Delicious, versatile, and always satisfying—Mexican rice is the ultimate side dish that can transform any meal into a fiesta! Whether you’re craving quick weeknight dinners, festive holiday spreads, or cozy comfort food, we’ve gathered 18 mouthwatering recipes to suit every taste and occasion. Get ready to spice up your cooking routine and discover your new favorite rice dish—let’s dive in!
Authentic Mexican Red Rice
Nothing captures the vibrant soul of Mexican cuisine quite like a perfectly executed red rice, where each grain stands distinct yet harmoniously infused with rich tomato essence and subtle spice. This foundational dish transforms humble ingredients into a celebration of texture and flavor that complements everything from tacos to grilled meats. Mastering this authentic version ensures your table always boasts that signature restaurant-quality depth.
Ingredients
- 1 cup long-grain white rice – I always rinse mine thoroughly until the water runs clear to remove excess starch
- 2 medium Roma tomatoes, roughly chopped – their low moisture content creates the most vibrant red sauce
- 1/4 cup white onion, diced – this sweet variety balances the tomatoes beautifully
- 1 garlic clove, peeled – fresh is essential for that aromatic foundation
- 2 cups chicken broth – homemade elevates it, but quality store-bought works wonderfully
- 2 tablespoons vegetable oil – a neutral oil lets the other flavors shine through
- 1 teaspoon salt – fine sea salt distributes most evenly throughout the rice
Instructions
- Combine tomatoes, onion, and garlic in a blender and blend on high speed for 45 seconds until completely smooth.
- Heat vegetable oil in a heavy-bottomed saucepan over medium heat until it shimmers, about 2 minutes.
- Add rinsed rice to the hot oil and toast while stirring constantly for exactly 4 minutes until grains turn pale golden.
- Pour the blended tomato mixture into the toasted rice – it will sizzle vigorously – and cook while stirring for 3 minutes until most liquid evaporates.
- Pour in chicken broth and add salt, then bring to a rolling boil over high heat.
- Immediately reduce heat to low, cover tightly with a lid, and simmer undisturbed for 18 minutes.
- Remove saucepan from heat and let stand covered for 5 minutes – this resting period is crucial for perfect texture.
- Fluff rice gently with a fork, lifting from bottom to top to separate grains without crushing them.
This rice emerges with each grain distinct yet coated in that brilliant red hue, offering a subtle tomato tang that deepens as it rests. The fluffy texture makes it ideal for soaking up sauces from braised meats, while the vibrant color brings instant festivity to any plate. Try serving it alongside citrus-marinated grilled shrimp for a stunning contrast that highlights both the rice’s richness and its delicate seasoning.
Green Mexican Rice with Poblano Peppers
Crafted with the vibrant soul of Mexican cuisine, this verdant rice dish transforms humble ingredients into an extraordinary side. Charred poblano peppers lend their subtle smokiness while fresh herbs create a brilliant emerald hue that delights both the eyes and palate. It’s the kind of sophisticated yet approachable recipe that elevates any dinner table with its elegant simplicity.
Ingredients
– 2 large poblano peppers, roasted and peeled—their smoky depth is essential to the dish’s character
– 1 cup long-grain white rice, rinsed until the water runs clear to prevent gummy results
– 2 cups chicken broth, warmed—I find room temperature liquid helps the rice cook more evenly
– 1/2 cup finely chopped white onion, which provides a sweet foundation
– 2 garlic cloves, minced—freshly crushed releases the most aromatic oils
– 1/4 cup fresh cilantro leaves, packed for maximum herbal brightness
– 1/4 cup fresh parsley leaves, adding a clean, grassy note
– 2 tablespoons vegetable oil, my preferred neutral base for sautéing
– 1 teaspoon kosher salt, adjusted to enhance without overwhelming
Instructions
1. Preheat your oven to 400°F and roast the poblano peppers on a baking sheet for 20 minutes until the skins are blistered and blackened in spots.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling effortless.
3. Remove the skins, stems, and seeds from the peppers, then roughly chop the flesh.
4. Combine the chopped poblanos, cilantro, parsley, and 1/2 cup of chicken broth in a blender, blending on high for 45 seconds until completely smooth.
5. Heat the vegetable oil in a medium saucepan over medium heat until it shimmers, about 2 minutes.
6. Add the rinsed rice and toast for 4 minutes, stirring constantly, until the grains turn opaque with golden edges.
7. Stir in the chopped onion and cook for 3 minutes until softened but not browned.
8. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
9. Pour the green poblano puree and remaining 1 1/2 cups chicken broth into the saucepan, stirring to combine.
10. Bring the mixture to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes without peeking.
11. Remove from heat and let the rice rest, covered, for 10 minutes—this allows the grains to fully absorb moisture and become fluffy.
12. Fluff the rice gently with a fork, incorporating the salt evenly throughout. You’ll notice the grains remain separate and perfectly tender. Yet this emerald-hued rice offers more than visual appeal—its subtle heat from the poblanos balances beautifully with the fresh herbs, creating layers of flavor that complement grilled meats or stand alone as a vegetarian centerpiece. For an elegant presentation, serve it in individual ramekins garnished with extra cilantro sprigs.
Cheesy Mexican Rice Casserole
Perfectly layered with vibrant spices and comforting textures, this Cheesy Mexican Rice Casserole transforms humble ingredients into a showstopping centerpiece. Each spoonful delivers a harmonious blend of smoky, savory, and creamy notes that will have your guests asking for seconds. It’s the kind of effortless elegance that makes weeknight dinners feel like celebrations.
Ingredients
- 1 ½ cups long-grain white rice, rinsed well to remove excess starch for fluffier results
- 2 cups low-sodium chicken broth, my go-to for better flavor control
- 1 lb ground beef (85/15 blend), which I find offers the ideal balance of richness and leanness
- 1 medium yellow onion, finely diced—I always keep these chilled for easier, tear-free chopping
- 2 cloves garlic, minced, and I recommend using fresh rather than jarred for brighter aroma
- 1 (15 oz) can black beans, drained and rinsed thoroughly to reduce sodium
- 1 (15 oz) can fire-roasted diced tomatoes, undrained—their smoky depth is non-negotiable here
- 1 cup frozen corn kernels, no need to thaw; they’ll cook perfectly in the oven
- 2 tsp chili powder, the heart of this dish’s warmth
- 1 tsp ground cumin, toasted lightly in a dry pan first to awaken its earthy notes
- 1 tsp smoked paprika, my secret for that campfire-kissed essence
- 2 cups shredded Monterey Jack cheese, divided—I prefer hand-shredding for superior melt
- ¼ cup chopped fresh cilantro, stirred in at the end for a burst of freshness
- 1 tbsp extra virgin olive oil, my kitchen staple for sautéing
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Heat 1 tbsp extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
- Add 1 lb ground beef and cook for 5–7 minutes, breaking it into crumbles with a wooden spoon, until no pink remains.
- Stir in 1 finely diced yellow onion and cook for 4–5 minutes, until the onion turns translucent and fragrant.
- Add 2 minced garlic cloves and sauté for 1 minute exactly—overcooking can make it bitter.
- Sprinkle in 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, toasting the spices with the beef for 30 seconds to deepen their flavors.
- Pour in 1 ½ cups rinsed long-grain white rice and toss to coat evenly in the spiced mixture.
- Add 2 cups low-sodium chicken broth, 1 can undrained fire-roasted diced tomatoes, 1 can drained black beans, and 1 cup frozen corn kernels, stirring gently to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the rice has absorbed most of the liquid. Tip: Avoid peeking—steam escape can affect cooking time.
- Remove from heat and stir in 1 cup shredded Monterey Jack cheese and ¼ cup chopped fresh cilantro until the cheese melts slightly.
- Transfer the mixture to the prepared baking dish and top evenly with the remaining 1 cup shredded Monterey Jack cheese.
- Bake uncovered at 375°F for 15–18 minutes, until the cheese is fully melted and bubbly with golden edges.
- Let the casserole rest for 8–10 minutes before serving—this allows the layers to set for cleaner slices. Tip: A metal spatula works best for lifting portions without breaking the crust.
Lusciously creamy with a satisfying crisp-edged cheese crust, this casserole delivers tender rice grains nestled among smoky beans and corn. For a stunning presentation, garnish with extra cilantro and serve alongside crisp romaine salad drizzled with lime vinaigrette. The leftovers, if any, reheat beautifully for next-day lunches that taste even more developed.
One-Pot Mexican Rice with Black Beans
On brisk autumn evenings when time feels scarce yet nourishment calls, this vibrant one-pot creation delivers both comfort and celebration. Our Mexican rice with black beans transforms humble pantry staples into a fragrant, colorful masterpiece that simmers to perfection while you attend to life’s other demands.
Ingredients
- 1 cup long-grain white rice – I always rinse mine until the water runs clear to prevent gummy results
- 2 tablespoons olive oil – extra virgin lends its fruity notes beautifully here
- 1 medium yellow onion, finely diced – about 1 cup for balanced sweetness
- 2 cloves garlic, minced – fresh is essential for that aromatic punch
- 1 15-ounce can black beans, drained and rinsed – I prefer low-sodium to control seasoning
- 1 14.5-ounce can diced tomatoes with green chilies – Ro-Tel gives just the right kick
- 2 cups vegetable broth – homemade if you have it, but quality store-bought works wonderfully
- 1 teaspoon ground cumin – toasting whole seeds and grinding elevates the flavor immensely
- 1/2 teaspoon smoked paprika – my secret for that subtle campfire essence
- 1/4 cup fresh cilantro, chopped – reserved for finishing, it brightens everything
Instructions
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
- Add diced onion and cook, stirring frequently, until translucent and lightly golden at the edges, 5-7 minutes.
- Stir in minced garlic and cook until fragrant, exactly 60 seconds to prevent burning.
- Add rice to the pot and toast, stirring constantly, until grains turn opaque with faint golden spots, 3-4 minutes.
- Sprinkle cumin and smoked paprika over the rice, stirring 30 seconds to bloom the spices.
- Pour in diced tomatoes with green chilies and their liquid, scraping any browned bits from the pot bottom.
- Add black beans and vegetable broth, stirring once to combine all ingredients evenly.
- Bring mixture to a vigorous boil, then immediately reduce heat to low and cover tightly with a lid.
- Simmer undisturbed for 18 minutes – resist peeking to maintain steady steam.
- Remove pot from heat and let stand covered for 5 minutes to complete absorption.
- Fluff rice gently with a fork, incorporating chopped cilantro throughout.
Hearty yet delicate, each grain remains distinct while embracing the smoky cumin and bright tomato notes. Serve this directly from the pot family-style, or elevate it with avocado slices and a squeeze of lime for contrasting creaminess and acidity that cuts through the richness.
Spicy Chipotle Mexican Rice
Perfectly balancing smoky heat with comforting familiarity, this Spicy Chipotle Mexican Rice transforms the humble grain into a vibrant centerpiece worthy of any gathering. The subtle warmth of chipotle melds beautifully with aromatic spices, creating a dish that feels both sophisticated and deeply satisfying.
Ingredients
- 1 ½ cups long-grain white rice, rinsed until water runs clear—this removes excess starch for fluffier results
- 2 tablespoons olive oil, my preferred choice for its clean flavor that doesn’t overpower the spices
- 1 small yellow onion, finely diced—I find this size provides just the right sweetness without dominating
- 2 cloves garlic, minced, using fresh cloves rather than jarred for maximum aromatic impact
- 1-2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce itself for that signature smoky depth
- 3 cups chicken broth, warmed to help maintain even cooking temperature from the start
- 1 teaspoon ground cumin, toasted briefly in a dry pan first to awaken its earthy notes
- ½ teaspoon dried oregano, crushed between your palms to release its hidden oils
- ¼ cup fresh cilantro, chopped, reserved for finishing—the bright freshness perfectly cuts through the richness
- 1 lime, cut into wedges for serving, because a squeeze of citrus right at the table elevates everything
Instructions
- Heat olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers, about 1 minute.
- Add rinsed rice and toast, stirring constantly, until grains turn opaque white and smell nutty, approximately 4-5 minutes.
- Stir in diced onion and cook until translucent and softened, about 3 minutes, scraping the bottom to prevent sticking.
- Add minced garlic and cook for exactly 30 seconds until fragrant but not browned.
- Mix in minced chipotle peppers, adobo sauce, toasted cumin, and crushed oregano, coating every grain evenly.
- Pour in warm chicken broth, bring to a vigorous boil, then immediately reduce heat to the lowest setting.
- Cover skillet tightly with a lid and simmer undisturbed for 18 minutes—no peeking, as steam escape affects texture.
- Remove from heat and let stand covered for 5 minutes to allow residual steam to finish cooking the rice.
- Fluff rice gently with a fork, incorporating chopped cilantro while separating grains without crushing them.
Fluffy with distinct grains and a beautiful reddish hue, this rice boasts layers of smoky heat that build gradually rather than overwhelm. Serve it alongside grilled meats or as a base for burrito bowls, where its robust character stands up beautifully to other bold flavors. The final squeeze of lime brightens the entire dish, making each bite feel both comforting and exciting.
Mexican Rice Stuffed Peppers
Nestled within vibrant bell peppers, this Mexican-inspired dish transforms humble ingredients into a stunning centerpiece worthy of any dinner table. Perfectly cooked rice mingles with savory spices and melted cheese, creating a comforting yet sophisticated meal that satisfies both the eyes and palate. Each pepper becomes an edible vessel, brimming with flavors that celebrate the warmth of Mexican cuisine.
Ingredients
– 4 large bell peppers (I prefer a mix of red and yellow for visual appeal)
– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 1 lb ground beef (85% lean provides ideal flavor without being greasy)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup chicken broth (homemade if you have it, but store-bought works beautifully)
– 1 cup shredded Monterey Jack cheese (I love the creamy melt of this particular cheese)
– 2 tbsp olive oil (extra virgin olive oil is my kitchen staple)
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt to season throughout cooking
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating hollow vessels.
3. Bring a large pot of salted water to a rolling boil and blanch the peppers for 3 minutes until slightly softened but still firm.
4. Drain the peppers thoroughly and stand them upright in the prepared baking dish.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the ground beef and cook for 5-6 minutes, breaking it apart with a spatula until browned throughout.
7. Stir in the diced onion and cook for 4 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute more, being careful not to burn it.
9. Sprinkle in the chili powder, cumin, and smoked paprika, toasting the spices for 30 seconds to release their oils.
10. Add the rinsed rice to the skillet and stir to coat with the spiced meat mixture.
11. Pour in the diced tomatoes with their juices and chicken broth, stirring to combine.
12. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice has absorbed most of the liquid.
13. Remove the skillet from heat and stir in half of the shredded cheese until melted and incorporated.
14. Spoon the rice mixture evenly into the prepared bell peppers, packing it gently.
15. Top each pepper with the remaining cheese, covering the filling completely.
16. Cover the baking dish with aluminum foil and bake for 25 minutes.
17. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
18. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Aromatic and visually stunning, these stuffed peppers offer a delightful contrast between the tender-crisp pepper walls and the fluffy, savory filling. The melted cheese creates a golden crust that gives way to the richly spiced rice mixture beneath. For an elegant presentation, serve alongside a crisp green salad dressed with lime vinaigrette, or garnish with fresh cilantro and a dollop of cool sour cream to balance the warm spices.
Easy Restaurant-Style Mexican Rice
Just when you thought restaurant-quality Mexican rice required culinary wizardry, this beautifully simple version delivers that signature fluffy texture and vibrant flavor right in your own kitchen. Each grain remains distinct yet perfectly infused with savory tomato essence and aromatic spices, creating that authentic depth we all crave. The secret lies not in complex techniques, but in precise timing and quality ingredients that transform humble pantry staples into something truly special.
Ingredients
- 1 ½ cups long-grain white rice – I always rinse mine thoroughly until the water runs clear to prevent gummy results
- 2 tablespoons vegetable oil – this neutral oil allows the other flavors to shine without competing
- ¼ cup finely chopped white onion – these small pieces melt beautifully into the rice as it cooks
- 2 cloves garlic, minced – fresh is essential here for that bright aromatic punch
- 8 ounces tomato sauce – I prefer the smooth consistency of canned sauce for even distribution
- 2 ½ cups chicken broth – warmed broth prevents temperature shock that can affect cooking time
- 1 teaspoon ground cumin – toasting this briefly unlocks its earthy complexity
- ½ teaspoon salt – adjust based on your broth’s saltiness, but this is my starting point
- ¼ cup frozen peas – these petite peas add perfect pops of color and sweetness
Instructions
- Rinse 1 ½ cups long-grain white rice in a fine-mesh strainer under cold running water for 90 seconds, gently agitating with your fingers until the water runs completely clear.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat for 2 minutes until shimmering but not smoking.
- Add the rinsed rice to the hot oil and toast for 4 minutes, stirring constantly with a wooden spoon until the grains turn pale golden and smell nutty.
- Stir in ¼ cup finely chopped white onion and cook for 2 minutes until the onion turns translucent around the edges.
- Add 2 cloves minced garlic and cook for exactly 30 seconds until fragrant but not browned.
- Pour in 8 ounces tomato sauce and stir continuously for 2 minutes until the rice is evenly coated and the sauce darkens slightly.
- Add 2 ½ cups warmed chicken broth, 1 teaspoon ground cumin, and ½ teaspoon salt, then bring to a vigorous boil over high heat.
- Once boiling, immediately reduce heat to low, cover tightly with a lid, and simmer undisturbed for 18 minutes.
- Remove the skillet from heat and let it stand covered for 5 minutes – this resting period is crucial for perfect texture.
- Fluff the rice gently with a fork, then fold in ¼ cup frozen peas and let residual heat warm them through for 2 minutes.
Each grain emerges perfectly separate with a tender bite, carrying the warm earthiness of cumin and sweet tomato richness. The peas provide delightful bursts of freshness against the savory backdrop, making this rice substantial enough to stand alone yet versatile enough to complement any Mexican-inspired meal. For a stunning presentation, garnish with fresh cilantro and serve alongside grilled vegetables for a vegetarian feast, or pair with citrus-marinated chicken for a complete dinner experience.
Mexican Rice with Corn and Peas
Kindly consider this vibrant Mexican rice, where golden grains mingle with sweet corn and tender peas, creating a dish that sings with both color and comfort. Each spoonful offers a delightful harmony of textures and flavors, making it the perfect accompaniment to your favorite Mexican-inspired meals or a satisfying standalone dish that brightens any table.
Ingredients
– 1 ½ cups long-grain white rice, which I always rinse thoroughly to remove excess starch for fluffier results
– 2 tablespoons olive oil, my preferred choice for its clean flavor that doesn’t overpower the other ingredients
– 1 small yellow onion, finely diced to melt seamlessly into the rice
– 2 cloves garlic, minced—I find fresh garlic makes all the difference here
– 1 cup frozen corn, thawed to prevent cooling the pan
– ¾ cup frozen peas, also thawed for even cooking
– 3 cups chicken broth, warmed to help the rice absorb liquid evenly
– 1 teaspoon ground cumin, toasting it first really wakes up its earthy notes
– ½ teaspoon chili powder, adding just enough warmth without overwhelming heat
– ¼ cup fresh cilantro, chopped at the last minute to preserve its bright flavor
– 1 lime, cut into wedges for squeezing over the finished dish
Instructions
1. Rinse 1 ½ cups long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, about 1 minute.
2. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat for 90 seconds until shimmering.
3. Add the rinsed rice to the hot oil and toast, stirring constantly, for 3-4 minutes until the grains turn pale golden and smell nutty.
4. Stir in 1 finely diced small yellow onion and cook for 4 minutes until translucent and softened.
5. Add 2 minced garlic cloves and cook for 45 seconds until fragrant but not browned.
6. Pour in 3 cups warmed chicken broth, being careful as it will sizzle and steam vigorously.
7. Stir in 1 teaspoon ground cumin and ½ teaspoon chili powder until fully incorporated.
8. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet tightly with a lid.
9. Simmer for 18 minutes without lifting the lid—this maintains the steam essential for proper cooking.
10. Remove the skillet from heat and let it stand covered for 5 minutes to allow the rice to finish steaming.
11. Fluff the rice gently with a fork to separate the grains without mashing them.
12. Fold in 1 cup thawed frozen corn and ¾ cup thawed frozen peas until evenly distributed.
13. Stir in ¼ cup freshly chopped cilantro just before serving to maintain its vibrant color and fresh flavor.
14. Serve immediately with lime wedges for squeezing over individual portions.
Yielded from the final steaming, the rice achieves a beautifully separate texture where each grain remains distinct yet tender. The sweet pops of corn and peas provide delightful contrast against the savory, cumin-kissed base, while a squeeze of fresh lime brightens every bite. Consider serving it alongside grilled chicken or spooned into warm tortillas for a quick, satisfying wrap that showcases its versatile appeal.
Cilantro Lime Mexican Rice
Savor the vibrant fusion of zesty lime and fresh cilantro that transforms humble rice into a spectacular side dish worthy of any Mexican-inspired feast. This aromatic creation balances bright citrus notes with earthy grains, creating a symphony of flavors that complements everything from tacos to grilled meats. Each fluffy grain absorbs the lively essence, promising to elevate your weeknight dinners into memorable culinary experiences.
Ingredients
- 1 cup long-grain white rice – I always rinse mine thoroughly to remove excess starch for perfectly separate grains
- 2 tablespoons olive oil – extra virgin adds a lovely fruity undertone that complements the citrus
- 1 small white onion, finely diced – about ¾ cup for balanced sweetness without overpowering
- 2 cloves garlic, minced – fresh is essential here for that pungent kick
- 1 ¾ cups chicken broth – I prefer low-sodium to better control the seasoning
- ¼ cup fresh lime juice – about 2-3 limes, and I always zest them first for maximum flavor
- ½ cup fresh cilantro, chopped – packed and measured before chopping for that vibrant green color
- 1 teaspoon kosher salt – I find it distributes more evenly than table salt
Instructions
- Rinse 1 cup long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, about 1 minute.
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
- Add ¾ cup diced white onion and cook while stirring frequently until translucent and softened, about 4-5 minutes.
- Stir in 2 cloves minced garlic and cook until fragrant, exactly 30 seconds to prevent burning.
- Add the rinsed rice to the saucepan and toast while stirring constantly until the grains turn opaque white, about 2 minutes.
- Pour in 1 ¾ cups chicken broth and ¼ cup lime juice, then add 1 teaspoon kosher salt.
- Bring the mixture to a rolling boil over high heat, then immediately reduce heat to low and cover tightly with a lid.
- Simmer undisturbed for 18 minutes – resist the temptation to peek as steam escape affects cooking.
- Remove the saucepan from heat and let stand covered for 5 minutes to allow steam to finish cooking the rice.
- Fluff the rice gently with a fork to separate the grains without crushing them.
- Fold in ½ cup chopped fresh cilantro until evenly distributed throughout the rice.
Velvety grains separate beautifully, each coated in the bright citrus essence that makes this rice unforgettable. The cilantro adds fresh herbal notes that cut through the richness, creating a perfect balance alongside spicy dishes. Consider serving it alongside carne asada or stuffing it into burritos for an extra layer of zesty complexity that transforms simple meals into extraordinary experiences.
Mexican Rice and Chicken Skillet
Crafted with vibrant spices and comforting textures, this Mexican Rice and Chicken Skillet transforms humble ingredients into a weeknight masterpiece that’s both nourishing and deeply satisfying. Imagine tender chicken mingling with aromatic rice, all simmered in a rich tomato base until each grain is perfectly fluffy. It’s the kind of one-pan wonder that brings warmth to any table, effortlessly elegant yet wonderfully approachable.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breast meat)
– 1.5 cups long-grain white rice, rinsed until the water runs clear to prevent gummy results
– 1 medium yellow onion, finely diced (about 1 cup—this builds a sweet foundation)
– 3 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 (14.5 oz) can diced tomatoes, undrained for extra saucy depth
– 2 cups chicken broth, preferably low-sodium so you control the salt
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp chili powder, for that warm, smoky kick
– 1 tsp ground cumin, toasty and essential for authentic flavor
– 1/2 tsp dried oregano, crushed between your fingers to release its oils
– 1/4 cup fresh cilantro, chopped (reserve some for garnish—it brightens everything up)
– 1 lime, cut into wedges for serving (a squeeze at the end lifts all the flavors)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs boneless, skinless chicken thigh pieces and cook until golden brown on all sides, approximately 6–8 minutes total, then transfer to a plate. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Reduce heat to medium and add 1 medium finely diced yellow onion, sautéing until translucent and soft, about 5 minutes.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add 1.5 cups rinsed long-grain white rice, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp dried oregano, toasting for 2 minutes to deepen the spices’ flavors.
6. Pour in 1 (14.5 oz) can undrained diced tomatoes and 2 cups chicken broth, scraping up any browned bits from the skillet bottom.
7. Return the seared chicken pieces to the skillet, nestling them into the rice mixture.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid. Tip: Avoid peeking under the lid to maintain steady steam.
9. Remove from heat and let stand, covered, for 5 minutes to allow the rice to fully fluff up.
10. Stir in 1/4 cup chopped fresh cilantro, reserving a tablespoon for garnish. Tip: Fluff the rice gently with a fork to keep grains separate.
11. Serve immediately with lime wedges for squeezing over the top.
Offering a delightful contrast of fluffy rice and succulent chicken, each bite is infused with smoky cumin and bright cilantro. For a festive twist, top with sliced avocado or a dollop of cool sour cream to balance the spices, making it a centerpiece that’s as versatile as it is comforting.
Vegetarian Mexican Rice Bake
Elevating humble ingredients into a stunning centerpiece, this vegetarian Mexican rice bake transforms simple pantry staples into a vibrant, satisfying meal that celebrates bold flavors and comforting textures. With its golden-brown crust and colorful vegetable medley, this dish brings the warmth of Mexican cuisine to your table with effortless elegance.
Ingredients
- 1 cup long-grain white rice – I find the slender grains absorb flavors beautifully while maintaining perfect separation
- 2 cups vegetable broth – using homemade broth makes all the difference, but a quality store-bought version works wonderfully
- 1 large yellow onion, finely diced – this forms the aromatic foundation that carries all the other flavors
- 3 cloves garlic, minced – fresh garlic is non-negotiable here for that authentic depth
- 1 red bell pepper, diced – I love the sweet crunch and vibrant color it adds
- 1 cup corn kernels – frozen works perfectly and provides little bursts of sweetness
- 1 can black beans, rinsed and drained – these add wonderful protein and texture
- 1 can diced tomatoes with green chilies – my secret weapon for built-in spice and acidity
- 2 teaspoons chili powder – I prefer the complex heat of ancho chili powder
- 1 teaspoon cumin – toasting whole seeds and grinding them fresh elevates the entire dish
- 1 cup shredded Monterey Jack cheese – this melts beautifully and creates that irresistible golden crust
- 2 tablespoons olive oil – extra virgin olive oil is my go-to for its fruity notes
- Fresh cilantro for garnish – nothing compares to the bright, citrusy freshness of just-picked leaves
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the diced onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
- Add the diced red bell pepper and cook until slightly softened, about 4 minutes.
- Mix in the rice and toast for 2 minutes, stirring constantly until the grains turn opaque around the edges.
- Sprinkle in the chili powder and cumin, toasting the spices for 30 seconds to release their essential oils.
- Pour in the vegetable broth, scraping any browned bits from the bottom of the skillet.
- Add the diced tomatoes with green chilies, corn kernels, and black beans, stirring to combine thoroughly.
- Bring the mixture to a vigorous boil, then immediately reduce heat to low and cover tightly.
- Simmer for 18 minutes without lifting the lid – this ensures the rice cooks evenly and absorbs all the liquid.
- Remove from heat and let stand covered for 5 minutes to allow the rice to finish steaming.
- Fluff the rice mixture with a fork, then transfer to the prepared baking dish, spreading evenly.
- Sprinkle the shredded Monterey Jack cheese evenly over the top, covering the entire surface.
- Bake at 375°F for 20-25 minutes until the cheese is completely melted and develops golden-brown spots.
- Switch the oven to broil and cook for 2-3 minutes until the cheese forms a beautifully blistered crust.
- Remove from oven and let rest for 10 minutes before serving to allow the flavors to meld.
- Garnish generously with fresh cilantro leaves just before serving.
Perfectly balanced between creamy and textured, this bake offers tender rice grains that hold their shape against the slight resistance of black beans and sweet corn bursts. The melted Monterey Jack creates a luxurious blanket over the vibrant vegetable medley, while the subtle heat from the chilies lingers pleasantly on the palate. Present it family-style with lime wedges for squeezing and creamy avocado slices to complement the rich, savory notes.
Mexican Rice Soup with Avocado
Zesty and soul-warming, this Mexican Rice Soup with Avocado transforms humble ingredients into an elegant bowl of comfort. Golden rice simmers in a fragrant tomato-chili broth until perfectly tender, while creamy avocado adds a cool, buttery contrast. It’s the kind of effortless dish that feels both nourishing and celebratory—ideal for a cozy weeknight or a stylish lunch with friends.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
– 1 medium yellow onion, finely diced (I find it sweetens beautifully when sautéed slowly)
– 2 cloves garlic, minced (freshly crushed releases the most aroma)
– 1 cup long-grain white rice, rinsed until water runs clear (this prevents gumminess)
– 4 cups vegetable broth, warmed (homemade stock elevates it, but store-bought works wonderfully)
– 1 (14.5-ounce) can diced tomatoes, with their juices (fire-roasted add a subtle smokiness)
– 1 teaspoon ground cumin (toasted whole seeds, then ground, offer the best flavor)
– 1/2 teaspoon chili powder (I prefer ancho for its mild heat and raisin-like notes)
– 1 large avocado, diced (choose one that yields gently to pressure for peak creaminess)
– 1/4 cup fresh cilantro, chopped (stems included for extra herbaceous punch)
– 1 lime, cut into wedges (a squeeze just before serving brightens everything)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add 1 finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden at the edges, 6–8 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, to avoid burning.
4. Add 1 cup rinsed long-grain white rice and toast, stirring constantly, until the grains appear opaque and smell nutty, 2–3 minutes.
5. Pour in 4 cups warmed vegetable broth and 1 can diced tomatoes with their juices, scraping any browned bits from the pot bottom for added flavor.
6. Stir in 1 teaspoon ground cumin and 1/2 teaspoon chili powder until evenly distributed.
7. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Remove the pot from heat and let it stand, covered, for 5 minutes to allow the rice to steam and the broth to thicken slightly.
9. Gently fold in 1 diced avocado and 1/4 cup chopped fresh cilantro just before serving to maintain their vibrant textures.
10. Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over top.
Just ladled into deep bowls, this soup marries the soft, grain-kissed broth with chunks of buttery avocado that melt on the tongue. The lime’s bright acidity cuts through the cumin’s earthiness, while cilantro lends a fresh, aromatic finish. For a stunning presentation, garnish with extra avocado slices and a drizzle of crema, turning each bowl into a vibrant, restaurant-worthy masterpiece.
Mexican Fried Rice with Shrimp
Meticulously crafted with vibrant colors and bold flavors, this Mexican Fried Rice with Shrimp transforms humble ingredients into an extraordinary weeknight feast. The marriage of plump shrimp with aromatic rice creates a dish that’s both comforting and sophisticated, perfect for those seeking culinary adventure without complexity. Each bite delivers a harmonious balance of smoky, spicy, and fresh notes that will transport your senses south of the border.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always pat them dry thoroughly for better searing)
– 1.5 cups long-grain white rice, rinsed until water runs clear to remove excess starch
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the spices)
– 1 medium white onion, finely diced (about 1 cup)
– 3 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 1 red bell pepper, diced into ¼-inch pieces
– 1 cup frozen corn kernels, thawed (I prefer the slight sweetness of frozen corn here)
– 1 (15 oz) can black beans, rinsed and drained
– 2 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp chili powder
– ¼ cup fresh cilantro, chopped (reserve some for garnish)
– 1 lime, cut into wedges for serving
– Salt to taste
Instructions
1. Rinse 1.5 cups long-grain white rice under cold water until the water runs clear, then drain completely.
2. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the rinsed rice to the skillet and toast for 3-4 minutes, stirring constantly, until lightly golden and fragrant.
4. Transfer the toasted rice to a rice cooker or saucepan with 3 cups water, cook according to package instructions, then spread on a baking sheet to cool completely. (Tip: Cooling rice prevents clumping and ensures perfect fried rice texture.)
5. Pat 1 lb raw shrimp dry with paper towels and season lightly with salt.
6. Heat 1 tablespoon olive oil in the same skillet over medium-high heat until it sizzles when a shrimp touches the surface.
7. Cook shrimp in a single layer for 2 minutes per side until opaque and lightly browned, then transfer to a plate.
8. Add remaining 1 tablespoon olive oil to the skillet and sauté 1 cup diced onion for 4 minutes until translucent.
9. Add 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
10. Stir in diced red bell pepper and cook for 3 minutes until slightly softened.
11. Add 1 cup thawed corn kernels and 1 can rinsed black beans, cooking for 2 minutes until heated through.
12. Sprinkle 2 tsp cumin, 1 tsp smoked paprika, and ½ tsp chili powder over vegetables, stirring for 1 minute to toast the spices.
13. Add cooled rice to the skillet, breaking up any clumps with a spatula.
14. Cook rice mixture for 5-6 minutes, stirring frequently, until heated through and lightly crisped. (Tip: Press rice against the hot skillet surface to create delightful crispy bits.)
15. Return cooked shrimp to the skillet along with any accumulated juices.
16. Gently fold in ¼ cup chopped cilantro until evenly distributed.
17. Season with salt to taste, starting with ½ teaspoon and adjusting as needed.
Kaleidoscopic in both appearance and flavor, this dish offers contrasting textures from the crisp-tender vegetables to the succulent shrimp and lightly crisped rice grains. Serve immediately with lime wedges for squeezing over top, or elevate it further by garnishing with avocado slices and a drizzle of crema for added creaminess that beautifully offsets the smoky spices.
Slow Cooker Mexican Rice
Radiant with the warm hues of sunset and fragrant with earthy spices, this slow cooker Mexican rice transforms humble ingredients into a spectacular side dish that pairs beautifully with everything from grilled chicken to vegetarian tacos. Requiring just minutes of active preparation, it develops incredible depth of flavor as it simmers gently throughout the day, filling your kitchen with the comforting aromas of cumin, garlic, and toasted rice.
Ingredients
– 2 cups long-grain white rice (I always rinse mine until the water runs clear to prevent gumminess)
– 1 medium yellow onion, finely diced (this sweet variety caramelizes beautifully)
– 3 cloves garlic, minced (freshly minced releases the most vibrant flavor)
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained (the smoky notes elevate the entire dish)
– 3 cups chicken broth (homemade if you have it, but quality store-bought works wonderfully)
– 2 tablespoons olive oil (extra virgin adds fruity notes)
– 1 teaspoon ground cumin (toasting whole seeds and grinding them fresh makes a remarkable difference)
– 1/2 teaspoon chili powder (I prefer ancho for its mild heat and rich flavor)
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)
– 1 teaspoon kosher salt (adjust to your preference, but this amount balances the flavors perfectly)
Instructions
1. Rinse 2 cups long-grain white rice under cold running water in a fine-mesh strainer until the water runs completely clear, gently agitating the grains with your fingers to remove excess starch.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
3. Add the rinsed rice to the hot oil and toast, stirring constantly with a wooden spoon, until the grains turn opaque white and smell nutty, approximately 4-5 minutes.
4. Stir in the finely diced yellow onion and cook, continuing to stir frequently, until the onion turns translucent and the rice develops light golden spots, about 3-4 minutes.
5. Add the minced garlic and cook for exactly 30 seconds, stirring constantly to prevent burning and release its aromatic oils.
6. Sprinkle 1 teaspoon ground cumin and 1/2 teaspoon chili powder over the rice mixture, stirring vigorously for 20 seconds to toast the spices and deepen their flavor.
7. Transfer the entire rice mixture to a 6-quart slow cooker, scraping the skillet thoroughly to capture all the flavorful bits.
8. Pour in the undrained can of fire-roasted diced tomatoes and 3 cups chicken broth, stirring gently to combine all ingredients without breaking the rice grains.
9. Stir in 1 teaspoon kosher salt until evenly distributed throughout the liquid.
10. Cover the slow cooker and cook on LOW heat for 2 hours without lifting the lid, which allows steam to properly circulate and cook the rice evenly.
11. After 2 hours, check if the rice has absorbed all the liquid and the grains are tender but still separate—if needed, cook for an additional 15 minutes.
12. Turn off the slow cooker and let the rice rest, covered, for 10 minutes to allow the grains to firm up slightly and absorb any remaining moisture.
13. Fluff the rice gently with a fork, incorporating 1/4 cup chopped fresh cilantro throughout while separating any clumps.
During those final minutes of resting, the rice achieves its perfect texture—each grain remains distinct yet tender, having absorbed the rich tomato broth and aromatic spices. The finished dish presents beautifully when garnished with remaining cilantro and served alongside grilled meats, or makes a spectacular base for burrito bowls topped with avocado and lime-marinated black beans.
Mexican Rice Salad with Lime Dressing
Bursting with vibrant colors and fresh flavors, this Mexican Rice Salad brings the essence of sun-drenched markets to your table. Each forkful combines fluffy rice with crisp vegetables and a zesty lime dressing that dances on the palate. It’s the perfect make-ahead dish for gatherings or a satisfying lunch that feels both nourishing and celebratory.
Ingredients
– 1 cup long-grain white rice, which I always rinse until the water runs clear to prevent clumping
– 2 cups water for perfectly fluffy grains
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes that complement the lime
– 1/4 cup freshly squeezed lime juice, about 2 large limes for maximum brightness
– 1 tsp ground cumin, toasted briefly to deepen its earthy aroma
– 1/2 tsp chili powder for a gentle warmth
– 1/4 tsp fine sea salt, which I prefer for even distribution
– 1 medium red bell pepper, diced into 1/4-inch pieces for crisp texture
– 1/2 cup finely chopped red onion, soaked in ice water for 10 minutes to mellow its bite
– 1/4 cup chopped fresh cilantro, stems included for extra herbal punch
– 1 (15 oz) can black beans, rinsed and drained thoroughly
Instructions
1. Rinse 1 cup long-grain white rice under cold running water until the water runs clear, about 1 minute.
2. Combine the rinsed rice and 2 cups water in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce heat to low and cover tightly.
4. Simmer for 18 minutes exactly—set a timer for perfectly cooked grains.
5. Remove the saucepan from heat and let it stand covered for 5 minutes to steam.
6. Fluff the rice with a fork and spread it on a baking sheet to cool completely to room temperature, about 20 minutes.
7. Whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lime juice, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp fine sea salt in a small bowl until emulsified.
8. Dice 1 medium red bell pepper into 1/4-inch pieces for uniform cooking and texture.
9. Finely chop 1/2 cup red onion and soak it in ice water for 10 minutes to reduce sharpness, then drain thoroughly.
10. Chop 1/4 cup fresh cilantro, including tender stems for more complex flavor.
11. Rinse and drain 1 (15 oz) can black beans until the water runs clear.
12. Combine the cooled rice, diced bell pepper, drained red onion, chopped cilantro, and black beans in a large mixing bowl.
13. Pour the lime dressing over the salad and toss gently until all ingredients are evenly coated.
14. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
What makes this salad truly special is the way the fluffy rice absorbs the zesty lime dressing while maintaining its distinct texture. The crisp bell peppers and creamy black beans create a delightful contrast that feels both light and substantial. For an elegant presentation, serve it in hollowed-out lime halves or alongside grilled shrimp for a complete meal that celebrates fresh, vibrant flavors.
Mexican Rice and Beef Stuffed Bell Peppers
Orchestrating a symphony of vibrant flavors and comforting textures, these Mexican Rice and Beef Stuffed Bell Peppers transform humble ingredients into an elegant weeknight masterpiece. Picture jewel-toned bell peppers cradling a savory filling that marries perfectly seasoned ground beef with aromatic rice, creating a dish that feels simultaneously rustic and refined. This recipe delivers restaurant-quality presentation with the soulful satisfaction of home cooking.
Ingredients
– 4 large bell peppers (I prefer a mix of red and yellow for visual appeal)
– 1 lb ground beef (85/15 lean-to-fat ratio provides perfect moisture)
– 1 cup long-grain white rice (rinsed until water runs clear to prevent clumping)
– 1 medium yellow onion, finely diced (sweet varieties like Vidalia work beautifully)
– 3 garlic cloves, minced (freshly minced releases the most aromatic oils)
– 1 can (14.5 oz) diced tomatoes with green chilies (Rotel adds wonderful zing)
– 2 cups beef broth (homemade if possible, for deeper flavor)
– 2 tbsp tomato paste (I always keep tube paste for quick measurements)
– 1 tbsp chili powder (authentic Mexican blend elevates the spice profile)
– 1 tsp ground cumin (toasting whole seeds and grinding fresh makes all the difference)
– 1 tsp smoked paprika (this secret ingredient adds subtle smokiness)
– 1/2 cup shredded Monterey Jack cheese (freshly grated melts more evenly)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish with olive oil.
2. Carefully slice the bell peppers in half lengthwise and remove all seeds and membranes, creating perfect edible vessels.
3. Arrange the pepper halves cut-side up in the prepared baking dish, ensuring they sit level.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until thoroughly browned.
6. Transfer the cooked beef to a plate using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
7. Reduce heat to medium and add the diced onion to the skillet, sautéing for 4-5 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute until golden and aromatic, being careful not to burn it.
9. Stir in the tomato paste and cook for 2 minutes until it deepens to a brick-red color, which develops richer flavor.
10. Add the chili powder, cumin, and smoked paprika, toasting the spices for 30 seconds until fragrant.
11. Return the cooked beef to the skillet along with the rinsed rice, stirring to coat everything evenly.
12. Pour in the diced tomatoes with green chilies and beef broth, scraping any browned bits from the bottom of the skillet.
13. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and has absorbed most liquid.
14. Remove the skillet from heat and stir in half of the chopped cilantro and half of the shredded cheese.
15. Generously fill each pepper half with the beef and rice mixture, mounding it slightly above the pepper edges.
16. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove the foil and sprinkle the remaining cheese over the stuffed peppers.
18. Return to the oven uncovered and bake for an additional 10-12 minutes until the cheese is bubbly and lightly golden.
19. Let the peppers rest for 5 minutes before serving to allow the filling to set properly.
20. Garnish with the remaining fresh cilantro just before serving.
Ultimately, these stuffed peppers achieve a beautiful textural contrast between the tender-crisp pepper shells and the savory, perfectly cooked filling. The rice maintains a delightful separate grain quality while absorbing the rich beef and tomato flavors, creating a harmonious bite. Consider serving them alongside a crisp jicama slaw or topping with creamy avocado slices for complementary coolness against the warm, spiced filling.
Mexican Rice Pudding (Arroz con Leche)
Delicately spiced and luxuriously creamy, Mexican rice pudding transforms humble pantry staples into a dessert that feels both comforting and celebratory. This traditional arroz con leche simmers slowly until each grain of rice swells with sweet, cinnamon-kissed milk, creating a dessert that’s as nostalgic as it is elegant.
Ingredients
- 1 cup long-grain white rice, rinsed well to remove excess starch for the creamiest texture
- 4 cups whole milk, which creates a richer pudding than lower-fat alternatives
- 1 cup water
- 1 cinnamon stick, my preference for deeper flavor compared to ground cinnamon
- ½ cup granulated sugar, added gradually to control sweetness
- ½ teaspoon pure vanilla extract, stirred in at the end to preserve its aromatic quality
- ¼ teaspoon fine sea salt, which beautifully balances the sweetness
- 1 tablespoon unsalted butter, my secret for adding a subtle richness
- Ground cinnamon for dusting, because that final sprinkle makes it picture-perfect
Instructions
- Combine the rinsed rice, water, and cinnamon stick in a heavy-bottomed saucepan over medium-high heat.
- Bring the mixture to a vigorous boil, then immediately reduce the heat to maintain a gentle simmer.
- Cook uncovered for exactly 8 minutes, or until most of the water has been absorbed and the rice appears slightly swollen.
- Pour in the whole milk and stir continuously with a wooden spoon to prevent the rice from sticking to the bottom of the pan.
- Add the salt and bring the mixture to a bare simmer over low heat, watching for tiny bubbles around the edges.
- Cook uncovered for 35-40 minutes, stirring every 5 minutes to ensure even cooking and prevent skin formation.
- Sprinkle in the sugar gradually, stirring for 2 minutes after each addition to fully dissolve the crystals.
- Remove the saucepan from heat and carefully fish out the cinnamon stick using tongs.
- Stir in the vanilla extract and butter until the butter melts completely and glistens across the surface.
- Transfer the pudding to serving bowls and let it rest for 15 minutes to thicken to the perfect consistency.
- Dust generously with ground cinnamon just before serving to release its aromatic oils.
Offering a texture that’s simultaneously creamy and distinct, each spoonful reveals plump rice grains suspended in their sweet custard. The cinnamon’ warmth lingers beautifully against the vanilla-kissed milk, creating a dessert that feels equally suited for weeknight comfort or dressed-up dinner parties. For an elegant twist, serve it chilled with a drizzle of dulce de leche or topped with fresh pomegranate seeds for bursts of tart contrast.
Mexican Rice with Chorizo and Tomatoes
Oftentimes, the most memorable meals emerge from humble ingredients transformed through thoughtful technique. Our Mexican Rice with Chorizo and Tomatoes exemplifies this culinary alchemy, where simple pantry staples evolve into a vibrant, soul-satisfying dish. This recipe balances the smoky heat of chorizo with the bright acidity of tomatoes, creating a harmonious base for perfectly cooked rice.
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear—this removes excess starch for fluffier results
– 8 ounces Mexican chorizo, removed from casing—I prefer the fresh variety over dried for its juiciness
– 1 medium yellow onion, finely diced—the sweet variety works beautifully here
– 2 cloves garlic, minced—freshly minced releases the most aromatic oils
– 1 (14.5-ounce) can diced tomatoes with their juices—fire-roasted add wonderful depth
– 2 cups chicken broth, warmed—homemade elevates the dish, but quality store-bought works well
– 2 tablespoons extra virgin olive oil—my go-to for its fruity notes
– 1 teaspoon ground cumin—toasting whole seeds and grinding them fresh makes all the difference
– ½ teaspoon smoked paprika—this provides the signature smoky backbone
– ¼ cup fresh cilantro, chopped—reserve some for garnish
– Salt to season layers—I use fine sea salt for even distribution
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add 8 ounces chorizo, breaking it into small pieces with a wooden spoon, and cook for 5-6 minutes until browned and crispy.
3. Transfer chorizo to a plate using a slotted spoon, leaving rendered fat in the skillet.
4. Add 1 diced onion to the skillet and cook for 4-5 minutes until translucent and lightly golden.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it.
6. Add 1 cup rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains turn opaque.
7. Sprinkle in 1 teaspoon cumin and ½ teaspoon smoked paprika, toasting for 30 seconds to bloom the spices.
8. Pour in the entire can of diced tomatoes with juices and 2 cups warm chicken broth, scraping any browned bits from the bottom.
9. Bring mixture to a boil, then immediately reduce heat to low and cover tightly with a lid.
10. Simmer for 18 minutes without peeking—this ensures even steam distribution for perfectly cooked rice.
11. Remove from heat and let stand covered for 5 minutes—this allows the rice to absorb remaining moisture.
12. Fluff rice gently with a fork, then fold in cooked chorizo and ¼ cup chopped cilantro.
Yielded by this careful layering of flavors, the finished dish presents with distinct, tender grains that hold their structure against the rich chorizo. The tomatoes provide a bright counterpoint to the smoky spices, while the cilantro adds fresh herbal notes. Consider serving it alongside grilled fish or topping with a fried egg for a complete meal that celebrates texture and balance.
Summary
A fantastic collection of Mexican rice recipes awaits you! From quick weeknight dinners to festive celebrations, there’s something for every taste and occasion. We hope these flavorful dishes inspire your next meal. Don’t forget to try your favorites, leave a comment sharing which recipes you loved most, and pin this article on Pinterest to save these delicious ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
