How to Make Mexican Rice Recipe for all your Tex-Mex meals! (2024)

FAQs

What is Mexican rice made of? ›

If you're a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color.

What is the difference between Mexican rice and other types of rice? - Quora. Mexican rice is ordinary cooked long-grain rice fried in oil with onions, Mexican seasonings, jalapeños, a bit of broth, and maybe roasted tomatoes.

In Mexico, different regions serve rice in different ways. If you order rice in northern Mexico, you most likely will get the rice cooked with chicken broth and tomato flavors—traditional Mexican (or Spanish) rice. However, in southern Mexico, ​plain white rice is more common.

The Cooking

How do you make Mexican Red Rice with that perfectly fluffy consistency? The secret is following these two steps during the cooking process. The first thing you should do is sauté the rice in the cooking oil before boiling. This will help seal the starch in the grains and prevent the rice from sticking.

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

The extra long grain rice contains less starch and cooks to a dryer, fluffier texture. Jasmine rice is a little too starchy, and basmati rice has an aroma that is not authentic to Mexican rice. Toast the rice in oil.

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

Mexican rice is one of the healthiest ways to eat rice! The tomato adds so many antioxidants. And you get more fiber, vitamins and minerals by cooking your rice with a variety of vegetables like you do in Mexican rice. This just goes to show how healthy our food traditions are!

Do you wash Mexican rice? ›

Always rinse the rice with water to remove starch from the rice and then soak it in water prior to cooking. This makes the rice fluffy and does not stick. For extra flavor add tomato or chicken bouillon.

In the case of making Mexican rice, frying the rice before cooking it, will add an oil coating to the grains, allowing them to separate after cooking, just like rice for Paella. Frying the rice before adding the broth is an important step.

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.

Add 1 tablespoon (15 mL) of water per cup of cooked rice.

So adding water will help prevent your cooked rice from drying out, and add moisture back into the cooked rice. Scale up with the water amount depending on how much cooked rice you have prepared.

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

The big picture: Mexican rice is one of the healthier ways to eat rice. Cooking rice with vegetables and olive oil adds extra vitamins, minerals, and antioxidants to your rice.

Mexican Rice, or arroz rojo, is a staple in Mexican cuisine! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color. I learned how to make this recipe from my Abuela, who learned it from her mother.

While there are subtle differences in recipes from various regions, the concept is similar and pretty simple: Long-grain rice is steamed with vibrant aromatics, including onion and either turmeric, annatto, or saffron for that signature yellow color.