How to Make Mexican Rice That’ll Steal the Show

If you’ve ever had Mexican rice at your favorite taqueria and thought, “I wish I could make this at home,” you’re in luck. This dish, also known as *arroz rojo* or *arroz Mexicano*, is a cornerstone of Mexican cuisine. It’s flavorful, versatile, and surprisingly easy to whip up. Whether you’re pairing it with tacos, enchiladas, or just eating it straight out of the pan (no judgment here), this recipe is a game-changer. Let’s get started!

What You’ll Need to Make Mexican Rice

Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need:

• 1 cup long-grain white rice (basmati or jasmine works too, but long-grain is traditional)
• 2 tablespoons vegetable oil (or any neutral oil you have on hand)
• 1 onion, finely chopped (yellow or white works best)
• 2 cloves garlic, minced (because what’s Mexican rice without garlic?)
• 1 1/2 cups chicken broth (vegetable broth works if you’re keeping it vegetarian)
• 1 cup tomato sauce (or blend a couple of fresh tomatoes if you’re feeling fancy)
• 1 teaspoon cumin (this is where the magic happens)
• 1 teaspoon salt (adjust to taste)
• 1/2 cup peas (optional, but they add a nice pop of color and sweetness)
• 1/2 cup carrots, chopped (optional, but they bring a little crunch)

Step-by-Step Instructions for Perfect Mexican Rice

Step 1: Prep Like a Pro

First things first, gather all your ingredients. Trust me, there’s nothing worse than realizing halfway through that you’re out of cumin. Rinse the rice under cold water until the water runs clear—this removes excess starch and keeps the rice from getting gummy. Chop your onion and mince the garlic while you’re at it. Prep work might not be glamorous, but it makes the cooking process so much smoother.

Step 2: Toast the Rice

Heat the vegetable oil in a large skillet over medium heat. Add the rice and stir it constantly for about 5-7 minutes. You’re looking for a light golden brown color here—think toasted, not burnt. This step is crucial because it gives the rice a nutty flavor and helps it hold its shape during cooking. Pro tip: Don’t walk away from the stove during this step. Rice can go from golden to burnt in a flash.

Step 3: Add the Aromatics

Once the rice is toasted, toss in the chopped onion and minced garlic. Cook for another 2-3 minutes until the onion turns translucent and the garlic smells amazing. If your kitchen doesn’t smell like heaven at this point, you’re doing it wrong.

Step 4: Bring on the Flavor

Now it’s time to add the liquids. Pour in the chicken broth and tomato sauce, then sprinkle in the cumin and salt. If you’re using peas and carrots, mix them in now. Give everything a good stir to make sure the rice is evenly coated. This is where the dish starts to come together—you’ll see the rice turning a beautiful reddish hue thanks to the tomato sauce.

Step 5: Simmer and Let It Work Its Magic

Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer undisturbed for about 20 minutes. This is the hardest part—no peeking! The steam trapped inside the skillet is what cooks the rice to perfection. After 20 minutes, check to see if the liquid is absorbed and the rice is tender. If it’s not quite done, give it another 5 minutes.

Step 6: Fluff and Serve

Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This final resting period allows the rice to steam and become extra fluffy. Then, grab a fork and fluff it up before serving. And yes, you can sneak a bite—you’ve earned it.

What to Serve with Mexican Rice

This rice is so good, it could probably stand on its own, but it’s even better as part of a meal. Here are some ideas to get you started:

• Grilled chicken or beef: The smoky flavors pair beautifully with the rice.
• Fajitas: Add a scoop of rice to your fajita spread for a complete meal.
• Enchiladas: Serve it on the side or stuff it inside for a double dose of deliciousness.
• Fish tacos: The rice adds a hearty element to lighter dishes like fish tacos.

Feeling adventurous? Turn this side dish into a main course by adding black beans, shredded chicken, or even sautéed shrimp. The possibilities are endless!

Why This Recipe Works

What makes this Mexican rice recipe stand out? It’s all about the technique. Toasting the rice before cooking it in liquid gives it a deeper, more complex flavor. The combination of tomato sauce, cumin, and garlic creates a rich, savory base that’s hard to resist. And the optional peas and carrots? They add a touch of sweetness and texture that takes this dish to the next level.

So, the next time you’re craving Mexican food, skip the takeout and make this rice instead. It’s easy, affordable, and tastes like it came straight from your favorite restaurant. Plus, you get the satisfaction of saying, “I made this!” Happy cooking!