How to Make Authentic and Healthy Mexican Rice
Can you fathom a plate of homemade burritos, tacos, enchiladas, or quesadillas without a side of Mexican rice? That’s just plain wrong. With this super easy recipe, you can learn how to make Mexican rice in the comfort of your own cocinita.
What is Authentic Mexican Rice?
Authentic Mexican rice, also known as arroz rojo, is made with all of the best traditional Mexican ingredients. White or brown rice is simmered in a tomato sauce with garlic, onion, and lime juice— plus aromatics such as cumin and cilantro. Que rico. You can easily adjust the spice level with chili peppers or jalapeños. If you’re up for more heat, you may opt for serrano or habañero peppers.
Mexican rice makes any Mexican-inspired dish feel authentic, but we’d argue it’s flavorful enough to enjoy on its own (perhaps topped with half of an avocado). The second-day leftovers are particularly tasty.
How to Make Mexican Rice in Four Easy Steps
To make this Mexican rice, you’ll need a food processor or high-speed blender and a saucepan with a lid.
First, you’ll create a flavorful base by making a tomato and onion mixture. For this recipe, we’re also going to add Kettle & Fire Chicken Bone Broth to the flavor base, which you’ll add in step three. Puree one can of fire-roasted whole peeled tomatoes and onion in a food processor.
It should yield two cups, plus some leftover, which you can use for a soup base or set aside for a second batch later.
Next, you’ll toast the rice. In a saucepan, heat oil over medium-high heat and toast the rice until it’s lightly browned (approximately eight to ten minutes). Add chili peppers and garlic, stirring until combined.
Pour the tomato puree and chicken bone broth into the saucepan along with the salt and cumin. Bring to a boil, then reduce heat to low and cover. Then comes the waiting game: Set your timer and let the rice cook for 45 minutes, undisturbed.
Remove the rice from the heat and let it stand for 10-15 minutes. Stir in chopped cilantro and fresh-squeezed lime juice. Now your authentic Mexican rice is ready to serve. Buen Provecho!
Authentic and Healthy Mexican Rice
Learn how to make flavorful, healthy, authentic Mexican rice in just four easy steps. Bone broth adds nutrients and flavor. Perfect for taco night.
- 1 (28-ounce) can fire-roasted whole peeled tomatoes
- 1 medium white onion roughly chopped
- 1/3 cup avocado oil
- 2 cups brown rice
- 1-2 red chili peppers or jalapeño peppers seeded and finely chopped
- 5 garlic cloves minced
- 2 cups Kettle & Fire Chicken Bone Broth (1 carton)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- Juice of 1-2 limes
Purée tomato and onion in a food processor. You’ll need 2 cups of the Mixture; preserve the rest for later or for a Mexican-style chicken soup.
In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic; stir until combined.
Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)
Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!
Notes: This Mexican rice can also be made with Kettle & Fire Tomato Soup. You may skip the first step of the recipe and just use the tomato soup as the cooking liquid along with Kettle & Fire Chicken Bone Broth.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook