Our family loves rice and I make some sort of rice each week. This Authentic Mexican Rice recipe is made with white rice cooked in a fresh tomato sauce. This makes a great side dish for taco night.
Rice is a staple in our house. My toddler loves rice and something that he will always eat for dinner. One of our favorite rice variations is Mexican red rice.
White rice is toasted in avocado oil and cooked in a flavorful fresh tomato puree.
This authentic Mexican rice is a budget-friendly side dish too. With grocery prices increasing everyday, rice is a great option for an affordable side dish.
For this Mexican rice recipe, you'll need the following;
- white rice
- roma tomatoes
- white onion
- avocado oil
Tips for the best rice
For the best rice, you want to make sure that you are using the right pan when making Mexican rice.
You don't really want to use a pan with high sides like a dutch oven. You want to use a skillet that is large at the bottom. This way each grain will cook eventually.
Removing the lid when the rice is cooking can ruin your rice.
Another tip on getting perfect rice, is to soak the rice is hot water before cooking it. I know that is an extra step, but it helps to ensure perfectly cooked rice.
Soaking the rice helps prevent the rice from sticking together while cooking. It's definitely worth the extra step.
what type of rice to use
I really prefer to use a short or medium grain white rice when I am making Mexican red rice. I think the medium grain rice cooks better and is more consistent.
Rice is cooked in a simple tomato puree. Some cooks add carrots, peas, and peppers to the rice. I wanted to keep this recipe really basic and really let the tomato flavor shine through. It is so easy and delicious!
Give this Mexican red rice a try on your next taco night!
- 2 Cups Medium Grain White Rice
- 1 Pound Ripe Roma Tomatoes, about 4-6
- ¼ White Onion, chopped
- 2 Garlic Cloves
- 1 teaspoon Sea Salt, or to taste
- 2-4 Cups Vegetable Broth or Water
- 2 Tablespoons Avocado Oil
- 1 Jalapeño Pepper left whole, optional
- Place the rice in a glass bowl and cover with hot water. Let the rice soak for 5 minutes. Drain the rice in a fine mesh strainer. Rinse under cold water until the water runs clear.
- Place the strainer on top a bowl to let all the water drain through. It is important that the rice is dried.
- While the rice is soaking, place the tomatoes in a saucepan and cover ¾ of the the tomatoes with water. Bring to a low simmer and cook the tomatoes for 5-8 minutes, or until their skins start to break apart.
- Drain and transfer the tomatoes to a blender. Add the onion, garlic and salt to the blender. Blend until smooth.
- Pass the tomato puree through a fine mesh strainer into a large measuring cup. You need 4 cups total liquid. Minus the amount of tomato puree from the 4 cups. In another measuring cup add the remaining amount of broth or water. In total the tomato puree and broth should equal 4 cups. Make sure to keep the tomato puree and liquid separate.
- Heat the vegetable oil in a large skillet that has a clear lid over medium to medium high heat. Add the rice and cook, making sure to stir often. Cook for 4-5 minutes, or until the rice turns a milky white color.
- Pour in the tomato puree mixture, stirring often, and cook until the puree has thickened and has been completely absorbed into the rice, about 3-4 minutes.
- Stir in the vegetable broth or water. Add pepper if using. Bring to a boil. Stir and cover. Reduce the heat to the very lowest setting.
- Cook the rice for 15 minutes, or until all of the liquid has been absorbed.
- Turn off the heat and let the rice rest for 5 minutes. Fluff the rice with a fork. Serve!
If you can't find medium grain rice, you can use extra-long grain white rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1283mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 3g
Nutrition information is just an estimate per serving.