Mexican Rice Recipe
Mexican Rice is a vibrant and flavorful side dish that is a staple in Mexican cuisine. Made with long-grain rice cooked in a tomato-based broth with onions, garlic, and spices, it is known for its rich red color and savory taste. Often enhanced with peas, carrots, or corn, this rice is both aromatic and versatile, complementing a wide range of main dishes like tacos, burritos, or enchiladas. Simple to prepare yet full of depth, Mexican Rice brings a touch of fiesta to any meal
1st Method: Absorption Method
Ingredients
1 Tablespoon oil + 1 tablespoon butter
1 Tablespoon garlic (chopped)
1/2 Cup onions (chopped)
1/2 Cup tomato puree
Salt to taste
Powdered Spices
1 Tablespoon red chili powder
1 Tablespoon coriander powder
1 Tablespoon cumin powder
2 Tablespoon oregano
2 Tablespoon red chili flakes
1 Tablespoon ketchup
1 Cup soaked rice
1/3 Cup sweet corn
1/3 Cup yellow bell pepper
1/3 Cup green bell pepper/capsicum
1/3 Cup red bell pepper
1/4 Cup fresh jalapeno
1/2 Cup cooked red rajma beans
2 Cup vegetable/hot water
1 Tablespoon fresh coriander (chopped)
Step:1
Set a wok on medium heat , add oil and butter , let the butter melt and turn the flame to high , add garlic and cook for a inute on high flame . Further add onions , stir and cook until the onions are light golden brown in colour
Step:2
Further add tomato puree and salt , stir and cook for a minute , further low down the flame and add the powdered spices and tomato ketchup , stir and cook for 3-4 minutes on high flame . Further add soaked rice , veggies and cooked rajma beans , gently stir and cook for a minute . Now , add the vegetable stock and stir gently taste the stock and adjust the seasoning accordingly
Step:3
Lower the flame , cover and cook on low flame until the rice is cooked , make sure to check after 5 minutes and give it a gentle stir or else it may stick to pan . The rice may take about 10-12 minutes to cook . Once cooked add soe fresh coriander leaves and switch off the flame , cover and let it rest for around 5 minutes , after resting , use a fork and fluff up the rice
Step:4
Your Mexican rice is ready , serve hot by topping it up with some processed cheese , crushed nacho chips and some salsa on side
Salsa Ingredients
2 Medium size onion (diced)
3 Medium size tomatoes (diced)
2-3 NOS fresh jalapeno (chopped)
2 Tablespoon tomato ketchup
Handful of fresh coriander (roughly torn)
1 NO lemon juice
Salt to taste
Step:1
Use a food processor and all the ingredients in it , use pulse mode to breck down the tomatoes while keeping it little chunky , your salsa is ready keep it refrigerated until you use it
FAQs
1. Why is my rice mushy or sticky?
Too Much Liquid: The standard ratio is 1 cup rice to 2 cups liquid (broth + tomato).
Stirring: Avoid stirring the rice after adding the broth, as this releases starch.
Rinse the Rice: Always rinse long-grain rice until the water runs clear to remove excess starch.
2. What type of rice is best for authentic Mexican rice?
Use a long-grain white rice like Basmati or Jasmine.
Avoid using short-grain or sushi rice, as they become too sticky.
3. Can I make this without tomato?
Yes, but it will change the classic flavor and color.
Substitute the tomato sauce/puree with an equal amount of additional broth and add 1 tsp of paprika for color.
4. How do I get the rice to have that perfect, separate texture?
Toast the Rice: Sauté the rinsed and drained rice in oil until golden before adding liquid. This seals the grains.
Simmer, Don’t Boil: Once boiling, reduce to the lowest heat, cover tightly, and do not peek for 15-20 minutes. Let it steam off heat for 10 minutes before fluffing.
5. Can I add vegetables or protein to make it a main dish?
Yes. Add peas, corn, or diced carrots with the rice.
For protein, stir in cooked black beans, shredded chicken, or ground beef after the rice is cooked