Mexican Rice

100m
Prep Time
25m
Cook Time
2h 5m
Ready In


"Recipe source: Bon Appetit (August 2004) This is served at room temperature so it can be prepared 2 hours ahead of time."

Original is 8 servings

Nutritional

  • Serving Size: 1 (170.1 g)
  • Calories 200.5
  • Total Fat - 3.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 628.6 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 2 g
  • Sugars - 1.4 g
  • Protein - 4.5 g
  • Calcium - 22.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a saucepan over medium heat heat the oil and then add the onion and garlic; saute until onion is softened and translucent (about 10 minutes). Stir in rice, and cook stirring a few minutes. Stir in broth and salt and bring to a boil; reduce heat to low; cover and cook until rice is tender (15 minutes). Remove from heat and let stand covered for 5 minutes.

Step 2

Transfer to a serving dish, cool to lukewarm, stirring occasionally - this will take about 1 1/2 hours. Add 1/2 cup cilantro dressing to rice and toss to coat.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a milder flavor, use jalapeño chiles instead of serrano.
  • Make sure to use dry long grain rice for this recipe.

  • Replace olive oil with avocado oil - Avocado oil has a higher smoke point than olive oil, so it can be heated to a higher temperature before it starts to smoke. This makes it a better choice for sautéing vegetables and other ingredients.
  • Replace serrano chiles with jalapeño chiles - Jalapeños are a milder pepper than serranos, so they will provide a milder flavor to the dish. This makes them a better choice for those who do not enjoy very spicy dishes.

Vegetarian Mexican Rice Substitute vegetable broth for chicken broth and omit the serrano chiles for a vegetarian version of this dish.



Grilled Chicken Fajitas - This classic Mexican dish is the perfect accompaniment to Mexican Rice. The combination of the savory chicken and the spicy rice creates a delicious and balanced meal.


Mexican Street Corn - This Mexican side dish is the perfect complement to Grilled Chicken Fajitas. The smoky and spicy flavors of the corn pair perfectly with the savory chicken and the spicy rice. Plus, it's a great way to add some extra veggies to the meal!




FAQ

Q: How long does it take to prepare Mexican Rice?

A: Mexican Rice can be prepared in about 20 minutes, plus 1 1/2 hours for cooling to lukewarm.



Q: How do you make Mexican Rice?

A: To make Mexican Rice, start by sautéing onions and garlic in a large skillet. Then, add in the rice and stir until the rice is lightly toasted. Add in the broth and seasonings, bring to a boil, reduce the heat, cover and simmer for 15 minutes. Finally, fluff the rice with a fork and let it cool to lukewarm.

2 Reviews

NELady

Loved the flavor of this rice -- I minced the serrano as fine as I could and used only half of what was posted (I'm a sissy and serrano chilies are HOT to me). It was perfect.

5.0

review by:
(30 Jul 2023)

Luvcookn

Very lovely rice! I could not get serrano, so used jalapeno chili. The cilantro dressing is perfect in the rice! Will be making this again for sure. Thanks for sharing Ellie. Made for Billboard Recipe Tag.

5.0

review by:
(5 Feb 2017)

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Fun facts:

The serrano chiles used in this recipe are native to Mexico and are a popular ingredient in many Mexican dishes.

In the early 20th century, Mexican-style rice became popular in the United States when celebrity chef, Fannie Farmer, included it in her cookbook, The Boston Cooking-School Cookbook.