In our Mexican food-loving family, we’ve tried more than our fair share of Mexican Flavored rice recipes… This one is the best of the best!
Mexican Flavored Rice. One of the essential side dishes to any good Mexican meal. Our family has tried many, many Mexican rice recipes, with most of them turning out less than spectacular to our taste-buds. Unfortunately. Some were too salty, some too tomato-y, some too bland, some had a weird aftertaste, etc. etc…. But with persistence, we finally found a keeper!
This is the best homemade Mexican Flavored rice that I’ve EVER had. And it’s easy, and versatile (you can make it in the oven or on the stove). It yields flavourful, soft, fluffy rice – every time. It’s not overly endowed with a tomato taste, it definitely does not carry a weird after taste, and it’s not too salty. It’s just right in every way.
The extra rinsing step prior to cooking the rice is what keeps the rice from sticking and ensures that it ends up light and fluffy. Skipping that step would be a mistake. Sticky rice is for Asian meals, light and fluffy rice is for all the others (especially Mexican). You’ll love the texture the rice has after being rinsed thoroughly from its starch.
Whether you choose to make it all on the stove-top or choose to transfer it to the oven to bake, it takes less than an hour to make. It will keep for a week in the fridge, and it is easy to warm up either in the microwave, stove-top, or oven. Just add a tad bit of water, and reheat. Served with queso or salsa it’s excellent.
If you make this rice to go with your next Mexican (or Spanish) meal, let me know how it turns out!
Recipe type: Side Dish
Serves: 8 servings
PREP TIME 10 mins
COOK TIME 40 mins
TOTAL TIME 50 mins
Serving size: ⅛ recipe
Saturated fat: 1.4g
The best ever homemade Mexican Flavored rice. It’s quick, easy, and very tasty. No need for a boxed mix when you have a recipe like this!
2 cups long-grain white rice
⅓ cup olive oil
1 & ½ tsp onion powder
3 Tbl tomato paste
3 cups (24oz) chicken broth
1 & ½ tsp salt
1 & ½ tsp garlic powder
¼ cup corn kernels (optional)
Preheat oven to 350 (if baking the rice – or you can simply do it all on the stovetop)
Place the rice in a mesh strainer and run cold water over it for a few minutes. This step removes a lot of the starch so the rice will not stick after cooking, and it yields fluffier rice.
Heat the olive oil in the bottom of a medium-sized pan and drop a few grains of rice into it from time to time to check and see if they sizzle, crack, and pop =)
When the few grains you put in the pan sizzle – add the remainder of your rice and fry over medium heat it until it is light golden in color (about 6-10 minutes)
Once the rice is golden and translucent – add your remaining ingredients, increase the heat to medium-high, and bring to a boil.
Once it boils, either –
A) turn down the heat to low-medium and cover the pan with a lid. Cook for 30 mins until tender. Stir after 15 minutes.
B) turn the heat off on the stovetop and cover pan with aluminum foil and put in preheated oven for 30-35 minutes – stirring well half-way through the cooking time.
Fluff rice and serve hot.
Keep leftovers covered in the fridge for up to 1 week.
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