Mexican Rice

Making rice can be tricky, so anything beyond even basic white can be daunting. This Mexican 🇲🇽 Rice recipe is foolproof and perfect to accompany all your favorite staple Mexican dishes from tacos and burritos to enchiladas and birria. I paired it with Better than Chipotle Chicken for a hearty, protein-packed bowl. It’s special enough to even enjoy on its own or with a dollop of fresh guac when you’re in for something tasty yet uncomplicated.

It’s pretty straightforward. Toasted white rice, onions, the right blend of spices, and homemade tomato puree give this Mexican rice that restaurant quality and taste. Getting the texture just right so it’s not mushy or too dry/burned is the most important part, but this recipe makes it easy. In a mere 20 minutes, you can have a steamy pot of zesty rice to satisfy your Mexican dine-in craving without leaving the house.

INGREDIENTS

1 ½ cups long-grain white rice 🌾
1 tablespoon avocado oil
1 onion, chopped
3 roma tomatoes
5 cloves garlic 🧄
1 tablespoon tomato paste
2-3 cups water
½ teaspoon sazon or homemade
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon dried Mexican oregano 🌿

INSTRUCTIONS

To a blender, add the half of the onions, roma tomatoes, garlic, tomato paste, water, and seasonings. Blend until a smooth sauce forms. You should have 3 cups of sauce. Add more water, if needed. Set aside.
In a large pan over medium heat, heat the oil then add in the rice and begin toasting it until it’s golden brown, about 5 minutes.
Stir in the other half the chopped onions and cook until they are soft and pale, about 5 minutes.
Add the blended tomato sauce to the rice and mix well. Adjust seasonings to taste, bring it to a simmer, then cover and lower heat to cook for 15-20 minutes until the liquid is fully absorbed and rice is tender.
Gently fluff with a fork and serve with chipotle chicken, birria, or any other favorite Mexican main course and a dollop of homemade guac.

Mexican Rice

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