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Tittle : Best Mexican Rice Recipe
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Best Mexican Rice Recipe

Mexican rice can be yours in 30 minutes and 6 ingredients, why even bother going online or running to the nearest bodega?
Posted September 5, 2019 by Mike

Mexican rice is probably one of the best versions of rice in the world; right up there with Hainanese chicken rice, fried rice, and paella. Who doesn’t know and love Mexican rice? It’s actually super easy to make at home and way healthier than buying those bags of premade rice that account for 80% of your daily sodium. If you ever wanted to amp up taco night, mexican rice and refried beans are the low hanging fruit.

Cooking Notes

Frying the rice is probably the most vital step here to getting that restaurant texture. Let it get really nutty and brown, it’ll improve the final dish. I also have a range of tomato sauce here, from 1/2 cup for those who don’t really like tomato sauce to 1 cup for those who do. 1 cup is better. Full disclosure: I just use the whole can. What can I say, I love tomatoes.

Ingredient Notes

Mexican oregano can be found in the mexican aisle for much cheaper than the usual oregano, and it’s larger and tastier than the usual stuff too.

Look for a tomato sauce with very few ingredients, like tomatoes, salt, garlic and onion, and nothing else. Trader Joes does a really good one.

For long grain rice, we just usually use jasmine, but any rice you can find at the grocery store will be the right kind, unless you’re buying some kind of high end Japanese rice, which also might work.

What do you need?

A nonstick pan with a lid.

Garnish

Serve with refried beans, green chile, and tacos or enchiladas.

The Best Mexican Rice Recipe
The best (and easiest) 30 minute 6 ingredient stovetop Mexican rice recipe
Serves 2
Prep Time 5 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 35 mins

Ingredients

1 tbsp oil
1 clove garlic minced
1/2 onion roughly chopped
1 cup long grain rice
1 tsp cumin
1 tsp Mexican oregano
1/2 cup tomato sauce (or up to 1 cup)
1.25 cup water

Instructions

Heat 1 tablespoon of oil over medium-high heat and add onions. Fry until onions are just translucent, about 3 minutes

Add the rice, garlic, and cumin. Continue frying until rice is golden brown and nutty, about 2-3 minutes

Add tomato sauce and oregano. Stir until rice is evenly coated with tomato sauce.

Add water and bring to a rolling boil over high heat.

When the water has reached a boil, immediately cover with a lid and reduce heat to the lowest setting. Set a timer for 20 minutes and don't disturb or peek under the lid for any reason.

When the 20 minutes are up, remove from heat, continuing not to touch the lid, and let steam for another 10 minutes. After 10 minutes, fluff and serve.

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