Perfect Mexican Rice Recipe

My family loves this Mexican rice recipe! Sometimes called Spanish rice, inspired by authentic recipes, fluffy and delicious, just like rice from your favorite Mexican and Texas restaurants.

I can’t stop making this homemade Mexican rice (aka Spanish rice). We use a perfect blend of spices, fresh Anaheim chili and fresh tomatoes instead of canned to make it more delicious.

This Mexican-style rice recipe takes only 15 minutes to start. Then, when the rice is cooked and absorbs all the delicious flavors, everything stands out.

Key Ingredients

• Long-grain white rice: For the best Mexican rice, use long grain white rice as it will cook fluffy and fluffy. I especially like aromatic basmati rice in this recipe, but regular long-grain white rice is good. Rinse and drain a few times before cooking the rice to remove the starch around the cereal. Rinse the rice to ensure it will be light and fluffy.
• Fresh onions, Anaheim peppers, garlic and tomatoes: I like the fresh ingredients in this rice recipe because they keep the flavor fresh and bright. We don’t use canned tomatoes or tomato sauce as rice.
• Mexican Rice Seasoning: Like our favorite Mexican recipes, we use dried oregano, smoked paprika, chili powder, cumin and salt. We also add tomato powder to this recipe (optional, but delicious). Our Mexican rice may taste less than you are used to, but this method is very delicious.
• Chicken stock: Store-buyed or homemade stocks will be made here. You can even exchange vegetarian broth to make this recipe vegan/vegan friendly.

How to make Mexican Rice (also known as Spanish Rice)

I use a thick-bottomed medium pot (see video), a Dutch oven or a cast iron pot with lid when making Spanish rice. We will cook the chopped onions, Anaheim chili and garlic until tender, about 5 minutes.

Then, for the best flavor and texture, throw the rice into the pan and bake for another 5 minutes. We are looking for it to start turning light brown in some places. We do the same when making cilantro lime rice.

Now, stir all the spices and let them bake for a minute to bring out all the flavors. Finally, add chopped fresh tomatoes and soup. When the liquid is boiling, cover the pan with a lid and turn the heat down to low. Cook for 14 minutes, then set the pan aside, still covering for 10 minutes.

Before serving, use a fork to slice the rice and fresh coriander and thinly sliced ​​onions. I also like serving with some lime wedges. All available, but nice touch.

Eat with Mexican rice

Serve Mexican rice with beans, such as these homemade beans or cream-cooked black beans. There is almost nothing in this rice, but it’s especially good next to dishes next to Mexican and Texas dishes such as fagita, chicken enchiladas, shrimp tacos, pork tacos and carnitas. This is also great for rolling in burritos.