Mexican Rice Recipe

Rinse and measure rice

Rinse the long-grain rice under cold water in a fine-mesh sieve until the water runs clear (about 30–60 seconds). Drain well. This removes excess surface starch so the cooked rice is fluffy.

Prepare tomato broth

In a liquid measuring cup, whisk together the chicken broth, tomato paste, diced or crushed tomato, and tomato sauce (if using) until smooth. Set aside.

Toast the rice

Heat a wide, heavy-bottomed skillet or saucepan over medium heat. Add the vegetable oil and let it warm until shimmering. Add the rinsed and drained rice and spread it into an even layer. Cook, stirring frequently, until the rice turns opaque and develops light golden brown spots (5–7 minutes). This toasting adds nuttiness and helps keep grains separate.

Sauté aromatics

Push the toasted rice to the side and add the chopped onion to the pan (or remove rice briefly if pan is small). Sauté the onion 2–3 minutes until softened. Add the minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant, being careful not to burn the garlic. Stir in ground cumin, chili powder, and smoked paprika and cook 20–30 seconds to bloom the spices.

Combine rice and aromatics

Stir the browned rice back together with the softened aromatics so everything is evenly distributed in the pan.

Carefully pour the prepared tomato-broth mixture into the pan with the rice and aromatics. Stir once to combine, scraping any browned bits from the bottom. Increase heat to bring the mixture to a gentle boil.

Once boiling, reduce heat to low so the surface is barely simmering. Cover the pot with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the liquid is absorbed and rice is tender. Avoid lifting the lid during cooking to maintain steam.

After the cooking time, remove the pan from heat and let it sit, covered, for 5–10 minutes to finish steaming. This step ensures even texture and separates grains.

Remove the lid and fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning: add more salt if needed (start with an extra 1/4 tsp if required) and black pepper to taste.

Stir in the chopped cilantro and lime juice for bright finishing flavor. Serve warm.