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This homemade Mexican rice turns basic ingredients into a colorful side that goes with just about anything. It's got the right mix of spices plus a hint of lime that makes this easy dish something special your folks will ask for over and over.
I came up with this dish after my trips through central Mexico where I found out the trick is browning the rice first. My kids now beg for this rice every week even when we're not having Mexican food, which shows just how tasty it really is.
Ingredients
- White rice: Long or medium grain works best for great texture and soaks up all the flavors nicely
- Olive oil: Used for browning the rice to get that yummy nutty taste
- Onion: Makes the flavor base that gives the dish real depth
- Garlic salt: Adds savory goodness throughout the cooking process
- Cumin: Brings that classic earthy Mexican flavor everyone loves
- Mexican diced tomatoes with green chiles: Add authentic look and gentle heat
- Lime juice: Makes the whole dish pop with a bit of tang
- Chicken broth: Gives the rice extra flavor as it cooks
- Fresh cilantro: The final touch that adds bright color and fresh taste
Step-by-Step Instructions
- Cook the Flavor Base:
- Warm olive oil in a big skillet over medium high heat until it's hot. Toss in the chopped onion and cook for about 2 to 3 minutes till they get soft and see-through. Stir now and then so they don't get too brown.
- Brown the Rice:
- Put uncooked rice into the pan with the onions and keep stirring for around 3 minutes. The rice will start to turn golden which creates a nutty flavor that's key to real Mexican rice. While you're stirring, sprinkle the garlic salt and cumin all over to coat the rice evenly.
- Pour in the Wet Stuff:
- Add the Mexican diced tomatoes with their juice, the chicken broth, and fresh lime juice. Mix gently to combine everything, making sure no rice is stuck to the bottom. Let it come to a full boil, which should take about 2 minutes.
- Cook Until Done:
- Turn the heat to low and put a tight lid on the skillet. Let the rice cook without peeking for 20 minutes. Don't lift the lid because you'll let out steam that's needed for cooking.
- Finish It Off and Serve:
- Take the pan off the heat and leave it covered for 5 more minutes. Then take off the lid and fluff the rice carefully with a fork to break up any lumps. Mix in the fresh chopped cilantro right before serving to keep its bright flavor and color.
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The green chiles in those Mexican diced tomatoes are my hidden trick in this dish. My grandma showed me that their mild kick works perfectly with the earthy cumin to create that genuine restaurant-style taste that makes this rice special. We now serve it at all our family get-togethers with enchiladas or fajitas.
Customize It
Though this rice tastes great as is, you can change it up loads of ways to suit what you like. You can throw in diced bell peppers with the onions for more color and goodness. Switch chicken broth for veggie broth to make it friendly for vegetarians. For something more filling, mix in black beans or corn during the last 5 minutes of cooking. You can use this recipe as a starting point for trying new things in your kitchen.
Storage Tips
This Mexican rice keeps really well in a sealed container in your fridge for up to 4 days. To warm it up, just add a few water drops over the top, cover with a damp paper towel and microwave till hot. It stays just right without getting dry or mushy. If you want to keep it longer, freeze portions in containers that won't leak for up to 3 months. Let it thaw in the fridge overnight before warming for best results.
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Tasty Combinations
Mexican rice goes great with so many main dishes. Serve it next to enchiladas, tacos, or chile rellenos for a true Mexican meal. It also tastes wonderful with grilled meats, especially chicken or pork soaked in citrus and spices. For a complete meal without meat, pair it with refried beans and roasted veggies. Think about putting out sliced avocado, lime wedges, and extra cilantro so everyone can top their own portion how they like.
Frequently Asked Questions
- → What’s different about Mexican-style rice?
This dish gets its unique nutty taste from toasting the rice first. Then, cumin, lime, and tomato bring authentic flair topped with fresh cilantro and green chilies for extra flavor.
- → Can I make it vegetarian?
You can! Just swap the chicken broth with veggie broth. Toss in favorites like bell peppers for more nutrition and taste.
- → How can I tone it up or down on spice?
Choose between mild or spicy tomatoes with chilies. Want more heat? Add jalapeños or chili powder to kick it up a notch.
- → What’s the best way to store and reheat?
Keep it fresh in a sealed container in the fridge for about 4 days. Warm it up in the microwave with a damp paper towel to keep it soft. Want long-term storage? Freeze in smaller portions for about 3 months.
- → Is it easy to make for more people?
Definitely! Just double everything and grab a bigger pan so it cooks evenly. Adjust broth amounts as needed for perfect results.