For my Authentic Mexican Rice, often times called Spanish rice depending on where you grew up, onions, garlic, tomato paste and spices get sautéed with rice and steamed with chicken stock until rich and fluffy. The perfect side dish for any Mexican dinner.
How to Make Authentic Mexican Rice
I always make sure all of my ingredients are ready before I start making a recipe. This basically is called mise en place in French, which breaks down into “everything in place” and its great especially when making stir frys, but I just do it out of habit.
For this Mexican rice dish I use a white long grain rice, and instead of just water, give it an extra flavor boost from chicken stock. A tip I’ll share with you is to rinse the rice to remove all starch, it tends to make the rice clumpy, and we want light and fluffy.
Onions are diced, garlic cloves are minced and I shred the carrot. One of my favorite spices is used in this dish, cumin, along with kosher salt and black pepper. Some use a tomato, but I use tomato paste in my recipe.
I often times add a half cup of sliced celery, but it’s not a traditional ingredient, so today’s recipe is sticking true to the original I’ve been making for years.
This Mexican rice is great as a side dish, added in grilled chicken or beef for burritos and sometimes I even add it to Mexican influenced soups.
Add chopped cilantro and lime wedges to squeeze over when serving, it makes such a difference and adds another layer of flavor.
Authentic Mexican Rice
- 3 tbsp oil
- 1 small onion chopped (3/4 cup)
- 4 garlic cloves minced
- 1 carrot shredded (3/4 cup)
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 oz. tomato paste
- 1 cup long grain white rice (rinsed, See Note 1)
- 2 cups chicken stock
- Heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more.
- Add the cumin, salt, pepper and tomato paste. Stir and cook for 2 minutes, scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
- Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
- Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.
- A tip I'll share with you is to rinse the rice to remove all starch, it tends to make the rice clumpy, and we want light and fluffy.