Mexican Rice
The ultimate comfort food, Mexican Rice is a vibrant, flavorful dish that's perfect for any occasion. With a perfect balance of spices and freshness, it's an easy weeknight dinner that will satisfy your cravings. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 cups long grain white rice
- 128 oz whole peeled tomatoes
- 1 medium yellow onion peeled and roughly chopped
- 1 large jalapeño seeds removed and chopped
- 2 cups vegetable broth can use chicken broth
- 4 cloves garlic minced
- 1.5 teaspoons kosher salt
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.125 teaspoon cayenne pepper
- 2 tablespoons vegetable oil canola oil, or olive oil
- 2 tablespoons fresh lime juice
- 0.25 cup chopped cilantro
- 1 large tomato seeds removed and diced
Instructions
- Start by rinsing the rice in a fine mesh strainer. This step is crucial as it removes excess starch, ensuring your Mexican Rice turns out fluffy. Once rinsed, spread the rice on a sheet pan lined with paper towels. Pat it dry with additional paper towels to reduce moisture. Let it sit while you prepare the sauce.
- Next, in a blender or food processor, blend the whole peeled tomatoes, onion, and jalapeño until smooth. Measure out 2 cups of this mixture for the sauce and set the remainder aside for future use. Freezing leftover sauce is a great idea—it makes for a quick meal anytime!
- In a large skillet, pour in the reserved 2 cups of tomato sauce along with vegetable broth, garlic, salt, cumin, chili powder, and cayenne pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 15 minutes. This creates a rich sauce that the rice will absorb.
- While the sauce is simmering, heat vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the rice and toast it, stirring constantly for about 10 minutes. You'll know it’s done when the rice is golden brown and fragrant.
- After toasting, pour the prepared tomato sauce over the rice in the skillet. Stir to combine everything, ensuring the rice is well-coated. Bring it to a boil again, then cover the skillet and reduce the heat to low. Allow it to cook undisturbed for about 20 minutes. This step is vital as it allows the rice to absorb all that delicious sauce.
- When the cooking time is up, let the rice sit covered for a further 5 minutes. This resting period helps the rice finish cooking perfectly. Afterward, add lime juice and fluff the rice with a fork.
- Finally, stir in cilantro and diced tomato for that fresh touch. Serve warm, and enjoy the fruits of your labor!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze Mexican Rice in portions for a quick meal later. Just thaw overnight in the fridge before reheating.
- Pairing: This dish pairs wonderfully with grilled vegetables, chicken, or as a filling for burritos. You can also serve it alongside beans and fresh salsa.
- Vegetarian options: For a vegetarian twist, swap the chicken broth with vegetable broth, and it remains delicious.
- Extra garnish: Top your Mexican Rice with avocado slices or crumbled cheese for added richness and texture.