Perfect Mexican Rice
This Mexican rice recipe (sometimes called Spanish rice) is fluffy, flavorful, and just like the rice at your favorite Mexican and Tex-Mex restaurants. My family loves it! We use the perfect blend of spices, fresh Anaheim peppers, and fresh tomatoes instead of canned to make this Mexican rice extra delicious. This is one of Adam’s favorites! This Mexican rice recipe only requires 15 minutes of hands-on time. Then, everything is hands-off while the rice cooks and absorbs all the delicious flavors. For more like this, see our cilantro lime rice (inspired by Chipotle). Key Ingredients Long-grain white rice: For the best Mexican rice, use long-grain white rice since it cooks up to be light and fluffy. I especially enjoy aromatic Basmati rice in this recipe, but plain long-grain white rice is fine. Before cooking the rice, rinse and drain it a few times to remove the starch around the grains. Rinsing rice guarantees it will be light and fluffy. Fresh onion, Anaheim pepper, garlic, and tomatoes: I love the fresh ingredients in this rice recipe since they keep the flavors fresh and bright. We do not use canned tomato or tomato paste for this rice. Mexican rice seasoning: Just like many of our favorite Mexican recipes, we use dried oregano, smoked paprika, chili powder, cumin, and salt. If you have it available, we also add tomato powder to this recipe (optional, but delicious). Our Mexican rice might be a little more spiced than what you are used to, but it’s so delicious this way. Chicken stock: Store-bought or homemade stock will do here. You can even swap for veggie broth to make this recipe vegetarian/vegan-friendly. Long-grain white rice: For the best Mexican rice, use long-grain white rice since it cooks up to be light and fluffy. I especially enjoy aromatic Basmati rice in this recipe, but plain long-grain white rice is fine. Before cooking the rice, rinse and drain it a few times to remove the starch around the grains. Rinsing rice guarantees it will be light and fluffy. Fresh onion, Anaheim pepper, garlic, and tomatoes: I love the fresh ingredients in this rice recipe since they keep the flavors fresh and bright. We do not use canned tomato or tomato paste for this rice. Mexican rice seasoning: Just like many of our favorite Mexican recipes, we use dried oregano, smoked paprika, chili powder, cumin, and salt. If you have it available, we also add tomato powder to this recipe (optional, but delicious). Our Mexican rice might be a little more spiced than what you are used to, but it’s so delicious this way. Chicken stock: Store-bought or homemade stock will do here. You can even swap for veggie broth to make this recipe vegetarian/vegan-friendly. Find the full recipe with measurements below. Tips for Making the Best Mexican Rice Tip 1: Use a heavy bottomed pan. I use my heavy-bottomed medium saucepan (see video below), a Dutch oven, or a cast iron pan with a lid when making Spanish rice. The heavier the pan, the better the rice cooks. We’ll cook chopped onion, Anaheim peppers, and garlic until soft, which takes about 5 minutes. Tip 2: Toast your rice. For the best taste and texture, toss your rice into the pot and toast it for another 5 minutes. We are looking for it to begin to turn light brown in places. We do the same when making cilantro lime rice. Tip 3: Toast your spices. Stir in all the spices and allow them to toast for a minute to bring out all their flavors. And finally, stir in chopped fresh tomatoes and stock. Tip 4: Leave the lid on. Cover the pot with a lid when the liquid comes to a boil, and turn the heat down to low. Cook for 14 minutes, then set the pot aside, still covered, for 10 more minutes. Tip 5: Fluff rice with a fork. Before serving, fluff the rice with a fork and top with fresh cilantro and sliced green onion. I also love serving with a few lime wedges. All optional, but nice touches. What to Serve with Mexican Rice Serve Mexican rice with beans, like these homemade refried beans or creamy cooked black beans. This rice dish goes well with just about anything but is especially good served next to Mexican and Tex-Mex dishes like fajitas, chicken enchiladas, shrimp tacos, pork tacos, and carnitas. It’s also great for rolling up in burritos. Perfect Mexican Rice PREP 5 mins COOK 30 mins TOTAL 35 mins PREP 5 mins COOK 30 mins TOTAL 35 mins This Mexican rice recipe (sometimes called Spanish rice) is fluffy, flavorful, and just like the rice at your favorite Mexican and Tex-Mex restaurants. For the most fluffy rice, use long-grain white rice like Basmati and thoroughly rinse it to remove starch before cooking. Makes 8 to 10 servings Watch Us Make the Recipe You Will Need 2 cups (380g) long-grain rice, like Basmati, rinsed and drained several times 2 ½ tablespoons avocado oil 1 large onion, finely chopped, 1 ½ cups 2 Anaheim peppers, seeds and stem removed then finely chopped, 2/3 cup 6 cloves garlic, minced 2 cups (415g) finely chopped tomatoes, 3 to 4 medium 1 ½ teaspoons dried oregano 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 3 teaspoons tomato powder, optional 1 ½ teaspoons fine sea salt 2 ½ cups (590ml) chicken stock, try homemade Cilantro, sliced green onion, and lime for serving Directions 1Heat the oil in a Dutch oven or heavy-bottomed medium saucepan over medium heat. 2Add the onions, peppers, and garlic. Cook, stirring occasionally, until the onions look translucent, 4 to 5 minutes. 3Stir in the rinsed and drained rice and toast, moving the rice around the pan for about 5 minutes. You are looking for the rice to begin to turn light brown in places. 4Stir in the oregano, smoked paprika, chili powder, cumin, tomato powder, and salt, and cook for 1 minute. 5Pour in the tomatoes, all of the tomato juices, and the stock. Stir well, and then bring to a boil. 6When boiling, cover and cook on low for 14 minutes. 7Slide the pan off of the heat, but keep the lid on. Rest for 10 more minutes. 8Use a fork to fluff the rice and serve with optional cilantro, green onion, and lime. 1Heat the oil in a Dutch oven or heavy-bottomed medium saucepan over medium heat. 2Add the onions, peppers, and garlic. Cook, stirring occasionally, until the onions look translucent, 4 to 5 minutes. 3Stir in the rinsed and drained rice and toast, moving the rice around the pan for about 5 minutes. You are looking for the rice to begin to turn light brown in places. 4Stir in the oregano, smoked paprika, chili powder, cumin, tomato powder, and salt, and cook for 1 minute. 5Pour in the tomatoes, all of the tomato juices, and the stock. Stir well, and then bring to a boil. 6When boiling, cover and cook on low for 14 minutes. 7Slide the pan off of the heat, but keep the lid on. Rest for 10 more minutes. 8Use a fork to fluff the rice and serve with optional cilantro, green onion, and lime. Adam and Joanne's Tips Tomato powder: Add 1 tablespoon of tomato powder to the pot when adding the other spices. Tomato powder adds a richer tomato flavor and color. Find it online or in Mexican supermarkets. Vegetarian/Vegan: Substitute the chicken stock for vegetable broth. Storing: Keep rice in an airtight container in the fridge for 3 to 4 days. Or freeze for up to 3 months. The nutrition facts provided below are estimates. Tomato powder: Add 1 tablespoon of tomato powder to the pot when adding the other spices. Tomato powder adds a richer tomato flavor and color. Find it online or in Mexican supermarkets. Vegetarian/Vegan: Substitute the chicken stock for vegetable broth. Storing: Keep rice in an airtight container in the fridge for 3 to 4 days. Or freeze for up to 3 months. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/2 cup (1 of 10 servings) / Calories 209 / Total Fat 4.7g / Saturated Fat 0.7g / Cholesterol 1.8mg / Sodium 444.3mg / Carbohydrate 36.3g / Dietary Fiber 1.7g / Total Sugars 3.2g / Protein 5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us