Mexican Rice Recipe

Best Rice Varieties for Mexican Rice

In Mexico, there are three main varieties that are ideal for preparing Mexican rice:

Morelos Rice

This is the quintessential Mexican rice, being the only one with Denomination of Origin in the country. It is characterized by its long and thick grain, with an excellent capacity for flavor absorption and higher cooking yield.

Milagro Type Rice

This variety has a medium and thick grain, with specific characteristics that make it ideal for traditional Mexican cuisine.

Sinaloa Type Rice

It is distinguished by its long and thin grain with a translucent appearance, making it another excellent option for Mexican preparations.

Ideal characteristics for Mexican rice:

Should preferably be long-grain and have a uniform texture when cooked.
Must have good flavor absorption capacity and maintain its aroma during cooking.
Should not stick when cooking and maintain a perfect loose texture.
Must maintain its shape during cooking without breaking down or falling apart.

It's important to note that for traditional Mexican red rice, any of these varieties will work well as long as it's long-grain white rice, as its characteristics are better suited for Mexican dishes.

Tips for Achieving the Perfect Natural Red Color

The secret to achieving a beautiful natural red color in Mexican rice lies in several key factors:

Tomato Selection

The tomatoes must be very ripe Roma or Saladet varieties with an intense red color. It's essential to choose tomatoes at their optimal ripeness point to obtain a more vibrant and natural color.

Base Sauce Technique

The preparation of the base sauce (recaudo) is crucial:

Blend tomatoes with onion and garlic until obtaining a smooth mixture.
Strain the mixture to remove seeds and skins that can affect the color.
Sauté the sauce until it changes from a pink tone to an intense reddish-orange.

Incorporation Process

The rice must be previously toasted to a light amber tone.
Add the hot sauce to the rice to maintain the temperature.
Mix gently so the color distributes evenly.
Make a final folding motion when the rice is cooked to even out the tone.

Additional Ingredients

To naturally intensify the color, you can add:

A small tablespoon of natural tomato paste.
A bit of achiote (especially used in the Mayan region).
Homemade chicken broth, which helps enhance the reddish tone.

Secrets for Perfect, Fluffy Mexican Rice

Initial Preparation

The first crucial step is to wash the rice with warm water, gently rubbing it with clean hands until the water runs clear. This removes excess starch that could make the rice sticky.

Oil Technique

Heat enough oil in a pot over high heat.
The oil should completely cover all rice grains.
Check the correct temperature by adding a few grains: if they sizzle, it's ready.

Toasting Process

Fry the rice over high heat, which is essential to prevent it from becoming mushy.
Wait until the rice takes on a uniform, bright golden color.
This process, known as "pearly," creates a slightly crispy outer texture.

Temperature and Liquid Control

Use the correct ratio: two parts liquid to one part rice.
Always add hot broth or water to avoid interrupting the cooking process.
Lower the heat once it boils and keep it covered.

Folding Technique

After 15 minutes, perform a gentle folding motion.
This process helps the rice cook evenly.
Allows the grains to separate from each other.

Final Resting

Turn off the heat and let it rest covered for 20-30 minutes.
Don't uncover during this time to allow it to finish fluffing up.
This step is crucial for achieving the perfect texture.

Key Ingredients

To prepare authentic Mexican red rice, you'll need fresh, quality ingredients. This recipe serves 4-6 portions.

Long-grain white rice: 2 cups - Used as the main base and provides the characteristic texture of the dish.
Roma tomatoes: 3 medium pieces - Provide the natural red color and base flavor.
White onion: 1/4 piece - Adds flavor and sweet aroma to the dish's foundation.
Garlic: 2 cloves - Gives depth of flavor and characteristic aroma.
Vegetable oil: 1/3 cup - Helps in the browning process and prevents the rice from sticking.
Chicken broth: 4 cups - Adds flavor and serves as the main cooking liquid.
Carrot: 1 medium piece - Adds color, texture, and additional nutrients.
Green peas: 1/2 cup - Add color and complement the traditional presentation.
Salt: 1 teaspoon - Enhances all the flavors of the dish.
Bay leaf: 1 leaf - Adds aroma and depth to the final flavor.

How to Make Mexican Rice Step by Step

The key to perfect Mexican rice lies in following each step with patience and precision. This traditional recipe will take approximately 45 minutes.

Step 1: Initial Preparation

Wash 2 cups of rice with warm water until the water runs clear, gently rubbing with your hands.
Drain the rice well and let it rest in a colander for 10 minutes to remove excess water.

Step 2: Sauce Preparation

Blend 3 tomatoes with 1/4 onion and 2 garlic cloves until obtaining a smooth mixture.
Strain the mixture to remove seeds and skins, reserving the resulting liquid.

Step 3: Browning Process

Heat 1/3 cup of oil in a pot over high heat until very hot.
Add the drained rice and fry it, stirring constantly until achieving a uniform golden color.

Step 4: Sauce Incorporation

Pour the strained sauce over the golden rice carefully as it will splatter.
Add the bay leaf and teaspoon of salt, mixing gently.

Step 5: Initial Cooking

Add 4 cups of hot chicken broth and stir just once.
Let it boil, reduce heat to minimum, and cover the pot.

Step 6: Adding Vegetables

After 10 minutes, add the carrot cut into small cubes.
Add 1/2 cup of peas without stirring the rice.

Step 7: Final Cooking

Keep cooking on low heat for 15 more minutes without uncovering.
Check that the liquid has been completely absorbed.

Step 8: Resting and Finishing

Turn off the heat and let the rice rest covered for 20 minutes.
Finally, fluff the rice gently with a fork to separate the grains.

The Mexican rice should be loose, with a beautiful red color and an irresistible aroma. Serve it hot and enjoy this traditional dish that will conquer your table.

Perfect Pairings for Mexican Rice

Mexican rice is a versatile dish that pairs perfectly with various traditional accompaniments:

Main Dishes

Beef broth, being one of the most traditional and popular accompaniments, perfect for a comforting meal.
Red sauce ribs, which perfectly complement the rice's flavor with their juicy and rich sauce.
Steak with potatoes, a classic and satisfying combination that enhances the rice's flavors.
Fried eggs with spicy sauce, ideal for an energetic traditional Mexican breakfast.

Proteins and Stews

Mole, the emblematic Mexican dish traditionally served with red rice, creating an explosion of flavors.
Grilled or sauced fish and seafood, providing a light and delicate contrast to the rice.
Roasted or stewed chicken, a versatile option that pairs perfectly with Mexican rice.
Grilled or braised meats, which add a robust flavor and complement the rice's smoothness.

Side Dishes

Refried or pot beans, the classic accompaniment that's essential on any Mexican table.
Grilled or roasted vegetables, adding texture and a healthy touch to the dish.
Homemade spicy salsas, which enhance the rice's flavor with their characteristic heat.
Fresh sliced avocado, adding creaminess and freshness to the plate.

Mexican rice is so versatile that it can be served as a side dish for practically any traditional Mexican cuisine, working especially well with dishes that include sauce or broths.

How to Store and Freeze Mexican Rice Correctly

Refrigerator Storage

Let the rice cool completely to room temperature (68-77°F) before storing.
Place it in an airtight plastic or glass container, removing excess air.
Keep the rice in the refrigerator (39-45°F) for a maximum of 4-5 days.

Freezing Process

Divide the rice into individual or family portions according to your needs.
Use special freezer bags, removing as much air as possible.
Label the bags with the freezing date and contents.

Storage Tips

Avoid freezing rice with fresh vegetables, as they can release water.
Make sure the container is completely sealed to prevent freezer burn.
Maintain a constant freezer temperature, ideally at 0°F.

Storage Time

In the freezer, Mexican rice maintains optimal conditions for up to 3 months.
After this time, while it remains safe to consume, it may lose texture and flavor.

How to Reheat Mexican Rice Without Drying It Out

In the Microwave

Place the rice in a microwave-safe dish, spreading it in an even layer.
Add 2 tablespoons of water or broth per cup of rice.
Cover with a damp paper towel or napkin to create steam.
Heat in 30-second intervals, stirring between each for even heating.

On the Stovetop

Use a large skillet or shallow pot with a lid.
Let the rice reach room temperature before reheating.
Add some water or broth (2 tablespoons per cup).
Heat on medium-low with the lid on for 5 minutes.
Stir gently to break up clumps.

In the Oven

Preheat the oven to 300°F.
Spread the rice in an even layer in an oven-safe dish.
Add 2 tablespoons of liquid per cup of rice.
Cover tightly with aluminum foil.
Heat for approximately 20 minutes.

Important Tips

Never reheat rice more than once.
Only reheat the portion you plan to consume.
The rice should be very hot when finished reheating.
Break up large clumps before reheating to ensure uniform heating.

Frequently Asked Questions (FAQs)

Q: What is the correct ratio of water to rice?

A: The ideal ratio is 2 cups of liquid (water or broth) for every cup of rice. However, if you're adding vegetables, reduce the liquid by half a cup since the vegetables will release water during cooking.

Q: Why is it important to wash the rice?

A: Washing the rice removes excess starch coating the grains. This process is essential to prevent the rice from becoming sticky and achieve a loose, fluffy texture at the end of cooking.

Q: Why shouldn't I uncover the pot during cooking?

A: Uncovering the pot allows the steam necessary for uniform rice cooking to escape. Keeping the lid on allows the rice to cook properly and absorb all the flavors from the sauce and seasonings.

Q: How long should the rice rest after cooking?

A: The rice should rest covered for 20 minutes off the heat. This time is crucial for it to finish fluffing up and for each grain to naturally separate, achieving the perfect texture.