Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
Frequently served with refried beans at Tex-Mex restaurants, Mexican rice can often be pushed to the side (literally). Here at Delish, we think that’s criminal—when made right, Mexican rice can be a fluffy, flavor-packed side that upgrades everything it’s added to, from burrito bowls to taco dinners and everything in between. Read on for all you need to know to make this rice the best it can possibly be:
What is Mexican rice?
Mexican rice is a fluffy rice side dish full of veggies like carrots, onion, and bell peppers, with an extra depth of flavor from caramelized tomato paste. It’s seasoned with pantry staples like cumin and oregano, and topped with a healthy dose of cilantro to top it all off. (Prefer fewer veggies in your rice? Give Spanish rice a shot instead.)
Top tips for making Mexican rice:
— How should I season Mexican rice? All you need is cumin, oregano, and your tomato base to season your rice, but if you want to add a little extra heat, feel free to add in some cayenne. We highly recommend not skipping that cilantro topping for a boost of freshness.
— Caramelize the tomato paste. The secret to making this dish as well-flavored as possible is letting the tomato paste cook until it’s caramelized. It gives an extra depth of savory-sweet flavor that this dish just wouldn’t be the same without.
— Cook over a low heat. After pouring in your broth, bring to a boil, then cover and reduce the heat to low. Let it simmer for around 17 minutes—you’ll know your rice is done when it’s cooked through and the liquid is fully absorbed.
Serving ideas:
Once you’ve made it, the options for Mexican rice are endless. It’s completely delicious enough to eat for breakfast (maybe stuffed into a breakfast burrito or with a fried egg on top), lunch (alongside a Mexican corn salad), and dinner (served with our Mexican casserole or our chicken enchiladas).
Storage:
If you manage to have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave with a splash of water to rehydrate the rice before eating.
Found your new favorite rice dish? Tell us in the comments below, and don't forget to rate it!
- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 260
Ingredients
- 3 tbsp.
extra-virgin olive oil
- 2
carrots, finely chopped
- 1
small green bell pepper, seeds and ribs removed, finely chopped
- 1
small yellow onion, finely chopped
- 3
cloves garlic, thinly sliced
- 2 c.
long-grain rice, rinsed, drained
- 2 tbsp.
tomato paste
- 2 1/2 c.
low-sodium chicken broth
- 1
(14-oz.) can fire-roasted diced tomatoes, drained
- 1
(8-oz.) can tomato sauce
- 3/4 tsp.
ground cumin
- 1/2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1/4 c.
chopped fresh cilantro
- Nutrition Information
- Per Serving (Serves 8)
- Calories260 Fat6 gSaturated fat1 gTrans fat0 gCholesterol0 mgSodium568 mgCarbohydrates42 gFiber3 gSugar4 gProtein6 gVitamin D0 mcgCalcium54 mgIron2 mgPotassium436 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
- Step 2Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.
- Step 3Fluff rice with a fork. Top with cilantro.
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