It’s right up there with Hainanese chicken rice, fried rice, and paella.
Who doesn’t love Mexican rice? But did you know it’s super easy to make at home and way healthier than buying those bags of premade rice that account for 80% of your daily sodium (seriously, check the nutrition info on those bags). If you ever wanted to amp up taco night, mexican rice, refried beans, and homemade salsa are the low hanging fruit.
There’s two basic kinds of rice in the world: fluffy and pre-fried. Mexican rice is the pre-fried kind. To make Mexican rice, you:
Frying the rice is probably the most vital step here to getting that restaurant texture. Let it get really nutty and brown, it’ll improve the final dish.
I have a range of tomato sauce here, from 1/2 cup for those who don’t really like tomato sauce to 1 cup for those who do. 1 cup is better. If you really, really, really hate tomatoes, you can remove them, but the rice will not taste or look the same.
Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle. It’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find Mexican oregano in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference. (Unless you already have regular oregano in your pantry, because nothing beats free).
Mexican rice is best made with long grain rice. We just usually use jasmine, which isn’t all that authentic but I find it to be fluffier and moister. You can also use brown rice, which is inauthentic but doesn’t taste much different and it’s arguably healthier.
Here are some ideas:
Mexican rice is the perfect side or main for any Mexican or Southwestern recipe you can think of.
The Best Mexican Rice Recipe
Amount Per Serving
Calories from Fat 35
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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