Up your rice game! This easy, tasty Mexican Rice Recipe is amazing with Mexican or Tex-Mex meals and more.
Sometimes just plain rice is all you need to complete a meal, but sometimes you want something with just a little more oomph. Colorful, fragrant Mexican rice might just be the dish that you need. Also known as Spanish rice, you might recognize it as the side that often rounds out orders of enchiladas or mole at your favorite Mexican or Tex-Mex restaurant. But it’s so simple to make at home that I turn to it for meals beyond Mexican, too. It could even be the star of your meal—just add beans and your favorite eggs (or both!) for one of the tastiest and simplest meals out there!
What makes Mexican rice so flavorful? Tomato, onion, garlic, and spices are combined with bouillon and peas for a recipe that’s straightforward but amazingly comforting. The rice takes on an orange-red color that’s very attractive on the plate, especially if the rest of your meal lacks color. This version adds green peas for garnish, and you could also add chopped parsley or cilantro if you like for even more color and flavor.
The best part? The method is so simple I barely need a recipe anymore. And that’s great news, since customizing to your own tastes is one of the best and easiest aspects of rice dishes. Read on for all you need to know.
Is This Mexican Rice Recipe Healthy?
Although white rice isn’t the healthiest grain out there, this side dish is a good source of carbohydrates and is fairly low in fat. The recipe includes a small amount of green peas, and if you’d like a bit more fiber and protein, you could definitely increase the amount included. Want a vegetarian or vegan version? Simply replace the chicken bouillon with a plant-based bouillon, or just use salt to taste. And if vegetable oil isn’t your favorite fat, you can replace it with olive oil, avocado oil, or even butter or ghee.
Which Rice Should I Use For Mexican Rice?
Rice is not indigenous to Mexico but was brought there by the Spanish in the 16th century. Although Mexico does grow some of its own rice, most is imported from the United States in the form of long-grain rice, the standard choice for this dish. Long-grain rice contains less starch than shorter-grain varieties, which means it cooks up lighter and fluffier with more distinct grains. Carolina rice is a good choice, as are basmati rice and jasmine rice. That said, you’re welcome to use whatever rice you prefer, although the texture may be different if you use other varieties. Whole-grain varieties like brown rice, black rice, or red rice can be used for Mexican rice, but you’ll need to adjust the cooking times and amount of liquid used.
How Do I Store Leftovers?
Cool leftover rice completely and refrigerate it in an airtight container for up to 4 days. To reheat, place it in a microwave-safe bowl, sprinkle a little water on it, cover it with a damp paper towel, and microwave it in 1-minute increments until very hot. You can gently fold it between increments for even heating, but avoid stirring it vigorously, or it will become gummy. You can also freeze the rice for 2 to 3 months in a freezer-safe bag or container. Thaw it in the fridge before microwaving it.
Serving Suggestions
This is my go-to side for virtually any Mexican dish. Try it with beefy Quick And Healthy Taco Salad, Green Chicken Enchiladas, or Tex-Mex Carne Picada. Or make it the main dish by topping it with diced avocado and a fried egg and drizzling it with a squeeze of lime or homemade Pico De Gallo. The rice also goes great with almost any grilled protein, be it this Juicy Grilled Chicken Breast, Grilled Pork Tenderloin, Grilled London Broil, or this tasty Cajun Grilled Cod.
Ingredients
- 1/2 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato sauce
- 1 cup warm water
- 1 teaspoon chicken bouillon powder
- Pinch of chili powder
- Pinch of cumin
- 1/4 cup frozen peas
Instructions
- Rinse the rice in a fine-mesh strainer under running water until the water runs clear. Drain well.
- Heat the vegetable oil in a medium skillet over medium-high heat, then add the rice. Cook the rice, stirring frequently, until the rice is golden brown, about 5 minutes.
- Reduce the heat to low, then add the onion and garlic. Pour in the tomato sauce, and water. Season with bouillon, chili powder, and cumin then turn the heat back to medium-high.
- Bring the mixture to a boil, then cover with a lid. Reduce the heat and simmer for 20 minutes until the water is completely absorbed.
- Turn off the heat, add the frozen peas, cover and allow to rest for 5 minutes. Fluff with a fork. Enjoy your homemade Mexican rice!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment