Enjoy the authentic flavors of Mexican cuisine with this Red Mexican Rice recipe. While it's a staple dish, not everyone masters it, even in Mexico. But with this recipe, you'll perfect this delicious rice, ideal as a side or a base for a flavorful rice bowl. Fresh tomatoes, cilantro, and a hint of lime make it both a health-conscious and budget-friendly choice.
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
I love making this rice recipe and serve it as a side dish when eating this Baked Mexican Meatballs with Sauce . This recipe also pairs perfectly well with Achiote chicken. My mouth is watering as I write this down 🙂
Jump to:
Why I Love this Recipe
- Easy to Prepare: The step-by-step instructions make it accessible for cooks of all skill levels, ensuring great results every time.
- Versatile: Whether served as a side dish or used as a base for a rice bowl, it complements a variety of meals and ingredients.
- Budget-Friendly: Using simple, affordable ingredients, this recipe offers a cost-effective way to enjoy a delicious and satisfying dish.
Recipe Ingredients
You'll need the following ingredients to make this rice:
Ingredients Notes:
- Tomatoes: Make sure to use ripe tomatoes for better taste. You can also substitute with canned tomatoes.
- Chicken broth: While it's best to use homemade chicken broth, you can also use store-bought low sodium chicken broth. For a vegan option, substitute with vegetable broth.
How to make this Red Mexican Rice Recipe. Step by Step.
While the below include pictures and brief instructions, please refer to the Recipe Card for more detailed step by step instructions.
Step 1. Start by soaking the rice in warm water for 10 minutes.
Step 2. Place rice in a fine mesh strainer and rinse under cold running water for 1 minute until the water runs clear.
Step 3. Place strainer on top of a bowl and let rest for 5 minutes to remove any excess water.
Step 4. In a blender, puree the tomatoes, onion, and garlic until smooth.
Step 5. In a heavy-bottomed saucepan or pot or in a Dutch oven, heat the canola oil and butter over medium-high heat.
Step 6. Once the butter is melted, add in the rice and fry, stirring frequently until rice is light golden and translucent.
Step 7. Lower heat to medium low. Add in pureed tomato, tomato paste and salt. Stir gently to combine. Cook for 4-5 minutes.
Step 8. Add in remaining chicken broth and corn. Stir gently to combine. Bring to a boil. Taste for salt.
Step 9. Cover with lid. Cook for approximately 15-20 minutes or until there’s no visible liquid and rice is cooked.
Step 10. Turn off the heat and remove the pan from heat. Keep lid on, and let it rest for 10 minutes.
Step 11. Gently stir the rice so any remaining sauce that accumulated at the top is mixed in with the rest of the rice.
Step 12. Serve, sprinkle a bit of chopped cilantro and some slices of chile jalapeño or serrano (optional) and squeeze in a bit of lime juice.
Recipe Tips
With the below tips, you should be on your way to preparing a perfect rice!
- Rinse the Rice Well: Thoroughly rinsing the rice before cooking removes excess starch, preventing the rice from becoming sticky and ensuring a fluffy texture.
- Control the Heat: Make sure to follow the heat temperature settings in the recipe to prevent burning or sticking.
- Let It Rest: After cooking, let the rice rest with the lid on for about 10 minutes. This step allows the rice to absorb any remaining moisture, enhancing its texture and flavor.
- Cook in right pan. Cook rice in a heavy bottomed saucepan or Dutch oven for best results. Thin, lightweight pans can cause hot spots and uneven heating, which often leads to scorching.
Storage and re-heating
- For storing: Let rice cool to room temperature. Transfer to airtight containers and refrigerate for up to 4-5 days. I do not recommend to freeze the rice because upon thawing, the rice turns mushy.
- For re-heating:
a) Microwave: add a tablespoon of water per cup of rice, cover, and heat for 1-2 minutes. Stir gently halfway through to ensure even heating.
b) Stovetop: in a pan set at medium heat, add in the rice and a tablespoon of water per cup of rice, stir gently occasionally, until warm.
Additions
- Vegetables. Add raw or frozen peas, or carrots for extra color and nutrients. If using, add them same time as the corn.
- Protein: Incorporate shredded chicken, ground beef, or black beans for a more filling dish. If using, add them on step 11. Make sure they are warm.
- Garnishes: Finish with avocado slices or sour cream.
Substitutions
- Rice: Substitute long grain white rice with basmati or jasmine rice for a slightly different flavor and texture.
- Butter: Use canola oil or any other vegetable oil instead of butter for a dairy-free alternative.
- Chicken Broth: Replace chicken broth with vegetable broth to make the dish vegetarian-friendly.
- Cilantro: If you're not a fan of cilantro, try parsley or green onions for a milder flavor.
FAQ- Your questions answered.
Yes, you can use brown rice instead of white rice. However, brown rice takes longer to cook and requires more liquid. Typically, brown rice takes about 40-45 minutes to cook compared to approximately 15-20 minutes for white rice. You may also need to increase the amount of broth or water to ensure the rice cooks properly.
Rinsing the rice before cooking is recommended because it removes excess starch, which can make the rice sticky or clump together and less fluffy. Rinsing also helps remove any residual dirt or debris from the rice grains.
Mexican rice uses tomatoes, onions, garlic, and chicken broth. It has a red-orange color and is served as a side dish in Mexican cuisine.
Spanish rice on the other hand, includes saffron, giving it a yellow color and is often paired with dishes like paella.
Ready to get cooking?
Yes! and with this recipe, you'll achieve the best Red Mexican rice which is a staple in Mexican households.
Remember to write a comment or questions below. I'm always happy to hear from you!
Red Mexican Rice Recipe
Ingredients
- 1 cup long grain white rice can also use basmati or jazmine rice
- 2 or 3 ripe tomatoes, cored and quartered total weight should be 6 ounces
- ½ medium-sized onion, peeled and quartered
- 1 garlic clove, peeled and cut in half
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 ½ teaspoon Kosher salt or 1 teaspoon of table salt
- 1 ½ cups chicken broth homemade or low sodium store-bought
- ⅓ cup corn kernels use canned or frozen
For Serving:
- lime wedges
- cilantro, chopped
- chile jalapeño or serrano, cut into ¼ IN rounds optional
SAVE THIS RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.
Instructions
Prepare the Rice
- Soak the rice in warm water for 10 minutes.
- Place rice in a fine mesh strainer and rinse under cold running water for 1 minute until the water runs clear.
- Shake rice vigorously in strainer. Place strainer on top of a bowl and let rest for 5 minutes to remove any excess water.
Blend the Vegetables
- In a blender, puree the tomatoes, onion, and garlic until smooth. If needed, add ¼ cup of the chicken broth to help blend.
Cook the Rice
- In a heavy-bottomed saucepan or Dutch oven, heat the vegetable oil and butter over medium-high heat.
- Once the butter is melted, add in the rice and fry, stirring frequently until rice is light golden and translucent, 5 -6 minutes.
- Lower the heat to medium low, add in pureed tomato, tomato paste and salt. Stir gently to combine. Cook for 4-5 minutes or until the liquid is partially consumed.
- Add remaining chicken broth and corn. Stir gently to combine. Bring to a boil. Taste for salt and adjust if needed.
- Cover with lid. Cook for approximately 15-20 minutes or until once you insert a spoon through the middle and on the sides of the pan, there’s no visible liquid and rice is cooked.
Rest and Finish
- Turn off the heat, remove the pan from heat, keep lid on, and let it rest for 10 minutes.
- Gently stir the rice so any remaining sauce that accumulated at the top is mixed in with the rest of the rice.
- Serve, sprinkle with some chopped cilantro, some chile jalapeño or serrano (optional) and squeeze in a bit of lime juice.
Notes
- Rice is Too Sticky or Mushy: Ensure you rinse the rice thoroughly before cooking to remove excess starch. Use the correct amount of liquid and try using a bit less liquid next time. Ratio of rice to water is 1:2 cups.
- Rice is Undercooked: Add a bit more broth or water (a few tablespoons at a time), cover, and cook on low heat for an additional 3-4 minutes.
- Rice is Burned or Scorched: Use a heavy-bottomed pan or Dutch oven to distribute heat evenly and follow the heat settings as per the recipe. If the rice starts to burn, quickly add a bit more liquid, and continue cooking on a lower heat.
- Lack of Flavor: Adjust the seasoning by adding more salt, tomato paste, or other spices like cumin.
Comments
No Comments