5 from 24 votes
Homemade Mexican Rice Recipe
Homemade Mexican Rice combines long grain rice toasted in oil with a puree of roasted tomato, onion, garlic, and Serrano pepper, then simmered in chicken stock. The process creates fluffy, flavorful rice infused with smoky roasted vegetable notes and mild heat. Soaking the rice before cooking ensures even texture, while removing Serrano seeds controls spiciness to taste.
Prep Time
5 mins
Cook Time
30 mins
Servings:
8
Calories:
260 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 cups long grain rice
- 3 tablespoons neutral flavored oil
- 2 tomato cored
- 1 yellow onion cut in half, peeled
- 2 garlic cloves
- 3 cups chicken stock
- 1 Serrano pepper seeded
- salt to taste
Instructions
- Add the rice to a bowl or container and completely cover it in warm water (110° to 115°) and soak for about 10 minutes. Rinse under cold water and set aside to dry in a strainer.
- While the rice is soaking, add 1 tablespoon of oil to a large frying pan and roast the tomato, onion, and garlic over medium-high heat and sear on all sides until blistered and browned, which takes about 10 minutes total.
- Transfer the roasted vegetables to a blender and puree until smooth. Set aside.
- Add 2 tablespoons of oil to a frying pan over medium heat and fry the rinsed and dried rice for about 5 to 6 minutes while continuously stirring.
- Pour in the pureed tomato mixture and stir to combine and cook over medium heat just until the rice has absorbed most of it, which takes about 5 minutes.
- Add in the chicken stock, salt, serrano pepper, cover with a lid, and cook on low heat for about 10 minutes or until the liquid has been absorbed.
- Remove the serrano pepper, break up the rice using a fork and serve.
Cup of Yum
Notes
- Make this Mexican rice up to one hour before serving and keep warm on very low heat.
- Store leftovers covered in the refrigerator for 4-5 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat with a splash of chicken stock or water to maintain moisture and stir occasionally for even warming.
- Adjust the spiciness by removing Serrano seeds or using the whole pepper if more heat is desired.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
3mg
(1%)
Sodium
133mg
(6%)
Potassium
246mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
266IU
(5%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 133mg | 6% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.