This Mexican rice is my tried and true, never fail, always delicious recipe.
Looking for more Mexican recipes? Try my chicken street tacos, tomatillo salsa, hot mexican street corn dip or white chicken enchiladas.
I've been perfecting this Mexican rice recipe for years and years. And it always turns out perfect.
One trick to really good Mexican rice is to make sure you rinse your rice and to cook it in the oil before adding the cooking liquid.
Another thing that matters is the type of rice you use. My favorite rice for Mexican rice is basmati rice. Jasmine rice tends to be too sticky and a run of the mill basic white long grain rice can yield results that are mushy and grainy. Basmati rice has the perfect texture.
My go to brand is Lundberg.
Serve With
I would pair this Mexican rice with just about any Mexican style dish.
Try a these enchilada recipes like crockpot street corn chicken enchiladas, skillet white chicken enchiladas or skillet red chicken enchiladas.
Mexican rice is also perfect with tacos. I have a lot of taco recipes to choose from! But here are a few of my favorites. Birria quesa tacos, blackened fish tacos, carne asada tacos, chicken tinga tacos, al pastor tacos or barbacoa tacos.
And if you are looking for other side dishes to serve with your Mexican rice try my pico de gallo, salsa fresca, corn salsa or guacamole.
Mexican Rice
This Mexican rice is my tried and true, never fail, always delicious recipe.
Ingredients
- 1 tbsp oil
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 1 c basmati rice, rinsed and drained (see notes)
- 1 ½ tsp cumin
- 10 oz mild rotel
- ½ c frozen corn
- ½ tsp kosher salt
- 2 c chicken broth
- ¼ c loose packed cilantro, chopped
Instructions
- Heat the oil in a small pot over medium/low heat. Add the onions and garlic, sauté until the onion is translucent. Add in the rice and cumin, cook for 2-3 minutes, stirring constantly.
- Use a food processor or blender stick to blend the rotel, so there are no big chunks. Add in the rotel, corn, salt, chicken broth. Bring a to a boil. Turn heat to low, cover with a tight fitting lid and cook about 15 minutes or until the rice is tender.
- Turn the heat off once the rice is cooked. Fluff with a fork and add in the chopped cilantro. Taste to see if it needs more salt.
Notes
- Depending on the type of rice you choose you may need to alter the amount of liquid. For all recipes I always use lundberg brand rice. If you are using a run of the mill long grain rice you may only need to use 1 ½ cups of water, not 2 cups. In testing different rices, 2 cups was too much for a basic white rice.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 415mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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