Homemade Mexican Rice Recipe
This easy Mexican Rice recipe is packed with bold tomato flavor, a hint of chili, and the fluffiest texture you’ve ever tasted! Whether it's Taco Tuesday or a Cinco de Mayo celebration, this authentic arroz rojo pairs perfectly with carne asada, chicken enchiladas, or burrito bowls, making it the ultimate flavorful side dish for your dinner table!
Servings: 6 servings
Ingredients
- ¼ cup vegetable oil
- 2 cups uncooked white rice
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ cup chopped onion
- 1 Serrano or Anaheim pepper seeds and membrane removed, then diced
- 15 ounces tomato sauce
- 4 cups chicken broth
- 1 cup fresh or frozen peas & carrots (optional)
- Chopped cilantro for garnish
- Shredded cheese for topping (optional)
Instructions
- Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.¼ cup vegetable oil, 2 cups uncooked white rice
- Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.1 ½ teaspoons kosher salt, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ cup chopped onion, 1 Serrano or Anaheim pepper
- Stir in the tomato sauce or diced tomatoes and chicken broth and veggies (if using), then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.15 ounces tomato sauce, 4 cups chicken broth, 1 cup fresh or frozen peas & carrots, Chopped cilantro, Shredded cheese
Notes
- If you don't have an anaheim pepper, you can use one 7-ounce can mild fire roasted diced green chilies. Just drain and add it along with the tomato sauce and water, instead of adding it with the onions.
- You can use one 15-ounce can of diced tomatoes if you don't have tomato sauce on hand. Do not drain the juice from the tomatoes - go and ahead add it all to the rice.
- Some variations I love are to sprinkle a little melted cheese over the top of the cooked, fluffed rice and let it melt before serving or to sprinkle the rice with chopped cilantro (because I LOVE cilantro). Or you can add a cup or two of frozen peas & carrots if you have finicky littles who tend to balk at the site of veggies!
Storage & Make Ahead
- Store: Transfer cooled rice to an airtight container and store in the fridge for up to 5 days.
- Freeze: Portion into freezer-safe bags or containers, flattening them for easy storage. Freeze for up to 3 months.
- Reheat: Add a splash of chicken broth or water to the rice and reheat on the stovetop or microwave, stirring occasionally to restore its fluffy texture.
- Make Ahead: Cook the rice as directed, then let it cool completely before storing. Reheat just before serving for a freshly made taste with none of the last-minute rush.
- This recipe is on page 127 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 360kcal | Carbohydrates: 60g | Protein: 7g | Saturated Fat: 7g | Sodium: 1802mg | Fiber: 3g | Sugar: 5g
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