Have you ever wondered how to make authentic Mexican rice just like you’d get from a restaurant? This Mexican rice recipe is the answer. Mexican rice is made with blended tomatoes, peppers, onions, and spices. Boiling white rice with this mixture gives the dish that familiar reddish-orange color you’d see in a restaurant.
Mexican rice is such a ubiquitous dish and there are thousands of different recipes out there. This one is my mother-in-law’s. We eat this rice weekly at my house next to beans, burritos, grilled steak, fish, or chicken.
To get this going, start by toasting the rice in a saute pan. Heat a tbsp of olive oil then add rice; stir frequently until fragrant and golden brown. While you’re toasting the rice add half an onion, a 10oz can of Rotel, and two garlic cloves to a blender. Blend until smooth.
Once you’ve toasted your rice, create a well in the center of the pan by moving the rice to the periphery. Then, turn down the heat on the stovetop to prevent the rice from burning. Add another tbsp of olive oil to the center of the well and pour in the blended vegetable mixture. Fry the mixture for about 2 minutes and then stir in the rice from the edges.
Add water and salt to the rice and bring the pan to a boil. Once boiling, move the rice with a wooden spoon to the center of the pan making a ridge. Now add a whole jalapeno to the pan, turn the heat back down to low, and cover.
Cook the rice for an additional 20 minutes until all the liquid is absorbed and the rice becomes fluffy. If desired, you can serve the jalapeno whole, chop it up and mix in with the rice, or discard it. I hope you enjoy this authentic Mexican rice recipe!
To make a full meal, try serving this rice next to my layered green chicken enchiladas!
Equipment You May Need
Authentic Mexican Rice
This recipe brings the familiar flavors of Mexican rice from the restaurant to your family’s dinner table.
- 2.5 cups White rice
- 1 can Rotel 10oz.
- 2 cloves Garlic
- 1/2 White onion
- 5 cups Water
- 2-3 tbsp Salt
- Jalepenos optional
Using a saute pan, heat 1 tbsp of olive oil over medium-high heat. Then, toast the rice, stirring frequently to avoid burning.
Blend the onion, garlic, and Rotel in a stand mixture, then set aside.
Make a well in the pan by pushing the rice to the edges. Add another tbsp of olive oil to the center of the pan, turn the heat down to low, and pour in the vegetable mixture. Fry the sauce in the center of the pan for 2-3 minutes, then stir in the toasted rice.
Add the water and salt to the pan and bring to a boil. Once boiling, move the rice to create a ridge in the middle of the pan, then add jalapeno (optional).
Turn stove back down to low, cover the pan, and cook for an additional 20 minutes until all the liquid is absorbed and the rice becomes fluffy.