Mexican Rice Recipe

Long-grain white rice: This type of rice is ideal for achieving the fluffy texture characteristic of Mexican rice.

Vegetable oil: Used for sautéing the rice and adding a subtle richness to the dish.

Small onion: Adds a savory depth of flavor when finely chopped and cooked.

Garlic: Provides a fragrant and aromatic base for the rice.

Tomato sauce: Gives the rice its distinctive red color and a tangy taste.

Chicken broth: Enhances the overall flavor and ensures the rice is cooked to perfection.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Cumin: Adds a warm, earthy spice that is characteristic of Mexican cuisine.

Frozen peas and carrots: These vegetables add color, texture, and a hint of sweetness to the dish.

To achieve perfectly cooked rice, make sure to rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Additionally, when browning the rice in oil, ensure it turns a nice golden color, which adds a nutty flavor and helps the grains stay separate.

• long-grain white rice - Substitute with brown rice: Brown rice adds a nutty flavor and more fiber, though it will require a longer cooking time.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• small onion - Substitute with shallots: Shallots offer a milder, sweeter taste and can be used in the same quantity.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder per clove for a similar flavor without the need for mincing.

• tomato sauce - Substitute with diced tomatoes: Diced tomatoes can provide a chunkier texture and fresher taste; blend them if a smoother consistency is desired.

• chicken broth - Substitute with vegetable broth: Vegetable broth makes the dish vegetarian-friendly while maintaining a savory flavor.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor and can reduce the need for additional salt.

• cumin - Substitute with ground coriander: Ground coriander offers a citrusy, slightly sweet flavor that complements Mexican dishes.

• frozen peas and carrots - Substitute with fresh bell peppers: Fresh bell peppers add a crunchy texture and a sweet, vibrant flavor.

• Allow the Mexican rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice to an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator if you plan to consume the rice within 3-4 days. This keeps the rice safe to eat and maintains its texture.
• For longer storage, place the rice in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the rice has been stored.
• When ready to use, thaw the rice in the refrigerator overnight if frozen. This ensures even thawing and prevents the rice from becoming mushy.
• Reheat the rice in a skillet over medium heat, adding a splash of chicken broth or water to restore moisture. Stir frequently to ensure even heating.
• Alternatively, you can reheat the rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• If the rice seems dry after reheating, add a small amount of vegetable oil or tomato sauce to bring back some moisture and flavor.
• Enjoy your reheated Mexican rice as a side dish or incorporate it into other recipes like burritos, tacos, or soups.

• Stovetop Method:

  1. Place the leftover Mexican rice in a skillet.
  2. Add a splash of chicken broth or water to moisten the rice.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally until the rice is heated through, about 5-7 minutes.
  5. Fluff with a fork and serve.

• Microwave Method:

  1. Transfer the Mexican rice to a microwave-safe dish.
  2. Sprinkle a little water or chicken broth over the rice.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals if necessary, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the Mexican rice in an even layer in an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to keep the rice moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the rice is heated through.
  6. Fluff with a fork before serving.

• Steamer Method:

  1. Place the Mexican rice in a heatproof bowl that fits inside your steamer.
  2. Add a little water or chicken broth to the rice.
  3. Set up your steamer and bring the water to a boil.
  4. Place the bowl of rice in the steamer and cover.
  5. Steam for about 5-10 minutes, or until the rice is hot.
  6. Fluff with a fork and serve.

• Large skillet: A wide, flat-bottomed pan used for cooking the rice evenly and browning it to a golden color.

• Wooden spoon: Ideal for stirring the rice and other ingredients without scratching the skillet.

• Measuring cups: Essential for accurately measuring the rice, tomato sauce, and chicken broth.

• Measuring spoons: Used to measure out the salt and cumin precisely.

• Cutting board: Provides a safe surface for finely chopping the onion and mincing the garlic.

• Chef's knife: A sharp knife for efficiently chopping the onion and mincing the garlic.

• Lid: A cover for the skillet to trap steam and cook the rice evenly during simmering.

• Fork: Used to fluff the rice before serving, ensuring it is light and airy.

Pre-measure ingredients: Measure out rice, vegetable oil, onion, garlic, tomato sauce, chicken broth, salt, cumin, and peas and carrots before starting to cook.

Use a food processor: Finely chop the onion and mince the garlic quickly with a food processor.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to cook the rice and other ingredients together, reducing overall cooking time.

Pre-cooked rice: Use pre-cooked or leftover rice to cut down on cooking time.