Mexican Rice
<Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!
This Mexican rice has been our go-to side dish again and again in our house. It’s been tested, perfected, and made at least a hundred times since 2014 when this recipe was first posted. HUNDREDS, I tell you.
WHY I LOVE THIS RECIPE
- One pot meal. A true one pot meal, the rice soaks up all the flavors of the tomato-infused broth with cumin and chili powder for that extra kick of flavor. Not to mention, one pot means less dishes, less clean up!
- Clean out the fridge meal. This is a great recipe to throw in any lingering veggies that need to be used up ASAP.
- Pairs well with many dishes. Mexican rice can be served alongside so many dishes, pairing well with chicken, seafood, carne asada, enchiladas, tacos and burritos to name a few.
- Freezer-friendly. This recipe is very freezer-friendly and can be kept for 3 months, making it great for meal prep.
You can serve as is or alongside some tacos or enchiladas. Personally, I love it as a main dish, digging my way in with my favorite tortilla chips.
TIPS AND TRICKS FOR SUCCESS
- Rinse the rice prior to using. Using a fine mesh strainer, rinse the rice under cold water to remove any excess starch.
- Toast the rice. Toasting the rice beforehand will add a nutty richness to the rice. Watch out for burnt grains.
- Make it vegetarian. Vegetable broth can be used for the chicken broth.
- Gently fluff. Fluff the rice using a fork to gently separate the grains without breaking them, never stirring. Stirring will lead to mushy rice.
WHAT TO SERVE WITH MEXICAN RICE
- Green Chicken Enchiladas
- Mexican Street Tacos
- Cilantro Lime Chicken Thighs
- Sheet Pan Shrimp Fajitas
- Carne Asada
- Instant Pot Pork Carnitas
TOOLS FOR THIS RECIPE
Large cast iron skillet
MEXICAN RICE: FREQUENTLY ASKED QUESTIONS
Tomato sauce, in the US, is tomato puree typically cooked down for a thick, smooth consistency with a relatively sweet flavor. Passata is simply uncooked tomato purée. You can use passata in place of tomato sauce, but it is not a completely equal substitute.
You can substitute vegetable broth for the chicken broth.
You can omit the cilantro altogether or substitute parsley.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop or microwave, adding a splash of broth or water as needed.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
1. Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. Stir in rice until toasted, about 2 minutes.
3. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes.
4. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
5. Stir in tomatoes until heated through, about 1-2 minutes.
6. Serve immediately, garnished with cilantro, if desired.
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Angela
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