Easy Authentic Mexican Rice
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.
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!
Notes
The amount of tomato sauce is personal preference. You can get the small cans which are 8 oz, and use anywhere from half to a whole can. Alternatively, you can dice up or puree a couple ripe roma tomatoes instead, and simply add them with the onions.
I prefer the Knorr brand tomato bouillon cubes. If you can't find them, don't worry! You can just as easily use a chicken bouillon cube, or even substitute chicken broth instead of water!