Restaurant Style Mexican Rice

A Mexican meal isn’t a Mexican meal without some yummy Mexican rice. I mean, come on. How can you build legit taco platters without a side of rice?

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A Mexican meal isn’t a Mexican meal without some yummy Mexican rice. I mean, come on. How can you build legit taco platters without a side of rice?

The problem is getting it right. For years, I tried to make Mexican rice, but it always came out too sticky or uneven cooking. A common problem for me was that some of the rice wouldn’t cook as much and some of it would cook too much… so you’d get a mushy mouthful with every bite, and an occasional crunch. Ew.

It took many years of trial and error, but I’m pretty happy with where my Mexican rice is now. So, let’s get started! Also, this Mexican Rice would make a great side to go with my Yellow Chicken (Pollo Asado).

Update 2022/10/15: I’ve removed the tomato sauce from the ingredients list. It has been replaced with 3 tablespoons of tomato paste and the chicken broth has been increased to 1.75 cups. This results in a slightly less-sticky rice and reduces the tomato intensity a tad.

Close-up of Restaurant-Style Mexican Rice

Restaurant Style Mexican Rice

Course:
Cuisine:
Difficulty:
Servings
6
servings
Prep time
10
minutes
Cook time
25
minutes
Total time
35
minutes

Ingredients

  • 4
    tbsp
    vegetable oil
  • 1
    cup
    long-grain rice
  • 1
    medium
    carrot
    diced
  • 1
    clove
    fresh garlic
    minced
  • 0.5
    tsp
    sea salt
  • 0.5
    tsp
    ground cumin
  • 0.5
    tsp
    ground coriander
  • 3
    tbsp
    tomato paste
  • 1.75
    cups
    chicken broth
  • 0.25
    bunch
    fresh cilantro
    chopped

Directions

  • Place the uncooked rice into a strainer, then rinse under cold water for 15 to 20 seconds, or until the water runs clear. Stir and let drain until no water is dripping anymore.

  • In a large saucepan, heat the vegetable oil over medium heat. Carefully add the rice, as it may splatter when adding to the hot oil. Constantly stir the rice until it begins to turn golden brown. Add the carrots and spices and continue stirring for about 30 seconds, allowing the spices time to get a little toasted.

  • Stir in the tomato sauce and chicken broth. Continue stirring until the mixture starts boiling. Turn the heat down to low, cover, and let simmer for 20 to 25 minutes. DO NOT PEEK during this time!

  • Remove lid, then check doneness by digging a small hole in the center to make sure the liquids have been completely absorbed. Carefully fluff to thoroughly combine sauce (accumulated on the surface) and carrots.

  • Replace cover and turn off heat. Leave it sit while you prepare the rest of your meal.

  • Serve with tacos filled with my Ground Beef Taco Filling and a side of Frijoles Refritos and garnished with Fresh Salsa.