easy mexican rice

You can learn how to make Spanish Rice (aka Mexican Rice) from scratch with this quick and easy recipe for tender and delicious rice, better than the restaurant.

Authentic Mexican Rice from Scratch

Diced Tomatoes (canned)

Chicken Broth

Sea Salt

Cumin

Olive Oil

Onion

Long Grain White Rice (uncooked)

Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken broth until the total liquid measures 2 cups. Add the diced tomatoes to the chicken broth mixture. Add salt and cumin. Stir then set aside.

Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.

Heat olive oil over medium heat. Cut off the top 1/8 to 1/4 of an onion at the stem side. Place cut side of onion in heated oil and push it around, allowing the onion to infuse with the oil, about 3 or 4 minutes. Remove onion and set aside to be used for garnish.

Add rice to skillet (you&#039;ll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Saute in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes.

Add tomato mixture, stir. Again, it&#039;s going to splitter and splatter so be careful. Bring to a boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don&#039;t open or stir during the 20 minutes.

If there is liquid remaining, cover and cook on low another 5 minutes.

This easy Mexican rice recipe is SO simple you&#039;ll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!

Easy Mexican Rice

vegetable or canola oil

white rice

chicken stock

tomato sauce

chili powder

garlic salt

cumin

Cook.

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.

Boil.

Add the rest of the ingredients and bring to a rapid boil over high heat. 

Simmer.

Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes.  Remove cover and let stand 2-3 minutes before fluffing with a fork.

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This easy Mexican Rice recipe is SO simple you’ll want to make it for all of your Mexican and Tex-Mex dishes!  You can serve this perfect fluffy Mexican Rice (or Spanish Rice) as a side dish for all your Mexican meals!

Easy Mexican Rice uses simple ingredients like canned chicken broth, prepared salsa, and there is no chopping needed! Fluffy, flavorful Mexican rice that is so easy to make in one pot.

(14.75 oz) low-sodium chicken broth

long grain white rice ((uncooked, dry))

salsa

butter ((I use salted))

In a saucepan, over medium-high heat, combine all ingredients and bring to a boil. Stir occasionally to help the butter melt.

Once boiling, cover with lid, and reduce heat to low. Let cook for 25 minutes. * It&#039;s important to not open the lid for any reason during the cook time and the resting time.

Remove from heat and let rice stand, with lid on, for 10 minutes. Fluff with a fork and serve.

Bursting with fabulous flavor, this Easy Mexican Rice is the perfect side to any Mexican entree and is loved by young and old alike!

Dulce's Delicious, Easy Mexican Rice

basmati rice

chicken broth

10-12 medium cherry tomatoes (or one medium tomato)

¼ medium white onion (peeled)

garlic (peeled)

salt

¼ teaspoon ground pepper

Place the rice in a fine-mesh strainer and rinse under cold water for 1 minute, rubbing the rice with your fingers while the water runs. If you don’t have a fine-mesh strainer, you can put the rice in a large bowl and rinse 3-4 times, again rubbing the rice with your fingers until the water is clear. Drain the rice well and set aside. (If you don’t have a fine-mesh strainer, drain off as much water as you can then tip the bowl slightly on it’s side and place a folded paper towel in the bowl to absorb any excess water.)

Place the chicken broth, tomato (or cherry tomatoes), onion, garlic, salt and pepper into the container of a blender or food processor. Blend on high speed until nice and smooth 20-60 seconds, depending on the strength of your blender or processor. Set aside.

In a medium-large pot, heat the oil over medium-low heat. Add the well-drained rice and cook, stirring occasionally until the rice turns a light golden color.

Stand back a bit and add the blender mixture to the pot (it will sputter as you pour it in). Bring the mixture to a low boil and cook, stirring occasionally until most of the liquid has been absorbed, 4-6 minutes (if you tip the pot to the side it will look like a thick sauce).

Add the additional ¾ of chicken broth and stir. Increase the heat and cook until the rice is bubbling all around the edges. Cover tightly, turn the heat to the lowest setting and cook for 10 minutes. Remove the pot from the heat and allow it to sit, covered for at least 10 minutes (and up to 20). Fluff with a fork and serve.

This rice can be made in the morning (or even a day or two in advance) and stored in the refrigerator. Rewarm at 50% power for 2-4 minutes in the microwave. If you prefer to warm it on the stovetop, use a medium size pot and add 1-2 tablespoons of water. Stir well and rewarm over very low heat until reaching the desired temp.

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Authentic Mexican Rice from Scratch

Easy Mexican Rice

Easy Mexican Rice

Dulce's Delicious, Easy Mexican Ric...

Top 4 easy mexican rice recipes from across the web

The most viewed easy mexican rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Mexican Rice from Scratch

Easy Mexican Rice

Easy Mexican Rice

Dulce's Delicious, Easy Mexican Ric...

The most viewed easy mexican rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine