Mexican Rice Recipe – Mexican Special
Mexican Rice, also known as Arroz Rojo or Spanish Rice, features long-grain rice cooked with tomatoes, a variety of vegetables, and robust spices. This dish is ideal for a quick dinner or satisfying lunch, with clear instructions and helpful photos provided to guide you through each step!
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
Mexican Rice Ingredients:
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, coarsely chopped
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup neutral cooking oil, like canola or safflower (or rendered lard)
- 2 cups long-grain white rice
- 1 to 2 medium jalapeño or serrano chile peppers, minced and seeded
- 4 to 5 cloves garlic, finely chopped
- 1/4 cup finely chopped fresh cilantro
- Juice of 2 medium limes, plus extra wedges for serving
How To Make Mexican Rice
Combine the tomatoes and onion in a blender or food processor; blend until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan (reserve any extra for another use, like Tomato Sauce). Stir in the chicken broth, salt, and cumin. Bring to a boil over medium heat. Meanwhile, toast the rice.
Heat oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes. Add the jalapeños; cook until softened, about 2 minutes, adjusting heat as needed. Stir in the garlic and cook for 30 seconds.
Pour the boiling tomato mixture over the rice; stir to combine. Reduce heat to low. Cover and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat; gently fluff rice with a fork. Cover and let steam for 10 minutes. Stir in cilantro and lime juice; fluff again to combine. Taste and adjust seasoning with more salt if needed. Serve with lime wedges.
Recipe Notes:
Store any remaining food in an airtight container and refrigerate for up to 5 days.
