Mexican Rice

When it comes to Mexican meals, Mexican rice, also known as “arroz rojo” or “arroz a la Mexicana,” is an essential side dish that complements everything from tacos to grilled meats. Infused with tomatoes, onions, garlic, and a hint of cumin, this vibrant, flavorful rice is a staple in Mexican households and restaurants alike.

The History of Mexican Rice

Mexican rice has its origins in Spanish rice, a dish introduced by Spanish colonizers that was adapted to include local Mexican ingredients. The use of tomatoes and spices gives it a distinct flavor and color that sets it apart from other rice dishes, making it a beloved part of Mexican cuisine for generations.

Ingredients and Preparation

• Long-grain white rice – The preferred variety for a fluffy texture.
• Roma tomatoes – Provides rich color and flavor.
• Onion and garlic – For depth and aromatic base.
• Chicken broth or water – Adds savory flavor to the rice.
• Oil or lard – For toasting the rice to a light golden color.
• Spices – jalapeños or serranos for some heat.

The preparation starts by toasting the rice in oil until it becomes lightly golden. The onions are then sautéed. Blend the garlic and tomatoes and add them to the rice. The rice is simmered in the tomato mixture along with broth until the grains are tender and flavorful.

Serving Suggestions

Mexican rice is typically served alongside enchiladas, carne asada, beans, or grilled vegetables. Its mild, savory flavor and vibrant color make it a perfect pairing for spicier main dishes, balancing out bolder flavors while adding a comforting, satisfying element to the meal.

Why Mexican Rice?

Whether you’re hosting a fiesta or preparing a weeknight dinner, Mexican rice is a versatile and easy-to-make dish that adds warmth and depth to any meal. Simple, flavorful, and endlessly adaptable, it’s a recipe every home cook should master. Give it a try and let the aromas of toasted rice and tomatoes fill your kitchen with the comforting scent of Mexico.

Mexican Rice

5 from 1 vote

Recipe by Zachary Rodriguez Course: SidesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 tbsp 3 vegetable oil

• 1/2 1/2 white onion, diced

• 1 cup 1 long grain white rice

• 2 2 Roma tomatoes

• 1 1 jalapeño

• 1 1 garlic clove

• 1 tbsp 1 Knorr chicken bouillon

• 2 cups 2 water, divided

• 3 3 sprigs of cilantro

• 1/2 tsp 1/2 salt, plus more if needed

Directions

• Add the oil to a large pan over medium heat. Once hot, add the onion and sauté until softened, about 3 minutes. Add the rice, continuously moving it around in the pan until it becomes golden brown, about 5 minutes.
• Add the tomatoes, jalapeño, garlic, chicken bouillon, and 1 cup (240 ml) of the water to a blender and blend until smooth. Pour into the pan with the rice and mix.
• Wash out the blender with the additional cup (240 ml) of water and pour it into the pan. Bring the pan to a boil and add in the cilantro. Stir in the salt and taste to see if more is needed. Reduce the heat to low, cover and cook for 20 minutes. Remove the lid and fluff the rice with a fork. There will be a layer of tomato sauce on top—just fluff and mix it into the rice.