# Restaurant-Style Mexican Rice

Mexican rice, also called Spanish rice, is long-grain rice toasted in oil, then simmered with tomato, onion, garlic and cumin until fluffy and orange-red. It is the classic side for tacos, burritos, enchiladas and beans.

The secret to fluffy grains is rinsing the rice and toasting it until golden before adding any liquid.

- Total time: 40 min (prep 10 min, cook 30 min)
- Serves: 6
- Per serving (estimated): 280 kcal, 6 g protein
- Cuisine: Mexican. Category: Side dish. Diet: gluten-free, dairy-free.

## Ingredients

- 3 tbsp neutral oil
- 1 1/2 cups long-grain white rice (about 300 g)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 2 1/4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 cup frozen peas and carrots (optional)
- 1/4 cup fresh cilantro, chopped

## Method

1. Rinse the rice in a fine sieve under cold water until the water runs mostly clear, about 1 minute. Drain very well.
2. Heat the oil in a large pot or deep skillet over medium heat. Add the rice and cook 5 to 7 minutes, stirring often, until most of the grains turn golden brown and smell toasty.
3. Add the onion and cook 2 minutes until soft. Add the garlic, cumin and garlic powder and stir 30 seconds.
4. Stir in the tomato sauce and cook 1 minute, until it darkens slightly and clings to the rice.
5. Pour in the broth and add the salt. Stir once, scraping the bottom. Bring to a boil, then scatter the peas and carrots on top if using.
6. Cover with a tight lid and lower the heat to the lowest setting. Cook 18 minutes without lifting the lid.
7. Turn off the heat and let the pot sit covered for 10 minutes. Fluff with a fork, fold in the cilantro, and serve.

## Why it works

- Rinsing the rice removes surface starch, which is what makes grains clump and turn gummy.
- Toasting the rice in oil coats each grain with fat and adds a nutty flavor.
- Browning the rice before adding liquid helps the grains stay separate and firm.
- Cooking the tomato sauce for a minute removes its raw taste and deepens the color.
- Letting the rice rest covered finishes the cooking with steam and evens out the moisture.

## The science

- **Rinse and toast for fluffy rice.** Loose starch on the surface of rice turns to glue in hot water. Rinsing washes it away. Toasting in oil also coats grains and sets their outer layer, so they absorb liquid slowly and stay separate instead of clumping together.
- **The absorption method.** In the absorption method, rice cooks in exactly the amount of water it can soak up. A tight lid traps steam so the grains finish cooking evenly. Resting off the heat lets moisture spread from the wetter bottom to the drier top.

## Tips

- Use a pot with a tight lid and do not lift it while the rice cooks.
- Measure the liquid carefully, since too much makes mushy rice.
- Toast the rice until golden brown, not pale, for the best flavor.

## Mistakes to avoid

- Skipping the rinse, which leaves rice sticky, so rinse until the water runs mostly clear.
- Lifting the lid during cooking, which lets steam escape, so keep it covered.
- Burning the rice while toasting, which makes it bitter, so stir often over medium heat.

## Variations and swaps

- Add a diced jalapeno with the onion for a spicy version.
- Stir in black beans and corn for a hearty side.
- Blend the tomato, onion and garlic with the broth for a more traditional, smoother color.
- Swap tomato sauce for 2 tbsp of tomato paste plus 1/4 cup of water.
- Swap chicken broth for vegetable broth to make it vegan.
- Swap long-grain white rice for jasmine rice, and reduce the broth to 2 cups.

## Storage

Cool leftover rice quickly and refrigerate within 2 hours. Eat within 3 days and reheat to 165°F (74°C) with a splash of water, covered, until steaming hot.

## FAQ

**Why is my Mexican rice mushy?**

Mushy rice usually means too much liquid, no rinse, or stirring during cooking. Rinse the rice, measure carefully, and leave the lid on without stirring.

**Is Mexican rice the same as Spanish rice?**

They are nearly the same. In the United States, the names are used interchangeably for tomato-flavored rice. Spanish paella rice is a different dish.

**What rice is best for Mexican rice?**

Long-grain white rice is best because it cooks into separate grains. Jasmine also works, but use a little less liquid.

**Why do you fry rice before cooking it?**

Frying coats each grain in oil and toasts it, which adds flavor and helps the grains stay separate. It also gives restaurant-style color and texture.

**Can I make Mexican rice in a rice cooker?**

Yes. Toast the rice and aromatics in a skillet first, then transfer to the rice cooker with the tomato sauce and broth and cook as usual.

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Source: https://cookingscientist.com/recipes/mexican-rice (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846