Mexican Rice
To make Mexican Rice, build flavor in the pot first, simmer the rice gently, and fluff it only after a short rest so the grains stay separate. This works because the rice gets seasoned from the start and not as an apology at the end.
This Mexican rice builds real flavor into the pot from the start with tomato and aromatics, so it comes out reddish and fragrant instead of plain white rice with a splash of salsa mixed in. It's the side you actually want next to tacos.
It's a good side dish for any Mexican-inspired dinner. Toast the rice in oil before adding liquid for the best texture and flavor.
Ingredients
- 1 1/2 cups long-grain rice
- 2 tablespoons rice
- 1 tablespoon tomato
- 1/4 cup cumin
- 2 1/2 cups broth or water
- 1/2 teaspoon kosher salt
Instructions
- 1Rinse the rice until the water runs mostly clear.
- 2Cook the rice and tomato briefly in a saucepan with a little fat if they need blooming.
- 3Add the rice and stir for 30 seconds so the grains get lightly coated.
- 4Pour in the liquid and salt, bring to a boil, then cover and cook on low until tender.
- 5Rest off the heat for 10 minutes, then fluff and fold in the final add-in.
Pro Tips
- Resting the rice after cooking makes the texture cleaner.
- Toast the dry rice briefly when you want a fuller flavor.
- Use broth for richer side dishes and water when the other flavors are already loud.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Cook ahead and reheat with a splash of water.
Frequently Asked Questions
Can I make Mexican Rice ahead of time?
Yes. Cook ahead and reheat with a splash of water.
How do I store leftover Mexican Rice?
Store refrigerated for up to 4 days.
Can I freeze Mexican Rice?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Mexican Rice?
Mexican Rice works best with simple sides or toppings that support the main texture instead of competing with it.