Easy Mexican Rice

This Easy Mexican Rice is light, fluffy, and flavorful! The best part is that everything gets tossed into the rice cooker, you walk away, and the magic happens in minutes.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 354kcal

Author Oriana Romero

Equipment

Ingredients

3 cups (720 ml) chicken stock
3 Roma tomatoes ,chopped
4 garlic cloves, peeled
1 jalapeno pepper ,seeded
1 medium yellow onion ,chopped
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
3 cups long white rice (see notes)
1 ½ cups frozen mixed vegetables (peas, corn, and carrot) ( (optional)
1/4 cup finely chopped cilantro
1 tablespoon fresh lime juice

Instructions

Stovetop:

Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt, and pepper into a blender and blend until all ingredients are well-blended. Set aside.
Add oil to a medium pot over medium heat. When the oil is hot, add the rice and toast, stirring constantly, for 2 minutes. You will notice that the rice will look opaque.
Add the veggie mixture from the blender and the frozen vegetable (if using) and mix to incorporate. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, and the rice is tender, about 20 minutes.
Add chopped cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for 3 – 5 minutes to "dry out" and lose the extra moisture.

Rice Cooker:

Place rice into the cooking pot.
Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt and pepper into a blender and blend until all ingredients are well-chopped.
Add mixture from the blender to the cooking pot with the rice. Add oil and frozen vegetable (if using) and mix to incorporate.
Close the cooking pot and set the cooker on “white rice” mode. Note: The coking time might vary depending on your rice cooker model. My Hamilton Beach rice cooker takes 45 minutes.
Carefully, open the rice cooker, add chopped cilantro and lime juice, and fluff the rice with a fork to mix. Let the rice sit for 3 – 5 minutes to "dry out" and lose the extra moisture.

Notes

Store: Let the rice cool completely and store it in the refrigerator for 5 days.

Freeze: This rice can be frozen in an airtight container for up to 3 months. No need to thaw before reheating; remove it from the freezer and reheat it in the microwave with 1 to 2 tablespoons of water or stock.

Recipe Tips:

Choose the Right Rice: Opt for long-grain rice, such as white rice or parboiled rice. These varieties tend to produce fluffier and more separate grains, which is desirable for Mexican rice.
Sauté and Brown the Rice: Start by sautéing the rice in a bit of oil or fat until it's lightly toasted and turns opaque. This step adds depth of flavor and enhances the texture of the rice.
Don't Over-Stir: Stir the rice gently after adding the liquid, but avoid excessive stirring as this can cause the rice to become sticky.
Simmer with a Lid: Cover the pot with a lid and reduce the heat to a low simmer once you've added the liquid and stirred. Let the rice cook undisturbed until the liquid is absorbed and the rice is tender.
Fluff with a Fork: Use a fork to gently fluff the rice, separating any grains that may have stuck together.
Garnish: For extra freshness and flavor, garnish the rice with chopped cilantro, lime zest, and a squeeze of lime juice just before serving.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition