Asada Mexican Rice Recipe

Preheat grill or grill pan

Preheat a grill or heavy grill pan over medium-high heat (about 400°F / 200°C). Lightly brush the red onion rings/wedges and the green pepper quarters with 1 tablespoon olive oil and season with a pinch of salt and pepper.

Grill the vegetables until charred and softened: place onions and pepper on the hot grill. Cook about 3–5 minutes per side for onions (until they have good char marks and are tender) and 4–6 minutes per side for peppers. Remove from grill and set aside. Once slightly cooled, thinly slice the grilled onion into strips. Reserve juices/pieces for folding into rice.

Rinse the rice in a fine-mesh sieve under cold water until water runs clear to remove excess starch. Drain well.

In a medium heavy-bottomed saucepan over medium heat, add 2 tablespoons vegetable oil and 1 tablespoon butter. When the oil is shimmering and butter melted, add the drained rice. Stir constantly to coat the rice and toast lightly for 4–5 minutes, until rice turns opaque and shows tiny golden edges but is not burnt.

Add the minced garlic and continue to stir for 30–45 seconds, until fragrant but not browned.

Stir in 1 cup tomato sauce and 2 tablespoons tomato paste until rice is evenly coated and the sauce warms through about 1 minute.

Pour in 3.5 cups chicken broth, then add 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 1/2 teaspoons salt. Stir once to combine and bring mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 18–20 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid while simmering.

Remove the pot from heat and let it sit, covered, for 8–10 minutes to steam and finish cooking.

Fluff the rice gently with a fork. Fold in the sliced grilled onions and charred green pepper (if using), reserving a small amount of grilled onion for garnish. Taste and adjust salt if necessary.

Transfer the rice to a serving bowl or platter. Sprinkle chopped cilantro on top and place lime wedges alongside. Optionally garnish with the reserved grilled onion slices for visual appeal.

Serve hot as a side for carne asada, grilled chicken, or with beans and tortillas. Squeeze lime over rice just before eating for added brightness.