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Get ready to master a classic! This recipe for Traditional Mexican Rice delivers vibrant color and deep, savory flavors straight to your table. A true staple, it’s the perfect side dish for countless meals. Our special oven-baked method ensures every grain is perfectly fluffy and tender, not mushy, making it a delicious and reliable go-to.
While rice is not native to Mexico, it was introduced during the 1500s and has since become a cornerstone of Mexican cuisine. Learn more about the history of Mexican rice.
Why You’ll Love This Traditional Mexican Rice
You will adore this recipe for many reasons, making it an instant favorite in your kitchen.
- Achieve restaurant-quality Mexican rice right at home with simple steps.
- The preparation process is straightforward and beginner-friendly.
- Our oven-baked method guarantees incredibly fluffy and moist grains every time.
- It is infused with the fresh, authentic flavors of Mexico that everyone craves.
- This flavorful rice is the ideal accompaniment for any Mexican-themed dinner.
Ingredients
Gather these fresh ingredients to create a truly authentic Mexican rice.
Wet Ingredients:
- 2 medium tomatoes, cored and quartered
- 1 medium white onion, peeled, quartered (root end cut off)
- 2 jalapeños, seeded and ribs removed
- ⅓ cup vegetable oil
- 2 cups low sodium chicken broth
- 1 tablespoon tomato paste
Dry Ingredients & Produce:
- 1 jalapeño, diced with seeds
- 2 cups long grain white rice
- 4 garlic cloves, minced
- 1 ½ teaspoons salt
- ½ cup minced fresh cilantro leaves
Notes & Substitutions
Using long-grain white rice is crucial for the ideal texture of this dish, as it cooks up separate and fluffy. For a vegetarian option, simply swap the chicken broth for an equal amount of good quality vegetable broth. You can easily adjust the heat by reducing or increasing the quantity of jalapeños, especially the diced one with seeds. If fresh cilantro isn’t available or preferred, you can substitute with a teaspoon of dried cilantro, though fresh is highly recommended for flavor.
Equipment
You won’t need many specialized tools to make this delightful side dish.
- A sturdy food processor is essential for pureeing the vegetables until smooth.
- An ovenproof sauté pan or a Dutch oven with a tight-fitting lid works perfectly for both frying and baking.
- A fine mesh strainer is needed to thoroughly rinse the rice.
- You’ll also need a liquid measuring cup and basic kitchen utensils.
Instructions
Follow these clear steps to prepare this delicious Traditional Mexican Rice from scratch.
Start by preheating your oven to 350ºF (175ºC) to ensure it’s ready when your rice is.
In a food processor, combine the cored and quartered tomatoes, quartered onion, and the two jalapeños (with ribs and seeds removed). Process until the mixture is completely smooth and liquid. Transfer this pureed mixture to a liquid measuring cup. Measure exactly 2 cups of the puree, discarding any extra.
Next, dice the remaining jalapeño, making sure to include its ribs and seeds for an extra kick of flavor. Set this aside.
Place your long grain white rice into a large fine mesh strainer. Rinse the rice thoroughly under cold running water for about 90 seconds, until the water draining from the bottom runs completely clear. This step is vital for preventing sticky rice. After rinsing, shake the strainer vigorously to remove all excess water from the rice grains.
Culinary experts emphasize that rinsing rice helps reduce excess starch, leading to fluffier, more separate grains. Read more about the science of rinsing rice.
Heat the vegetable oil in your ovenproof sauté pan or Dutch oven over medium-high heat. To test if the oil is ready, drop a few grains of rice into it; if they sizzle immediately, the oil is at the correct temperature. Add the rinsed rice to the hot oil and fry, stirring frequently, for 6 to 8 minutes. The rice grains should turn a light golden color and become translucent.
Reduce the heat to medium. Add the minced garlic to the pan and cook, stirring constantly, for about 90 seconds until it becomes fragrant. Be careful not to burn the garlic. Stir in the measured 2 cups of pureed tomato mixture, the diced jalapeño (including seeds), chicken broth, tomato paste, and salt. Increase the heat back to medium-high and bring the entire mixture to a rolling boil.
Once it is vigorously boiling, cover the pan tightly with its lid. Immediately transfer the covered pan to your preheated oven. Bake for a total of 30 to 35 minutes. After the initial 15 minutes of baking, carefully remove the pan from the oven (keeping it covered as much as possible) and stir the rice thoroughly to ensure even cooking and prevent sticking. Return it to the oven and continue baking until all the liquid is absorbed and the rice is tender.
Finally, remove the pan from the oven and stir in the fresh minced cilantro leaves. Serve your perfectly cooked Traditional Mexican Rice immediately and enjoy every flavorful bite!
Pro Tips & Troubleshooting
- Perfectly Fluffy Rice: Always rinse your rice thoroughly under cold water until it runs clear. This removes excess starch, which is key to achieving separate, fluffy grains instead of a sticky or mushy texture.
- Achieving Authentic Flavor: Don’t skip frying the rice! This step toasts the grains, creating a nutty flavor depth and helping them absorb liquids better, essential for true Mexican rice.
- Preventing Mushy Rice: Measure your liquids precisely. Over-mixing during baking can also release starch and break grains, so stir only once after 15 minutes.
- Adjusting Spice Level: For milder rice, remove seeds and ribs from all jalapeños. For extra heat, add a pinch of cayenne pepper with the broth, or include more of the diced jalapeño with seeds.
- Even Cooking: The oven-baking method provides consistent, gentle heat from all sides, leading to perfectly cooked rice with no burnt bottoms or uncooked tops.
- Troubleshooting Undercooked/Overcooked: If your rice is still hard after baking, add a splash more broth, cover, and bake for another 5-10 minutes. If it’s too wet, uncover and bake a bit longer. If it’s overcooked and mushy, unfortunately, it’s hard to salvage, but precise liquid measurement helps prevent this.
Serving Suggestions, Storage, & Variations
This versatile Traditional Mexican Rice complements nearly any meal.
Serving Ideas: Pair this flavorful rice with your favorite tacos, cheesy enchiladas, hearty burritos, or grilled meats like chicken or steak. It’s also fantastic alongside a simple plate of beans.
Garnish Options: A sprinkle of fresh cilantro, a squeeze of lime wedges, a dollop of Mexican crema, or a crumble of cotija cheese elevates the presentation and taste.
Storage Instructions: Allow leftover rice to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
Freezing Instructions: For longer storage, portion cooled rice into freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Methods: Gently reheat from the fridge in a microwave with a splash of water or broth, or on the stovetop over low heat, stirring occasionally. Reheat frozen rice similarly, ensuring it’s piping hot.
Variations: Feel free to stir in a cup of frozen peas, diced carrots, or corn along with the cilantro for added color and texture. You can also experiment with different seasonings like a pinch of cumin or oregano for a slightly different flavor profile.
Nutrition Information
Here’s an estimated nutritional breakdown per serving for your homemade Traditional Mexican Rice. Please note these values are approximate and can vary based on specific ingredients and preparation methods.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Unsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Fiber | 2 g |
| Sugars | 2 g |
FAQ
How to prevent mushy Mexican rice? Rinse the rice thoroughly to remove excess starch, use the precise liquid ratio, and avoid over-stirring while it bakes. This ensures fluffy grains.
Can I use brown rice for this recipe? While possible, brown rice requires more liquid and a longer cooking time, altering the authentic texture and cooking method for this Traditional Mexican Rice. It’s best to stick to long-grain white rice for optimal results.
Is it possible to make this rice spicier/milder? Absolutely! For spicier rice, leave the seeds and ribs in all jalapeños, or add an extra pinch of chili powder. For milder, remove all seeds and ribs, or even use fewer jalapeños.
Can Traditional Mexican Rice be frozen? Yes, it freezes beautifully! Allow it to cool completely, then store it in an airtight, freezer-safe container or bag for up to three months.
What’s the best way to reheat leftovers? For best results, reheat in the microwave with a splash of water or broth, or gently on the stovetop over low heat until warmed through.
Is this an authentic Mexican rice recipe? Yes, this recipe follows traditional methods like frying the rice and using a tomato-based puree, making it a very authentic Mexican rice experience.
Conclusion
You now have all the tools and knowledge to create a truly delicious and authentic Traditional Mexican Rice right in your own kitchen. This recipe is simple, straightforward, and guaranteed to become a family favorite. Say goodbye to bland, sticky rice and hello to vibrant, flavorful grains that perfectly complement any meal. We encourage you to try this recipe, share your creations, and even experiment with your own flavorful twists. Enjoy!
