Mexican Rice
This arroz rojo is everything you love about restaurant-style Mexican rice: deeply savory, perfectly seasoned, and cooked to that slightly dry, grain-by-grain texture that makes it irresistible. The secret is toasting the rice in oil before adding any liquid.
Equipment
- Large deep skillet or heavy-bottomed saucepan - At least 3-quart / 2.8L capacity
- Fine-mesh strainer - For rinsing rice (optional but recommended)
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Tight-fitting lid - For the pan
- Fork - For fluffing
Ingredients
- 2 cups long-grain white rice - 400g
- 3 tablespoons vegetable oil or canola oil - 45ml
- 1/2 medium white onion - about 1/2 cup or 75g, finely diced
- 4 garlic cloves - minced
- 1 can tomato sauce - 8 oz / 225g
- 3 cups low-sodium chicken broth - 720ml (or water)
- 1 tablespoon tomato bouillon powder - such as Knorr Caldo de Tomate
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - adjust to taste
- 1/4 teaspoon black pepper
- 1 serrano or jalapeno pepper - left whole, optional, for flavor
- fresh cilantro - for garnish, optional
Instructions
- Rinse the rice in a fine mesh strainer under cold water until the water runs mostly clear. Shake well to remove excess water and pat dry with a towel.
- Heat oil in a large skillet over medium-high heat. Add the rinsed and dried rice, reduce heat to medium, and toast for 8-12 minutes, stirring frequently, until the rice turns a light golden-brown color and smells nutty.
- Push rice to the edges of the pan, add diced onion to the center, and cook for 2-3 minutes until translucent. Add minced garlic and cook for 1-2 minutes more until fragrant, stirring constantly.
- Pour in tomato sauce and stir to coat the rice evenly. Add tomato bouillon, cumin, chili powder, garlic powder, onion powder, salt, and pepper, and cook for 1 minute to bloom the spices.
- Pour in chicken broth, stir, and nestle the whole serrano or jalapeno on top if using. Bring to a rolling boil over high heat, about 3-4 minutes.
- Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 18-20 minutes until all liquid is absorbed.
- Remove from heat and let rest, covered, for 5-10 minutes. Remove the pepper, then fluff the rice gently with a fork. Garnish with cilantro and serve immediately.
Notes
- Don't skip the toasting step. This seals the starches inside each grain and develops a rich, nutty flavor. Give it the full 8-12 minutes for the best texture and taste.
- Keep the heat low during simmering. Once the lid goes on, the heat should be as low as your stove will go. Too much heat will cause the liquid to evaporate before the rice is fully cooked.
- Do not stir during cooking. Once the lid is on, leave it alone. Stirring releases starch and breaks the steam seal, which leads to sticky, uneven rice.
- Rest the rice before fluffing. The 5-10 minutes of resting off the heat is what transforms good rice into great rice by allowing the grains to finish steaming evenly.
- Use a fork, not a spoon, to fluff. A fork gently separates the grains without compressing them. A spoon mashes them together and creates a sticky clump.
- Tomato bouillon is key. It gives the rice its signature orange-red color and a rich, savory depth that no other substitute fully replicates. Look for Knorr Caldo de Tomate in the international aisle.
- Vegetarian version: Replace the chicken broth with vegetable broth and substitute vegetable bouillon for the tomato bouillon.
- Storage: Refrigerate in an airtight container for up to 4-5 days. Freeze for up to 3 months. Reheat on the stovetop or microwave with a splash of water or broth.