Mexican Rice Recipe (Fluffy & Flavorful)
This Mexican Rice is so easy and deliciously savory, with layers of flavor from onion, garlic, spices and chicken stock. The key is toasting the rice until golden before adding the liquid which gives it the best flavor!
Servings: 6 servings
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1 1/2 cup long-grain white rice
- 4-6 cloves garlic pressed
- 1 medium-small white onion finely diced
- 1/4 cup pureed tomatoes
- 3 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and pepper to taste
Instructions
- Rinse the 1 1/2 cup long-grain white rice until water runs clear (~3 or 4 times) and drain thoroughly.
- Heat 3 tablespoons olive oil over medium heat. Add the rice and toast for around 10-12 minutes, stirring often, until lightly golden. Stir in the 1 medium-small white onion (finely diced) and 4-6 cloves garlic (pressed) and continue to sauté for 2-3 minutes.
- Add the 1/4 cup pureed tomatoes, 3 cups chicken stock, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika into the rice. Don't add salt and pepper just yet, the stock might be salty enough.
- Bring to a gentle boil, then reduce the heat to very low. Cover with a lid and cook for about 18-20 minutes. The liquid should be fully absorbed at this point.
- Turn off heat and let it rest for 10 minutes. Remove the lid, taste and season with Kosher salt and pepper, if needed, then fluff with a fork.
Notes
Storage: Spread leftover cooked rice out on a sheet pan to let it cool quickly. Once cooled, transfer to an airtight container and store in the fridge for up to 3 days or the freezer for up to 3 months.
Reheating: Stir in a skillet with a splash of water over a medium heat until piping hot. You can also microwave it in a covered, microwave-safe bowl until piping hot.
Add veggies: Add in some frozen peas or diced carrots along with the chicken stock.
Make it spicy: Add 1-2 diced jalapenos, with or without the seeds, along with the onion and garlic.
Make it vegan: Use vegetable stock in place of the chicken stock.
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 179mg | Potassium: 273mg | Fiber: 1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg