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mexican rice recipe

Mexican Rice Recipe

Chef B
By Cowboy Kent Rollins
Mexican rice is a staple side dish that perfectly complements tacos, enchiladas, grilled meats, or even a simple bowl of beans. This 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, and tomatoes create a deep, rustic flavor, while a touch of cumin, oregano, and ancho chile add a warm, earthy spice. This dish is easy to prepare, budget-friendly, and guaranteed to elevate any meal with its vibrant aroma and fluffy, flavorful texture. Whether you're cooking for a family dinner or a festive gathering, this Mexican rice will impress with its authentic taste and irresistible color.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 269 kcal

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.
  • 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.
  • 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.
  • Stir in the serrano sauce, 1½ cups of water, and chicken bouillon. Bring to a boil, stirring constantly.
  • 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
Keyword Authentic Mexican Rice, Cowboy Kent Rollins Recipe, Homemade Spanish Rice, Mexican Rice with Serranos
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