Easy Homemade Mexican Rice
User Reviews
5
Easy Homemade Mexican Rice
Description
Easy Homemade Mexican Rice starts by grating fresh tomato for a bright sauce base, which pairs with sautéed onion, garlic, and jalapeño to build aromatic depth. Long grain white rice is rinsed and toasted with tomato paste and oil, helping it stay fluffy and separate after cooking. Spices including cumin, paprika, chili powder, and cayenne introduce mild heat and earthy complexity.
The rice is then simmered with the grated tomato and warm chicken stock, covered tightly to cook evenly without stirring, ensuring a tender but not mushy texture. Lime juice is added at the end, brightening the dish, and it is garnished with fresh cilantro for a herbal finish.
This Mexican rice works well as a side for grilled meats, tacos, or beans. The recipe notes suggest rinsing rice to remove excess starch, not stirring once cooking starts, and adjusting spices or ingredients to personal preference. It stores well refrigerated for days or frozen, maintaining its texture on reheating.
Ingredients
- 2 tablespoons olive oil divided
- 1 cup white onion diced, approximately 1/2 medium onion
- 2 gloves garlic minced
- 1 tablespoon jalapeño diced, approximately 1/2 whole small jalapeño
- 1 1/2 cups long grain white rice rinsed, 292 g
- 1 tablespoon tomato paste
- 1/4 tomato sauce or 1 lg roma tomato, fresh
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 2 teaspoons lime juice
- 3 cups chicken stock or vegetable, warm
- cilantro to garnish, fresh
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!
Notes
- Rinse rice until water runs clear to remove excess starch for fluffier texture.
- Store cooked rice in an airtight container for 3-4 days or freeze for up to 3 months.
- Substitute long grain white rice with jasmine or basmati if desired, but cooking times may vary.
- Adjust heat by swapping jalapeño for milder poblano or hotter serrano peppers.
- Use fresh grated tomato or canned tomato sauce based on preference and convenience.
- Keep lid closed during cooking and avoid stirring to maintain rice texture.
- Use room temperature or warm stock to speed up bringing to a boil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 317mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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