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.

The rice should be a tiny bit on the dry side (but still soft and fluffy). If your rice is really wet and mushy, you probably added too much water and/or overcooked it.

Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients.

The usage of rice

In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

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.

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.

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.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Why do you brown Mexican rice before cooking? ›

By sauteing the rinsed rice in a generous amount of oil, each grain develops a golden crust. This crust keeps each grain intact and gives the cooked rice a chewy, toothsome feel. Browning the rice is the secret to rice with plump, distinct grains, instead of a mushy pot with globs of rice.

Seasoning the water is the key to making sure your dish doesn't turn out bland—the way the water tastes before the liquid is absorbed into the rice is the way your rice will taste when it's done! If your water tastes bland, your rice will too.

Well, refrigerating rice until it firms up is one way of avoiding “mushy” texture of fried rice.

However, in southern Mexico, ​plain white rice is more common. But since adding the broth, tomato, onion, and garlic is the Mexican way to add flavor to rice, calling the dish "Mexican rice" indicates rice that is made in the Mexican style.

WHAT RICE IS BEST FOR MEXICAN RICE? I highly recommend basmati rice for this easy Mexican Rice recipe for the same reasons I raved about it in my Greek Lemon Rice. Not only does basmati boasts a light nutty flavor but basmati grains are long and slender like other white rices but they cook up lighter and fluffier.

Rice – while it's optional, adding rice into your burrito can make it extra filling and provide a bit more texture. Use cooked white rice or swap for brown rice if you're looking for some more nutrients. Avocado – another optional ingredient, but one we love to include for a bit of extra flavour and taste.

In general, the longer the grain, the firmer and fluffier the rice. Short and medium grains tend to be soft, moist, and sticky. Around here, all you need to know is that we use long-grain white rice. We have always been committed to preparing real food made with real ingredients.