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Homemade Mexican Rice Recipe (Easy!) Recipe

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4.1 from 77 reviews

This homemade Mexican rice recipe is an easy and flavorful side dish made with basmati rice, fire-roasted tomatoes, and a blend of classic Mexican spices. Cooked on the stovetop, it features a perfect balance of savory and mildly spicy flavors, enhanced by fresh cilantro and a squeeze of lime juice for garnish.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 2 cups basmati rice, well rinsed and drained
  • 3 garlic cloves, minced
  • 1-3 jalapeno peppers, seeded, deveined, minced
  • 2 3/4 cups low sodium chicken broth
  • 1 cup (8 oz.) tomato sauce
  • 1 (14 oz.) can fire-roasted tomatoes, well drained
  • 2 teaspoons (or 2 chopped cubes) tomato bouillon with chicken flavor
  • 3 tablespoons mild chopped green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt

Garnish

  • Finely chopped cilantro
  • Lime juice

Instructions

  1. Heat Oil and Sauté Onions and Rice: In a Dutch oven or large heavy pot, heat 3 tablespoons of olive oil over medium-high heat until hot. Add 1/2 chopped medium onion and 2 cups rinsed basmati rice. Sauté for 3 minutes, stirring frequently to prevent sticking.
  2. Add Jalapenos and Continue Sautéing: Add 1-3 minced jalapeno peppers (seeded and deveined) to the pot and continue sautéing the rice mixture for 2-3 minutes until the rice is lightly toasted and aromatic.
  3. Incorporate Garlic: Stir in 3 minced garlic cloves and sauté for 30 seconds, being careful not to burn the garlic to preserve its flavor.
  4. Add Remaining Ingredients and Bring to Boil: Add 2 3/4 cups low sodium chicken broth, 1 cup tomato sauce, 1 can (14 oz) fire-roasted tomatoes (drained), 2 teaspoons tomato bouillon with chicken flavor, 3 tablespoons mild chopped green chiles, and the spices—1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1/4 tsp ground coriander, 1/4 tsp smoked paprika, and 1/4 tsp salt. Stir well and bring the mixture to a boil over medium-high heat.
  5. Simmer the Rice: Once boiling, cover the pot and reduce heat to LOW. Let the rice simmer for 12-15 minutes, stirring once around the 8-minute mark, then replace the lid. Cook until the liquid is absorbed and the rice is tender.
  6. Rest the Rice: After the liquid has evaporated, remove the pot from heat. Stir the rice gently, cover, and let it sit undisturbed for 10 minutes to allow the steam to finish cooking the rice and to firm up the texture.
  7. Garnish and Serve: Fluff the rice with a fork. Add finely chopped cilantro and a squeeze of fresh lime juice as garnish. Taste the rice and adjust seasoning if needed by adding a pinch of salt or more lime juice before serving.

Notes

  • Rinsing and draining the basmati rice well helps remove excess starch and prevents the rice from becoming sticky.
  • If you don’t have tomato bouillon cubes, you can substitute with 1 teaspoon of chicken bouillon powder or chicken bouillon paste adjusted to taste.
  • Control the heat level by adjusting the number of jalapenos used.
  • This recipe can be made vegetarian by substituting vegetable broth for chicken broth and omitting the chicken-flavored bouillon.
  • Allowing the rice to rest covered after cooking is key for fluffy, separate grains.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/homemade-mexican-rice-recipe-easy-recipe/