Mexican Rice Recipe: Smoky, Fluffy & Done in 35 Minutes
If you want a dish that steals the show, this Mexican Rice recipe is it. Picture long-grain white rice toasted until it smells nutty, then simmered in a serrano-pepper sauce that’s smoky, just a little spicy, and packed with tomato-garlic flavor. One pot, everyday ingredients, and no fancy tricks; just good rice that tastes like it came straight from your favorite Tex-Mex joint.
Why you’ll love this homemade Spanish rice
- Restaurant flavor at home – Toasting the rice plus that fiery serrano sauce gives every grain a deep, grilled taste.
- Budget friendly – Rice + a few veggies = big bowl of flavor for pennies.
- Ready in a few minutes – From chopping to fluffing, you’re eating in about 35 minutes.
- Custom heat level – Keep seeds in for kick, or scoop them out for mild rice the kids will love.
- One-pot cleanup – No extra pans, no rice cooker—just a big skillet or Dutch oven.
Simple ingredient list (and easy swaps)
| What you need | What it does | Swap it with |
|---|---|---|
| Long-grain white rice | Stays fluffy, not sticky | Basmati or jasmine |
| Serrano peppers | Smoky heat | Jalapeños for milder spice |
| Roma tomato | Classic red color | Canned fire-roasted tomato |
| Garlic & onion | Savory base | Shallot + garlic powder |
| Cumin & oregano | Warm Mexican vibe | Taco seasoning pinch |
| Ancho chile | Extra smokiness | Chipotle powder |
| Chicken bouillon | Deep umami | Veggie bouillon for vegetarian |
| Corn oil | High smoke point | Canola or avocado oil |
How to Cook Mexican Rice: A Step-by-Step Guide
- Roast the flavor bombs
Char garlic, serranos, and tomato over an open flame or hot cast-iron skillet until blistered all over. This takes about 5 minutes and wakes up their smoky side. - Blend the sauce
Toss roasted veggies into a blender with chopped onion, cumin, oregano, crushed ancho chile, and a splash of warm water. Blend smooth- this is your secret serrano sauce. - Toast the rice
Heat oil in a heavy pot. Add rice and stir constantly for 4-5 minutes until the grains turn golden and smell nutty. This step keeps the rice fluffy later. - Simmer & steam
Pour in the serrano sauce, more warm water, and chicken bouillon. Stir, bring to a fast boil, then slam on a lid, drop the heat to low, and simmer 20 minutes. Don’t peek- the trapped steam cooks the rice. - Rest & fluff
Turn off the heat. Crack the lid for a second to vent steam, put it back, and let the pot sit 10 minutes. Fluff with a fork, taste for salt, and you’re done.
Flavor tweaks & add-ins
- Extra smoky: Roast a poblano pepper or add more ancho chile.
- Veggie boost: Stir in a handful of thawed peas and diced carrots after the rice fluffs.
- Tomato lovers: Swap fresh tomato for canned fire-roasted tomatoes for deeper color.
- Fiesta rice bowl: Mix in black beans and corn, top with avocado and queso for an easy meatless dinner.
How to serve Mexican rice
- Classic combo: Spoon next to grilled steak, chicken fajitas, or cheesy enchiladas.
- Stuffed burritos: Wrap it with refried beans, meat, and salsa in a big flour tortilla.
- Party side: Serve in a cast-iron skillet with a sprinkle of chopped cilantro and lime wedges.
- Leftover lunch: Pack into a rice bowl, top with fried egg and hot sauce.
Storing & reheating
- Fridge: Cool rice fast, store in a sealed container up to 4 days.
- Freeze: Portion into zip bags, flatten, freeze 2 months. Thaw overnight in fridge.
- Reheat: Add a splash of water or broth, cover, warm on low heat or microwave in short bursts, fluffing between each.
Quick FAQs
Can I make this Mexican rice recipe without the blender?
Yes. Mince the roasted veggies as fine as you can, then whisk with spices and water before adding to the pot.
My rice is still wet. What happened?
Heat was too low or lid came off too early. Next time, keep that lid sealed. For now, uncover and cook on low a couple more minutes.
Is this rice very spicy?
With serrano seeds removed, it’s mild-medium. Leave seeds in or toss in a second pepper if you like it hot.
Mexican Rice Recipe
By Cowboy Kent RollinsThis recipe, inspired by the rich flavors of traditional Mexican cuisine, features long-grain white rice toasted to a golden brown for a slightly nutty taste, then simmered with a bold and smoky serrano pepper sauce, roasted garlic, onions, tomatoes cumin, oregano, and ancho chile.
Equipment
- Cast Iron Skillet or Open Flame: For roasting garlic, serranos, and tomatoes to enhance their smoky depth.For roasting garlic, serranos, and tomatoes to enhance their smoky depth.
- Blender or Food Processor: To create a smooth, well-balanced serrano sauce.
- Large Saucepan or Dutch Oven (12-inch): Ideal for toasting the rice evenly and ensuring perfect fluffiness.
- Measuring Cups & Spoons For precise ingredient portions to maintain the authentic flavor.
Ingredients
- 2 cloves garlic
- 1 – 2 serrano peppers stemmed
- 1 Roma tomato cored and cut in half
- ½ small yellow onion chopped
- ½ tsp oregano
- ½ tsp cumin
- dried ancho chile crushed
- 1¾ cups warm water
- 3 tbsps corn oil
- 1 cup long grain white rice uncooked
- 2½ tsps Knorr caldo con sabor de pollo chicken flavor bouillon
Instructions
- Roast the garlic, serranos, and tomatoes over a flame or on a cast iron skillet, until blistered and slightly charred, turning sides as needed.2 cloves garlic, 1 – 2 serrano peppers, 1 Roma tomato
- Place the vegetables in a food processor or blender. Remove the seeds from the serranos for a milder heat. Add onion, oregano, cumin, ancho chile, and ¼ cup of warm water. Blend until smooth.½ small yellow onion, ½ tsp oregano, ½ tsp cumin, dried ancho chile
- In a large saucepan or a 12-inch Dutch oven, heat the corn oil over medium-high heat. Stir the rice in, and cook until golden brown and toasted, about 4 to 5 minutes, stirring constantly.3 tbsps corn oil, 1 cup long grain white rice
- Stir in the serrano sauce, 1½ cups of water, and chicken bouillon. Bring to a boil, stirring constantly.2½ tsps Knorr caldo con sabor de pollo
- Cover, and turn the heat to the lowest setting. Simmer for 20 minutes. Do not lift the lid!
- Turn the heat off and remove the lid to release the steam. Quickly replace the lid and let rest for 10 minutes.
- Fluff the rice with a fork. Season with salt and pepper, if desired. Serve warm.
Notes
Customizations:
- Milder Heat: Remove the seeds from the serrano peppers before blending to reduce spiciness.
- Extra Smoky Flavor: Add a roasted poblano or an extra dried ancho chile for a deeper smoky taste.
- Vegetarian Option: Replace the chicken bouillon with vegetable bouillon for a fully vegetarian version.
- Tomato Variation: Use fire-roasted tomatoes for an even richer, slightly charred flavor.
Serving Tips:
- Serve alongside grilled meats, tacos, fajitas, or enchiladas for an authentic Mexican meal.
- Pair with refried beans or guacamole for a complete Tex-Mex experience.
- Use as a filling for burritos, rice bowls, or stuffed peppers.
Storage Tips:
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
- To reheat, add a splash of water or broth and warm in a skillet over low heat or in the microwave.
- Freeze in portioned airtight bags for up to 2 months; thaw in the fridge overnight before reheating.
Cooking Tips:
- Toast the Rice Well: Stir the rice frequently while toasting to achieve an even golden-brown color and nutty aroma.
- Don’t Lift the Lid: Avoid removing the lid during simmering to ensure the rice steams properly and remains fluffy.
- Adjust the Liquid: If the rice seems too dry, add an extra tablespoon of water; if too wet, let it sit uncovered for a few minutes after cooking.
- Blending Tip: For a smoother sauce, strain the blended serrano mixture before adding it to the rice.
Nutrition
Calories: 269kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 4mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 3mgCalcium: 24mgIron: 1mg
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
