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Authentic Mexican Rice

Authentic Mexican Rice
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Want restaurant-quality Mexican rice at home? This classic arroz rojo recipe is exactly what you need. It is fluffy. It is deeply flavorful.

Best of all? It only takes 25 minutes of active and cooking time.

We use an old-school toasting method and tomato bouillon to give it that perfect color and savory taste. It is simple to make. It pairs perfectly with any family dinner. Grab your apron. Let’s cook.

Ingredients

Scale
  • 1 cup Long-grain white rice
  • 1 Tbsp Olive oil
  • 1 ¾ cups + 2 Tbsp Chicken broth (unsalted)
  • 1 medium Roma tomato (finely minced, about ⅓ cup)
  • 2 ½ tsp Caldo de Tomate (tomato and chicken bouillon)
  • 1 large Garlic clove (minced)
  • ½ tsp Onion powder
  • ¼ tsp Chili powder
  • ¼ tsp Black pepper (freshly ground)

Instructions

1. Prepare the Broth

Grab a medium bowl. Whisk together the chicken broth, minced Roma tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Whisk until the bouillon powder dissolves into a bright orange liquid.

2. Toast the Rice

Rinse your rice in a fine-mesh strainer under cold water. Keep rinsing until the water runs completely clear. Heat the olive oil in a non-stick saucepan over medium heat. Add the rinsed rice. Sauté for 2 to 3 minutes until it turns a light golden-brown. Stir frequently. Add the minced garlic. Cook for exactly 30 seconds.

3. Pour and Simmer

Carefully pour your prepared broth mixture into the hot saucepan. It will sputter loudly. Give it one quick, gentle stir to flatten the rice layer. Wait for a gentle simmer to start bubbling.

4. Cover and Cook

Turn the stove heat down to the absolute lowest setting. Put a tight-fitting lid on the pan. Let it simmer completely undisturbed for 20 minutes. Do not lift the lid. Absolutely do not stir the wet rice.

5. Rest and Fluff

Turn off the heat. Leave the pan exactly where it is. Keep the lid on. Let the rice rest and steam for 5 minutes. Take the lid off, gently fluff the grains with a fork, and serve hot.

Notes

Serving Suggestions:

Want an elegant presentation? Pack the hot rice tightly into a small teacup. Flip it upside down onto a dinner plate to make a perfect dome. Serve it alongside refried pinto beans, chicken fajitas, or cheesy enchiladas. Garnish with a single cilantro leaf and a fresh lime wedge.

Tips & Tricks:

  • The Crucial Rinse: Always rinse your dry rice. This washes away surface starch. Skipping this step leads to gummy, clumpy rice.
  • Glass Lid: A glass lid is your best friend. It lets you check the water absorption without opening the pan and releasing the cooking steam.
  • Spice it Up: For a floral chili aroma without intense heat, lay two whole, uncut serrano peppers on top of the liquid right before covering the pot to simmer.
  • Vegetarian Swap: Use vegetable broth instead of chicken broth. Check your tomato bouillon label. If it contains chicken fat, use pure vegetable bouillon and a tablespoon of tomato paste instead.

Storage & Reheating:

  • Fridge: Let the rice cool completely. Store in an airtight container for up to 4 days.
  • Freezer: Pack cooled rice into a zip-top freezer bag. Press out all the air. Freeze flat for up to 3 months.
  • Reheat: Rice dries out in the cold fridge. To reheat in the microwave, put the rice in a bowl and sprinkle a teaspoon of water or broth on top. Cover with a damp paper towel. Heat in 30-second bursts until steaming.

Find it online: https://saboresmexicana.com/authentic-mexican-rice/