Mexican red rice recipe is prepared almost every day in some Mexican homes. When I was young, something that I would frequently hear from my mom and my aunts was that "I had to learn how to cook". They would say, “Es bueno que aprendas a cocinar, para que si algún dia te quieres casar, al menos le puedas cocinar un buen arroz a tu marido”. (You better start learning how to cook if you ever want to get marry someday, so you can at least be able to cook a good rice for your husband).
I still wonder if that happens to every woman, or it’s just something that runs in my family. Anyway, I did learn to cook rice, and also got married. My husband always gives me praises for my cooking, so I hope I had fulfilled my mother’s wishes!
Mexican Rice Recipe
This rice is such a favorite dish in my house that sometimes it is the main dish, accompanied with beans, avocado or topped with a fried egg as it is served in some restaurants in México.
Like in most recipes, there are several variations to this recipe. Some cooks will use lard or margarine instead of oil, others will add Chicken bullion dissolved in water as a substitute for both. This last ingredient is very common in Mexican kitchens where it is also used to enhance the flavor of other meals.To cook this rice, make sure to use a heavy pot at least 4 in. deep and 9 in. wide.
How to make Mexican Rice Recipe
INSTRUCTIONS:
- Place the rice in a large heat-proof bowl and pour in hot water to cover.
- Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time.
- Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate golden brown.
- Remove the excess oil using a spoon.
- Pour the tomatoes, garlic, and onion into a food processor, process until smooth.
- Add the tomato mixture to the rice and stir over medium-high heat.
- Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan.
- Stir in the broth and optional vegetables and salt to taste. Cover the pan and cook over medium heat.
- Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Using a fork, lightly fluff up the rice and serve.
My son loves to eat his rice with a sliced banana and I like it with avocado.Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!
More recipe:
Mexican Style Rice
Ingredients
- 1 cups white rice medium size grain.
- 2 tablespoons of vegetable oil
- 2 cups chicken broth or water
- 1 medium size tomatoes (about ¾ cup chopped)
- 2 Tablespoons white onion chopped
- 1 garlic clove chopped
- Salt to taste
- The following items are optional:
- 1 small carrot finely chopped
- ½ cup peas
- 1 spring of cilantro
- 1 serrano pepper Optional
Instructions
- Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes.
- Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time. For this rice, I used ½ cup of peas. This is a personal choice, you can also add carrots if you like.
- Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate light golden brown. This step will take about 6 to 8 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.
- Carefully tip the pan and remove the excess oil using a spoon.
- Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.
- Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.
- Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.
- Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro) and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.
- Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.
Georgia
I loved reading your background to making rice lol. I heard the same thing growing up and I think it runs in old school Hispanic familias haha. This younger Hispanic generation is spoiled I think.
Anyways, I make my rice the same way, it is a great recipe that never fails. This is my daughters favorite rice. She asks for it frequently.
Mayra
Every recipe I’ve tried from your website is a winner! My family absolutely loved the rice, it was so tasty!
Richard
I followed your recipe to the letter. Except no veggies. Two times now it stills wants to stick or scorch. One non-stick pan and one cast iron skillet. What am i doing wrong???
Mely Martínez
You have to reduce the heat after you bring it to a boil, it is cooked to a very low heat.
Lyn Curry
Excellent recipe. Our family simply loves Mexican food but I’ve never quite gotten the rice perfect until this recipe. I followed the recipe exactly and it was great. I doubled it and had some to freeze.