How to Make Mexican Rice Recipe for all your Tex-Mex meals! (2024)

FAQs

Why does Mexican restaurant rice taste better? ›

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

Spanish rice has a firmer texture and stronger aroma compared to Mexican rice, it gets its sweet yet savory flavor as well as its golden color from saffron. As it is more absorbent, Spanish rice is also better suited for dishes that need to be slow cooked.

It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

Yes, you can make the rice up to 2 days ahead and reheat on the stovetop or in the microwave before serving.

“Instead of water, use either vegetable or chicken stock. Homemade is ideal, but plenty of premade boxed stocks exist for convenience. Add stock to the hot pan with vegetables and toasted rice.” He explains that toasting the rice first adds a layer of nutty flavor and creates more depth.

The most popular type of rice used in Mexico is a medium long grain rice. Two types are cultivated in Mexico, Sinaloa (long grain) and Morelos (short grain). Rice is served as a food, in and of itself, in Mexican meals.

Mexican Rice, or arroz rojo, is a staple in Mexican cuisine! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color. I learned how to make this recipe from my Abuela, who learned it from her mother.

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes. Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

Why is my Mexican rice mushy? ›

When you cook the rice for a longer time in too much water, it causes the grains to split, which results in a gummy and soggy texture.

The best way to get the rice fluffy and well-cooked is by soaking the rice for at least 15 mins in water before cooking it. The longer you soak it the better as the rice drinks up water and when cooked it gets very fluffy and soft to eat.

If cooked rice is left out for more than 2 hours, bacteria has a chance to grow and cause you to get sick. We've all left cooked food out on the counter in the kitchen overnight. It's a common mistake that happens, but it might be tempting to eat the leftovers but it's always best to throw them away.

Store leftover cooked rice in an airtight container in the fridge for 5-6 days or the freezer for up to 6 months.

Yes, Mexican rice is a great candidate for making ahead of time. Prepare it as you would normally, let it cool completely, then store it in the refrigerator in an airtight container. It will keep well for 3 to 5 days.

Cumin is always an ingredient in this rice. It adds an earthy, nutty, and spicy flavor. It has a softer aroma than Spanish rice.

White rice on its own has a pretty neutral flavor, so adding spices is key to adding big flavor. Add garlic, tomato bouillon and chili powder for restaurant-style Mexican rice; chicken broth, onion and garlic for rice pilaf; and saffron for Spanish Rice.

Rice comes into play because it absorbs moisture even faster than salt. You're familiar with the lifesaver of putting your water-damaged phone in a bag of uncooked rice? It's the same concept. By adding just a few grains of rice to your salt shaker, restaurants can guarantee that your salt will pour with ease.