How to Make Mexican Rice Recipe for all your Tex-Mex meals! (2024)

FAQs

What kind of rice do Mexican restaurants use? ›

The most popular type of rice used in Mexico is a medium long grain rice. Two types are cultivated in Mexico, Sinaloa (long grain) and Morelos (short grain). Rice is served as a food, in and of itself, in Mexican meals.

One of the main differences between these two rice dishes is that Mexican rice is fluffier and tends not to stick together. Whilst Spanish Rice is known for that rich yellow color, Mexican Rice is best known for its reddish orange hue that it gets from being cooked with cumin.

Because you use too much water. The ratio is 2 cups water per 1 cup rice. When you add the water lower the flame to medium and cover the pot. **in case your rice has absorbed an excessive amount of liquid, the grains can also have cut up and the starches may also have given the rice a soft, gluey consistency**.

If you're a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color.

Rice is not native to Mexico and was brought over in the 1500s when Spain started their invasion. The Spaniards began to import cattle, pigs, goats, and chickens. As the Spaniards continued their travels around the world, they visited Asia, and from there they brought back wheat and rice to Mexico.

Add lots of pepper. Stir in a couple of tablespoons minced fresh herbs, ideally warmed first in melted butter. Cook a couple of tablespoons minced garlic, leek, scallion, or shallot in olive oil or butter until just soft to add while fluffing. Add lemon juice to taste (great with butter and pepper).

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

The big picture: Mexican rice is one of the healthier ways to eat rice. Cooking rice with vegetables and olive oil adds extra vitamins, minerals, and antioxidants to your rice.

Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes. Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

Frying the rice before hand makes the whole rice cooking process more forgiving. One can use more water and cook longer without turning the rice into a pasty mess. Also, the technique can assist in making rice more savory. For example sauteing onion or garlic in the oil before adding rice adds flavor.

Why do Mexicans fry their rice before cooking? ›

Frying the rice is probably the most vital step here to getting that restaurant texture. Let it get really nutty and brown, it'll improve the final dish.

Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on. Be patient. Don't raise the temperature to rush the rice—that'll just put you right back where you started.

Cook the rice properly - Undercooked or overcooked rice can have a bitter taste. Make sure you cook the rice properly to the right tenderness and texture. 2. Soaking - Soak the rice in water for at least 30 minutes before cooking.

If you cooked on a temperature that is too high (you should always bring to a boil before reducing to a simmer) then the rice will be burnt on the bottom and raw on top.

Long grain white rice is most common rice used in traditional American recipes, and it's also popular in Asian and Mexican cuisine.

Using locally available ingredients like tomatoes, peppers, onions, and local spices, the Mexicans created what we now know as Mexican rice. However, it's important to note that this familiar dish is just one of many interpretations of "arroz" within Mexican cuisine.

However, restaurants still make a point of choosing the appropriate type of rice. First off, they almost always use long-grain or medium-grain rice. Long-grain rice (like Basmati) retains distinct grains, while medium-grain has a greater chewiness and maintains its structure after frying.

The perfect kind of rice for burritos

Many use jasmine or basmati rice for an even better flavor and aroma. Cilantro lime rice is also one of the recommended types. If you're looking for a bit of spice, try adding Mexican-style seasonings like chili powder, cumin, garlic powder, and oregano.