹⁄₂ cup tomato puree
• 2 cups chicken or vegetable broth
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon adobo sauce (from the chipotle can)
• ¹⁄₂ teaspoon cumin
• Salt to taste

Instructions:

1. Heat oil in a saucepan over medium heat. Add rice and cook until golden.
2. Add onion and garlic, cook until soft.
3. Stir in tomato puree, chipotle peppers, adobo sauce, cumin, salt, and broth. Bring to a boil, then simmer, cover, and cook for 20 minutes.
4. Let it sit for 5 minutes, then fluff with a fork before serving.

🍚 Note: The smokiness of the chipotle can vary, so start with one pepper and adjust to your taste.

Tips for Perfect Mexican Rice

• Rinsing Rice: Rinse rice to remove excess starch, which helps prevent stickiness.
• Broth for Flavor: Use broth instead of water for richer flavor.
• Heat Management: Cook rice over low to medium heat to avoid burning.
• Resting Time: Allow rice to rest after cooking to achieve the perfect texture.

Now, with these simple yet authentic Mexican rice recipes, you're equipped to bring the flavors of Mexico into your home. Whether you opt for the classic version, a vegan twist, or the smoky heat of chipotle, each of these dishes promises to be a vibrant addition to your meals. Remember, the key to great Mexican rice is in the ingredients and your personal touch. Enjoy the process of cooking and the joy of sharing this delicious side dish with family and friends. Happy cooking!

Can I use brown rice instead of white rice for these recipes?

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Yes, you can use brown rice, but remember to adjust cooking time and liquid ratio. Brown rice takes longer to cook, usually around 30-40 minutes.

What can I serve with Mexican rice?

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Mexican rice is versatile; it pairs well with beans, grilled meats, tacos, fajitas, or as a side to any Mexican dish. It’s also great in burritos or as a base for a bowl meal.

How do I store and reheat leftover Mexican rice?

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Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stove with a little water or broth to keep it from drying out.

What if my rice is too mushy or too dry?

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If too mushy, cook uncovered for a few extra minutes to evaporate excess liquid. If too dry, add a little liquid, cover, and let it steam for a couple of minutes.

Can I freeze Mexican rice?

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Yes, you can freeze Mexican rice. Let it cool completely, then store in freezer-safe containers. It can last up to 3 months. Reheat directly from frozen or thaw first for better results.