Easy Mexican Rice
- PREP 5min
- COOK 30min
- TOTAL 35min
This homemade Mexican rice recipe (sometimes called Spanish rice) is fluffy, flavorful, and just like the rice at your favorite Mexican and Tex-Mex restaurants. For the most fluffy rice, use long-grain white rice like Basmati and thoroughly rinse it to remove starch before cooking.
You Will Need
2 cups (380g) uncooked long-grain rice, like Basmati, rinsed and drained several times
2 ½ tablespoons avocado oil
1 large onion, finely chopped, 1 ½ cups
2 Anaheim peppers, seeds and stem removed then finely chopped, ⅔ cup
6 cloves garlic, minced
2 cups (415g) finely chopped tomatoes, 3 to 4 medium
1 ½ teaspoons dried oregano
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
3 teaspoons tomato powder, optional
1 ½ teaspoons fine sea salt
2 ½ cups (590ml) chicken stock, try homemade
Cilantro, sliced green onion, and lime for serving
Directions
1Heat the oil in a Dutch oven or heavy-bottomed medium saucepan over medium heat.
2Add the onions, peppers, and garlic. Cook, stirring occasionally, until the onions look translucent, 4 to 5 minutes.
3Stir in the rinsed and drained rice and toast, moving the rice around the pan for about 5 minutes. You are looking for the rice to begin to turn light brown in places.
4Stir in the oregano, smoked paprika, chili powder, cumin, tomato powder, and salt, and cook for 1 minute.
5Pour in the tomatoes, all of the tomato juices, and the stock. Stir well, and then bring to a boil.
6When boiling, cover and cook on low for 14 minutes.
7Slide the pan off of the heat, but keep the lid on. Rest for 10 more minutes.
8Use a fork to fluff the rice and serve with optional cilantro, green onion, and lime.
Adam and Joanne's Tips
- Tomato powder: Add 1 tablespoon of tomato powder to the pot when adding the other spices. Tomato powder adds a richer tomato flavor and color. Find it online or in Mexican supermarkets.
- Vegetarian/Vegan: Substitute the chicken stock for vegetable broth.
- Storing: Keep rice in an airtight container in the fridge for 3 to 4 days. Or freeze for up to 3 months.
- The nutrition facts provided below are estimates.