Mexican Rice
This is our own go-to recipe for perfect, fluffy Mexican rice every time. We have often wondered why we have to mix restaurant Mexican rice with refried beans to make it more palatable.
This rice is our own creation. It is certainly not bona fide Mexican rice, but we like it much better. We think you will also!
Variations
Vegetable Mexican Rice
Sauté peas, diced carrots, corn, chopped bell peppers and diced onions adding to the the rice and broth.
Cilantro Lime Rice
Stir in chopped fresh cilantro, lime juice and lime zest after cooking for a fresh flavor.
Chipotle Mexican Rice
Blend the peppers from chipotle peppers in adobo sauce into the tomato sauce for a smoky kick.
Cheesy Mexican Rice
Stir in shredded Cheddar or Monterey Jack cheese just before serving for a creamy texture.
Spicy Mexican Rice
Sauté chopped jalapeños or serrano peppers and cayenne pepper with onions for added heat.
Coconut Mexican Rice
Use coconut milk instead of broth for a creamy, slightly sweet version.
Mexican Rice with Black Beans
Add canned or cooked black beans during the last few minutes of cooking for added protein.
Mushroom Mexican Rice
Add sautéed cremini, shiitake or button mushrooms after the rice is cooked for an earthy flavor.
Tomato Basil Rice
Stir in diced fresh tomatoes and fresh basil at the end for a Mediterranean twist.
Saffron Mexican Rice
Soak saffron threads in warm broth and use it to cook the rice for a rich flavor and color.
Lentil Mexican Rice
Stir in cooked lentils for added protein and texture.
Mexican Rice
This is our own go-to recipe for perfect, fluffy Mexican rice every time.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
- 1 cup basmati rice
- 1/2 cup diced yellow onion
- 3 tablespoons avocado oil or vegetable oil
- 2 cups water
- 1 small can tomato sauce
- 1 tablespoon minced garlic
- 1 heaping teaspoon Knorr Pollo de Caldo
Instructions
- Heat oil in a cast iron skillet, then brown rice and onion in the oil.
- Add the remaining ingredients, and bring to a boil.
- Cover the skillet, reduce heat to low and simmer for 20 minutes.
- Turn off the heat. Uncover the skillet, and stir the rice.
- Cover the skillet and let rest for 10 more minutes off the heat.
Notes
We use Texmati Basmati Rice. It’s the perfect long-grain rice for this dish.
We sometimes use about 1/4 cup dried minced onion and about 2 tablespoons dried minced garlic in place of the chopped onions and minced garlic. Add them after the water, tomato sauce and caldo de pollo are added. Do not brown dried minced onion with the rice.
