Description
This Authentic Mexican Rice recipe delivers a flavorful and vibrant side dish perfect for complementing your favorite Mexican meals. Toasted long-grain white rice is simmered with tomato sauce, chili powder, and garlic, creating a fragrant and colorful rice that is fluffy and tender.
Ingredients
Scale
Rice and Seasoning
- 2 tablespoons Olive oil or vegetable oil
- 1 cup Long-grain white rice
- 1 teaspoon Minced garlic (about 2 cloves)
- 2 teaspoons Caldo de Tomate (tomato bouillon)
- 1 teaspoon Chili powder
Liquids
- 4–8 ounces Canned tomato sauce (Use at least 4 or up to 8 ounces)
- 2 cups Water
Instructions
- Heat Oil and Toast Rice: Heat olive or vegetable oil in a 3-quart sauté pan over medium heat. Add the long-grain white rice and stir frequently, cooking for 3-5 minutes until the rice turns a light golden color and begins to toast, enhancing its flavor.
- Add Seasonings: Stir in the chili powder, Caldo de Tomate (tomato bouillon), and minced garlic. Mix well to evenly coat the rice with the spices and garlic, allowing the flavors to meld for about a minute.
- Add Liquids and Combine: Pour in the water along with the canned tomato sauce. Stir the mixture thoroughly to combine all ingredients evenly.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 20 minutes, or until all the liquid has been absorbed by the rice.
- Rest the Rice: Turn off the heat and let the rice rest, still covered, for 5-10 minutes. This resting period allows the rice to steam and become tender.
- Fluff and Serve: Using a fork, fluff the rice carefully to separate the grains. Serve warm as a delicious accompaniment to your favorite Mexican dishes.
Notes
- Adjust the amount of tomato sauce between 4 to 8 ounces depending on desired tomato flavor intensity and moisture.
- If Caldo de Tomate is not available, substitute with vegetable or chicken bouillon powder with a pinch of tomato paste.
- For extra flavor, you can add chopped onions or bell peppers during the initial toasting step.
- Use medium-low heat when simmering to prevent rice from burning or sticking to the pan.
- Use a tight-fitting lid to trap steam and ensure even cooking.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican rice, tomato rice, side dish, authentic Mexican recipe, arroz rojo
