Mexican Rice

Mexican Rice – baked and stovetop tender and amazingly delicious rice recipe that’s perfect for entertaining or for regular days. It tastes even better than those you pay at restaurants. Minimal prep time with optimal results – comes in 2 methods for your convenience!

Before Cinco de Mayo celebration comes rolling in, I want to make sure that I’ve updated this blog post for your convenience. 🙂 The month of May tends to be a busier one for me in preparation for  Cinco de Mayo Celebration (usually at my son’s school), Mother’s Day and my birth month (ssshh). 

Mexican Rice happens to be one my favorite rice recipes. It is so flavorful even without the add-ins. Whenever I have people coming over unannounced, I usually serve them with this Mexican Rice as the ingredients are all pantry staples, and it comes together sooo easily. You can leave it there unattended as it cooks (no stirring required) as you prepare the main dish or the other sides.

Is There A Difference Between Spanish Rice and Mexican Rice?

Mexican Rice is a common side dish in Northern Mexico and is also popular in some parts of the world, especially in the Southwestern U.S. It also goes by other names such as Red Rice or Arroz Rojo. And then you add Spanish Rice to the list. Yes, Mexican rice and Spanish rice are basically the same dish, although this recipe here is technically not part of Spanish cuisine. In fact, Spain’s popular rice dish is known as Paella, which uses saffron as its base, giving that distinct yellow color.

The reason probably why Mexican rice is also called Spanish rice is because it was the Spaniards who introduced rice to Mexico. Another theory is that the Mexican speaks the Spanish language, which is why it’s easily tied into this dish.

Recipe Ingredients

Although this dish looks like a fiesta of complex flavors, it’s actually super easy to make. you only need a handful of ingredients that you might already have in your pantry or fridge. Here’s everything you need for this amazing Mexican Rice:

• Cooking oil – is flavorless, but you can also opt to use flavored oils like olive oil
• Long grain rice – I used basmati for this recipe which is totally delicious, especially when you know how to cook it.
• Onion – This veggie is great served fresh with its tangy flavor. I personally love it slightly caramelized for a bit of sweetness. Here’s a quick how to cut onions guide to make the job easier
• Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma. Check this how to mince garlic guide to help out
• Paprika – has a pungent taste because of its pepper origins, also with a hint of sweetness from bell peppers.
• Cumin – has an earthy, pungent, and mildly bitter taste but makes any dish flavorful
• Chicken Bullion – A concentrate of flavor you can find in most supermarkets. get your preferred flavor for a richer and more flavorful broth.
• Salt – A basic ingredient that intensifies all other flavors. it’s also used for preserving, brining, or simply as a light garnish.
• Chili – Give your dish a kick of heat with these peppers. I always like the tingling sensation it leaves in my mouth. You can also use minced jalapenos for a hotter flavor.
• Tomato Sauce – Sweet and fresh flavors of tomato in a thick mixture perfect for many starchy dishes.
• Chicken Broth – Basically the water where the chicken was boiled and simmered. It has a lot of flavor and it’s also filled with oils and collagen.
• Parsley – This distinct herb is the perfect garnish and tastes great.

How To Make Mexican Rice

Ever since I discovered how to make rice in the oven, my life could not be any better. I can whip up rice for 100 people in a heartbeat without any worries. The perfect entertainment food!

But Mexican Rice works perfectly either baked or on the stovetop. But if you are one of those few who prefer it the traditional way and letting the natural break down all those wonderful flavors, then that’s fine, too. 

Baked Method

You can go the easiest route by throwing everything in the baking pan and baking for about 55-60 minutes.

However, there is a slight difference in taste between the two. Most people don’t notice it at all because the negligible difference is overshadowed by the ease and convenience of the latter. Minimal prep work is always appreciated, especially for weekdays in my neck of the woods. 😉

Stovetop Method

• Brown the rice: Heat oil in a medium saucepan over medium heat. Add rice and brown, stirring occasionally, for about 2-3 minutes. (Photos 1 and 2)
• Add the flavorful ingredients: Next, Add the onions and garlic, and cook for about 2 minutes or until the onion becomes soft and translucent. Season with paprika, cumin, bouillon, salt, and pepper. Add in the jalapenos or chili powder. (Photo 3) 
• Cook stirring until fragrant for about 3o seconds. (Photo 4)
• Mix in the sauce: Pour the tomato sauce and chicken broth into a saucepan and bring it to a boil, stirring once or twice. Reduce heat to low. Cover saucepan and simmer until rice is tender and liquid is absorbed. about 15-18 minutes (Photos 5 and 6)
• Cool it down: Remove pan from heat, Let it sit covered for about 5 minutes. Then, Fluff rice with a fork or serving spoon.
• Serve it up: Garnish with parsley and serve.

Now don’t wait ’til May before you try either one of these methods in preparing Mexican Rice. Trust me, it’ll be your new favorite rice recipe to make. And it makes a wonderful and easy dish to feed a crowd!

Enjoy!

Can I Use Brown Rice?

Yes, you can. If you want a healthier alternative to this dish, using brown rice is certainly the way to go. Just a heads up, though, that brown rice cooks longer than white rice. Since I haven’t made it myself, you can start adding extra 10 minutes in the cooking time, do a quick check and just go from there. One of our readers here also suggested adjusting the broth amount. For the oven-baked rice, add about another 1/2 cup of broth.

Tips and Tricks

Remember these few important rules when making Mexican Rice on a stovetop.

• First, please do not skip browning or toasting the rice in fat or cooking oil, as it adds that nutty toasted flavor.
• Second, bring the rice to boiling point before lowering the heat to simmer. If you reduce the heat right after you add the tomato sauce and broth, you will have underdone rice.
• And lastly, avoid opening the lid during cooking as it will allow the steam to escape resulting in unevenly cooked rice.

What To Pair With Mexican Rice

Did I not tell you how versatile this rice dish is? You can pair it with almost anything (I like it with grilled meat the most). Pairing Mexican Rice with classic Mexican recipes like Burritos, Enchiladas, Quesadillas, Taquitos, and Chicken Fajitas are the obvious favorite options. Or you can eat it straight up! It makes a wonderful meal on its own. 

This post was first published on May 2014 and has been updated with new photos and additional cooking methods.