Best 3 My Very Own Mexican Rice Recipes

In the realm of Mexican cuisine, rice takes center stage as a delectable and versatile staple. Renowned for its fluffy texture, aromatic blend of spices, and vibrant colors, Mexican rice is a culinary delight that has captivated taste buds worldwide. This article presents a collection of authentic Mexican rice recipes, each offering a unique twist on this beloved dish. From the classic tomato-based arroz rojo to the zesty and flavorful arroz verde, these recipes showcase the diverse flavors and techniques that make Mexican rice so special. Whether you're a seasoned home cook or just starting your culinary journey, this comprehensive guide will equip you with the knowledge and skills to prepare mouthwatering Mexican rice dishes that will transport your taste buds to the vibrant streets of Mexico. So, get ready to embark on a culinary adventure as we delve into the world of Mexican rice, exploring its rich history, traditional ingredients, and the secrets to achieving that perfect fluffy texture.

Here are our top 3 tried and tested recipes!

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

The BEST Spanish Rice Recipe (Mexican Rice) image

Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.

Provided by Heidi

Categories Side Dish

Time 45m

Number Of Ingredients 7

Ingredients

2 tomatoes (, stemmed and quartered)
1/2 yellow onion (, peeled and quartered)
2 cloves garlic (, peeled)
1 teaspoon kosher salt
1 tablespoon canola oil
1 cup uncooked long grain white rice
1 1/2 cups chicken broth

Steps:

Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

Nutrition Facts : Calories 223 kcal, Carbohydrate 42 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 910 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

MY OWN MEXICAN RICE

My Own Mexican Rice image

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

Provided by HEP MEP

Categories Rice

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 12

Ingredients

2 small green bell peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon rosemary
1/2 teaspoon basil
2 tablespoons oil
1 cup uncooked rice
2 large tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
picante sauce

Steps:

Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
Add water; cover and cook on low till rice is done, stirring occasionally.

MY VERY OWN MEXICAN RICE

My very own Mexican Rice image

My family asks me to make this side dish when I am serving either tamales or tacos. This rice is very flavorful and easy!

Provided by Tara Caputo

Categories Rice Sides

Time 30m

Number Of Ingredients 8

Ingredients

2 Tbsp oil (i usually use enough just to cover bottom of frying pan.
2 c long grain rice, uncooked (not minute rice)
1 small yellow onion chopped (small pieces)
1 small can tomato sauce
3-4 c water
1 pkg goya brand sazon
1/2 tsp ground cumin
salt, pepper and garlic powder (to your liking)

Steps:

1. 1. In a stockpot add oil (medium heat) until oil gets hot, add rice and fry until lightly browned about 10 minutes, before rice is just about done add onion. Make sure to stir rice constantly to prevent burning.
2. 2. When rice is lightly browned add tomato sauce and enough water just to cover rice. Add to that salt, pepper,garlic powder,sazon and cumin. Stir. Bring to boil.
3. 3. Once rice is boiling, cover and cook approximately 15 minutes until water is absorbed (do not open lid while rice is cooking or stir rice while cooking).
4. 4. When rice is cooked remove from heat and allow 10 minutes before taking off cover. After 10 minutes serve and enjoy!

Tips:

Use the right rice: Long-grain white rice is the best choice for Mexican rice. It cooks up fluffy and separate, and it has a mild flavor that won't overpower the other ingredients.
Rinse the rice before cooking: This will remove the starch from the rice, which will help to prevent it from becoming sticky.
Use a large pot: Mexican rice can double in volume as it cooks, so it's important to use a large pot to prevent it from boiling over.
Don't stir the rice too much: Stirring the rice too much can release starch and make the rice sticky. Gently stir the rice once or twice during cooking, just to make sure that it's cooking evenly.
Let the rice rest before serving: Once the rice is cooked, let it rest for a few minutes before serving. This will allow the rice to absorb all of the flavors from the other ingredients.

Conclusion:

Mexican rice is a delicious and versatile dish that can be served as a side dish or as a main course. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with meat, there's a Mexican rice recipe out there for everyone. So next time you're looking for a quick and easy meal, give Mexican rice a try. You won't be disappointed!