This classic Mexican Rice (often called Spanish Rice) is light, fluffy, and deeply flavorful. Unlike plain boiled rice, this authentic method involves sautéing the grains in oil until golden brown before simmering them in a savory tomato and chicken broth base. It is the perfect companion to tacos, enchiladas, fajitas, or simple beans.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 6 servings
Ingredients
The Base
2 cups Long-grain white rice (such as Jasmine or Basmati)
3 tbsp Vegetable or canola oil
2 cloves Garlic, minced
1/2 small White onion, finely chopped
The Cooking Liquid
2 large Ripe tomatoes, chopped (or 1 cup of tomato sauce)
1/4 cup Chicken broth (or vegetable broth) to blend with tomatoes
3 1/2 cups Chicken broth (low-sodium preferred)
1 tsp Tomato paste (optional, for a deeper red color)
Seasonings & Extras
1 tsp Salt (adjust to taste based on broth saltiness)
1/2 tsp Cumin
1 sprig Fresh cilantro (optional)
1 whole Jalapeño or Serrano pepper (optional, left whole for subtle flavor without intense heat)
Instructions
1. Puree the Aromatics
If using fresh tomatoes, place the chopped tomatoes, onion, garlic, and 1/4 cup of broth into a blender. Blend until completely smooth. Set this mixture aside.
2. Toast the Rice
Heat the vegetable oil in a large, heavy-skillet or saucepan over medium heat. Add the dry white rice. Stir constantly to coat the rice in oil. Cook for about 5 to 7 minutes, until the rice grains turn a beautiful golden-brown color and smell nutty. Do not skip this step; toasting prevents the rice from becoming mushy.
3. Add the Tomato Mix
Pour the blended tomato mixture into the skillet with the toasted rice. Stir well and let it simmer for 2 to 3 minutes until most of the liquid has absorbed and the raw tomato smell cooks off.
4. Simmer
Pour in the remaining 3 1/2 cups of chicken broth, tomato paste (if using), cumin, and salt. Stir gently just to combine. Place the whole jalapeño and the sprig of cilantro right on top of the liquid.
5. Cook
Bring the liquid to a rolling boil. Once boiling, cover the skillet with a tight-fitting lid and turn the heat down to low. Let it simmer undisturbed for 20 minutes. Do not open the lid or stir the rice while it cooks.
6. Rest and Fluff
After 20 minutes, turn off the heat. Leave the lid on and let the pan sit on the warm burner for an additional 5 minutes to allow the steam to finish cooking the rice perfectly. Remove the lid, discard the jalapeño and cilantro sprig, and gently fluff the rice with a fork before serving.
Chef's Tips for Success
Rinsing the Rice: For the fluffiest texture, rinse the dry rice in a fine-mesh strainer under cold water until the water runs clear to remove excess surface starch. Drain it thoroughly before adding it to the hot oil.
The Golden Rule: Never stir the rice after you have covered it to simmer. Stirring activates the starches and can make your Mexican rice sticky instead of fluffy.
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