Mexican rice, known as “arroz a la mexicana” or “arroz rojo,” is a vibrant and flavorful staple in Mexican cuisine. This beloved side dish is characterized by its reddish hue, derived from tomatoes, and its rich, savory taste, often enhanced with onions, garlic, and various spices. The origins of Mexican rice can be traced back to the introduction of rice to Mexico by Spanish colonizers in the 16th century. As rice became integrated into Mexican agriculture, it adapted to local culinary traditions, merging with indigenous ingredients and techniques to create the distinctive dish known today.
Historically, Mexican rice played a significant role in the culinary landscape of the country, particularly in regions where rice farming flourished. It became a versatile accompaniment to many meals, complementing a variety of main dishes such as enchiladas, tacos, and grilled meats. The dish’s ability to absorb and enhance the flavors of different ingredients made it a popular choice for everyday meals and festive occasions alike. Over the centuries, Mexican rice has evolved, with regional variations adding unique twists, reflecting the diverse cultural influences that shape Mexican cuisine.
In contemporary Mexican meals, Mexican rice remains a quintessential component, seamlessly fitting into both traditional and modern dishes. It is commonly served alongside beans, forming the classic duo of “rice and beans” that provides a hearty and nutritious base for many meals. Whether featured in a home-cooked family dinner, a festive celebration, or as part of a modern fusion dish in upscale restaurants, Mexican rice continues to be a beloved and essential element of Mexican culinary tradition. Its enduring popularity underscores its versatility and the way it enhances the flavors and textures of a wide array of dishes, ensuring its place in the heart of Mexican food culture.
Making authentic mexican rice is extremely easy, requiring only a few steps and maybe 5-10 minutes of prep time. The very first thing I do is take my 2 cups of water and microwave for 2-3 minutes. Adding the water hot to the already hot rice mixture keeps the temp up and will come to a boil faster. While the water is heating up in the microwave, you can start to cook the onions and toast the rice. Multitasking!
Now begin by heating the oil in a large saucepan (or whatever pot you normally make rice in) over medium heat. Start with sautéing the onions, some people like them to simply be translucent, but I like to get mine a little caramelized. When the onions have cooked to your preference, add the rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color. Don’t go too far with toasting the rice, you can burn them!
I like to pre-measure all my dry spices into a little pinch bowl before I start, that way you can dump them all in at once. Add the garlic powder, onion powder, cumin, salt, pepper, and crushed tomato bouillon to the rice. I find it’s easiest to crush the bouillon some while it’s still in the wrapping. Stir well and give the rice mixture another minute to help toast and brighten up the spices.
Carefully, but swiftly, pour in the hot water, and then the tomato sauce and stir. When you are adding the water, it will sizzle and steam, so be careful! Add in the frozen peas and carrots and stir once more. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes (or until done).
After rice is cooked, turn off the heat. I find it’s best to let rest for another 10-20 minutes, the rice will continue to absorb moisture. When ready, fluff rice with a fork and serve!
Easy Authentic Mexican Rice
Equipment
- Measuring cups and spoons
- 2 qt Saucepan
Ingredients
- 3 tbsp vegetable oil
- 1 cup long-grain white rice
- 2 cups water (Hot is preferred)
- 4 oz tomato sauce (Can use up to 8 oz)
- ¼ cup onion diced
- 1 Tomato bouillon cube aka Caldo de Tomate
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup frozen peas & carrots
Instructions
- Take the 2 cups of water and microwave for 2-3 minutes. While that is heating up, you can start to cook the onions and toast the rice.
- Heat oil in a large saucepan over medium heat. Start with sautéing the onions, some people like them to simply be translucent, but I like to get mine a little caramelized. When the onions have cooked to your preference, add the rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
- Add the garlic powder, onion powder, cumin, salt, pepper, and crushed tomato bouillon to the rice. Stir well and give it another minute to help toast and brighten up the spices.
- Carefully, but swiftly, pour in the hot water, and then the tomato sauce and stir. Add in the frozen peas and carrots and stir once more. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes.
- After rice is cooked, turn off heat. I find it’s best to let rest for another 10-20 minutes. Fluff rice with a fork and serve!
