Mexican Rice is a fluffy, flavorful side dish that transforms everyday meals into something special. This vibrant rice bursts with tomato essence and gentle hints of cilantro.
Light, fluffy grains with the perfect balance of savory broth and tomato paste make Mexican Red Rice delicious enough to enjoy on its own or alongside your favorite Mexican mains.
What You’ll Need for Mexican Rice
- Long grain white rice – The star that delivers the fluffiest, most separate grains for perfect texture.
- Tomato paste – Infuses the rice with deep color and a rich, tangy tomato note.
- Chicken or vegetable broth – Layers savory depth and keeps the rice moist but never soggy.
- White onion – Adds subtle sweetness and a gentle aromatic base.
- Garlic cloves – Bring warm, earthy undertones that complement the tomato beautifully.
- Serrano or jalapeño pepper – Optional, but lends a mild heat and an authentic kick.
- Fresh coriander/cilantro sprig – Releases a hint of herbal freshness that brightens every bite.
Quick & Easy Steps for Mexican Rice
Start by warming olive oil in a saucepan and sautéing minced garlic and finely chopped onion until they turn soft and aromatic. Stir in uncooked rice until it’s coated, then pour in the broth and swirl in the tomato paste until fully dissolved.
Nestle in a whole jalapeño and a fresh sprig of coriander for subtle heat and fragrance. Cover the pot, let it gently simmer until the liquid disappears, then remove from heat. Leave it covered for ten minutes—this vital rest steams the rice to fluffy perfection. Fluff with a fork and garnish with extra chopped coriander if you’d like an extra pop of green.
Tasty Tips & Simple Twists
To keep your Mexican Rice delightfully fluffy, always resist the urge to peek while it cooks. This traps steam, ensuring each grain cooks evenly. For a deeper tomato flavor, stir in a spoonful of puréed fresh tomatoes along with the paste if you have some on hand.
Swap the serrano for a milder pepper if you prefer less heat, or skip it entirely for a kid-friendly version. Stir in peas or corn during the last five minutes for a pop of sweetness and color that pairs beautifully with tacos or enchiladas.
Keeping Mexican Rice Fresh
Leftover Mexican Red Rice keeps beautifully for up to four days in an airtight container in the fridge. When reheating, sprinkle a few drops of water over the rice and cover with a damp paper towel—this brings back its fluffy texture in the microwave. To freeze, let the rice cool completely, then pack it into freezer-safe bags. Defrost overnight in the fridge and reheat gently to revive its fresh, vibrant taste.
This easy Mexican Red Rice will be your go-to side for bright, satisfying plates that celebrate flavor in every bite!
Mexican Rice Recipe
Ingredients
- 1 sprig fresh coriander or cilantro
- 1/2 small white onion finely diced
- 1 whole serrano or jalapeño pepper optional
- 1 cup uncooked long grain white rice
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 2 1/2 tablespoons tomato paste
- 1 3/4 cups 435 ml chicken or vegetable broth
- Finely chopped coriander or cilantro leaves for garnish (optional)
Instructions
- Warm olive oil in a large saucepan set over medium heat. Incorporate minced garlic and stir briefly before adding the onion. Sauté for approximately 4–5 minutes until the onion turns translucent without browning. Introduce the rice, broth, tomato paste, and salt, stirring thoroughly to ensure the paste dissolves completely. Gently add the whole pepper and coriander sprig. Cover the pan, allow the mixture to reach a simmer, then reduce the heat to low so the broth maintains a gentle simmer. Continue cooking for 15 minutes or until all the liquid has been absorbed—tilt the pot slightly to check. Remove from heat and let the covered pan rest undisturbed for 10 minutes, allowing residual moisture to be absorbed, transforming the rice from sticky to fluffy. Fluff with a fork and, if desired, garnish with freshly chopped coriander before serving.