Mexican Rice Recipes
Get more expert tips and get step-by-step instructions on how to make the perfect Mexican Rice with our delicious and simple recipe along with variations with these delicious side rice dishes.
Choose the right rice: Long-grain white rice is preferred for its ability to stay fluffy and separate when cooked. The long-grain variety has less starch than other rice, which keeps clumping to a minimum when cooked. Fry the rice in oil before cooking: Give your long-grain rice a quick sauté in some hot oil before you even start cooking it. This step coats the rice and gives it a nutty, rich flavor and helps to cut down on clumps. The rice will separate nicely and stay fluffy, not sticky, during the rest of the cooking process. Achieve the right consistency: Toast the rice to a golden brown before adding water or broth. Stir constantly during the toasting process to prevent burning. Make sure the lid to your pan fits tightly to hold in the steam and cook the rice evenly. Prepare rice on the stovetop: This is the best method for cooking Mexican rice. A rice cooker can be used, but you need to fry the rice in oil and add the seasonings on the stovetop first. Transfer the rice to the rice cooker, then add the liquid and cook according to the rice cooker’s instructions. Add some spice: For a spicier taste, your favorite medium or hot salsa can replace up to ½ cup of the broth or water. Add cilantro last. Mix in the chopped cilantro after the rice is done cooking, just before serving. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh. Make ahead and freeze. You can make Mexican rice in bulk and freeze it in portions. Let the rice cool completely before transferring it to airtight containers or freezer bags. To reheat, thaw in the refrigerator overnight and then warm it on low on the stovetop, stirring frequently.
Roberto Santibanez, cookbook author, and owner/chef of Fonda Restaurants in New York City Patricia Jinich, Mexican chef, TV personality, cookbook author, educator, and food writer
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