Authentic Mexican Rice Recipe
This authentic Mexican rice recipe is fluffy, flavorful, and tastes just like the rice served at your favorite Mexican restaurant. Toasted long-grain rice is simmered in tomato sauce, garlic, onion, chicken broth, and classic Mexican seasonings for the perfect side dish to tacos, enchiladas, burritos, fajitas, and more.
- Prep Time: 10 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 40 minutes
- Yield: 8 SERVINGS 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: MEXICAN INSPIRED
Ingredients
Scale
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 small white onion, finely diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 3 cups chicken broth
- 1 tablespoon Knorr Caldo de Tomate (tomato bouillon)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ½ cup frozen peas
- ½ cup diced carrots
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Drain thoroughly and let it dry for a few minutes.
- Heat the vegetable oil in a large skillet or white enamel Dutch oven over medium heat.
- Add the rice and cook, stirring frequently, for 8–10 minutes until the grains become lightly golden and toasted.
- Stir in the diced onion and cook for 2–3 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce, chicken broth, tomato bouillon, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Stir in the peas and carrots.
- Bring the mixture to a boil.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid while it cooks.
- Remove from the heat and let the rice rest, covered, for 10 minutes.
- Fluff gently with a fork and stir in the fresh cilantro.
- Serve warm with lime wedges alongside tacos, enchiladas, burritos, fajitas, grilled meats, or your favorite Mexican dishes.
Notes
- Use vegetable broth for a vegetarian version.
- Blend fresh tomatoes, onion, garlic, and broth instead of tomato sauce for a more traditional Arroz Rojo.
- Add diced jalapeños or serranos for extra heat.
- Stir in roasted corn or diced poblano peppers.
- Finish with Cotija cheese and extra cilantro.
- A squeeze of fresh lime brightens the flavor just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight and reheat with a splash of broth or water.
Reheating
Warm gently on the stovetop or microwave with 1–2 tablespoons of chicken broth or water to restore moisture.
Find it online: https://www.firsthomelovelife.com/authentic-mexican-rice-recipe/