- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 360 g
- 3 tbsp
- 3 cloves
- 240 ml
- 480 ml
- 1 tsp
- 1 tsp
- 1 ½ tsp
- 15 g
Process
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Put the long-grain white rice in a fine-mesh sieve and rinse under cold running water for 1 to 2 minutes, until the water runs clear. Shake the sieve and let the rice drain thoroughly for 5 minutes so it is not wet when it hits the oil.
Heat the vegetable oil in a wide heavy saucepan over medium heat. Add the drained rice and cook, stirring often, for 6 to 8 minutes, until the grains turn opaque white and then pale golden and smell nutty. Do not let them brown deeply.
Add the white onion and garlic to the pan and cook for 2 minutes, stirring, until softened and fragrant but not browned.
Stir in the tomato puree, ground cumin, dried oregano and fine salt. Cook for 2 minutes, stirring, until the puree darkens slightly and coats the rice.
Pour in the hot vegetable broth and stir once to distribute the rice evenly. Bring to a strong simmer, then reduce the heat to low, cover the pan tightly and cook for 18 to 20 minutes without lifting the lid or stirring.
Check doneness: tilt the pan and listen for a faint sizzle, and confirm the rice is tender with no liquid pooling. If there is still liquid, cover and cook 3 more minutes. If the rice is tender but wet, uncover and cook 2 minutes over low heat.
Remove from the heat and let the rice rest, covered, for 10 minutes. Uncover, fluff gently with a fork, taste and add more fine salt if needed. Garnish with fresh cilantro and serve with lime wedges.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the rice after the broth goes in. Once it simmers, leave it alone and keep the lid on, or the grains break and turn gluey.
- Rinsing and draining the rice is not optional: surface starch is what makes Mexican rice sticky instead of separate and fluffy.
- Use a wide, heavy pan with a tight-fitting lid. A crowded deep pot traps steam and steams the rice rather than letting it finish dry and separate.
- The broth must be hot when it goes in. Cold liquid drops the pan temperature, so the rice cooks unevenly and the outside turns mushy before the center is done.
- If your tomato puree is watery, simmer it in the pan for an extra minute before adding broth so the final dish is not soupy.
Substitutions
- vegetable broth→chicken broth or water plus an extra 1/4 tsp salt
- long-grain white rice→jasmine rice (reduce broth by 60 ml and check at 15 minutes)
- tomato puree→3 ripe tomatoes blended and strained
- vegetable oil→corn oil or light olive oil
- fresh cilantro→flat-leaf parsley
Storage & reheating
Cool the rice within 1 hour, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, portion it into freezer bags and freeze for up to 2 months; thaw overnight in the fridge. Reheat in a covered skillet over low heat with 1 to 2 tbsp of water or broth per cup, stirring once, for 5 to 7 minutes, or microwave covered in 30-second bursts until steaming. Do not reheat more than once.
FAQ
The questions we get asked most
Why did my Mexican rice turn out mushy and sticky?
Mushy rice almost always comes from skipping the rinse or from stirring after the broth was added. Rinse the rice until the water runs clear, drain it well, and do not touch it once it starts simmering. Also check your ratio: 360 g of rice to 480 ml of liquid is correct, so adding extra broth will make it wet.
Can I make Mexican rice ahead of time for a party?
Yes. Cook it fully, cool it within 1 hour, and refrigerate it in an airtight container for up to 4 days. Reheat it in a covered skillet over low heat with a splash of broth for 5 to 7 minutes, or in the microwave covered in short bursts. It actually tastes better the next day because the tomato and cumin flavors settle.
Can I use canned diced tomatoes instead of tomato puree?
You can, but blend and strain them first so the rice does not end up with chunks and extra liquid. Use about 240 ml of the strained tomato liquid and reduce the broth by 60 ml. Diced tomatoes straight from the can add too much water and make the rice uneven.
How do I know when the rice is fully cooked without lifting the lid?
Tilt the pan slightly and listen: a faint sizzle means the liquid is gone. You can also press a spoon gently into the center; if it meets no resistance and no liquid rises, it is done. If you must peek, do it quickly at 18 minutes, then cover and rest for 10 minutes so the steam finishes the job.
Why is my Mexican rice dry and crunchy on the bottom?
The heat was too high or the pan was too thin, so the liquid evaporated before the rice absorbed it. Use a heavy saucepan, keep the heat on low after the broth goes in, and check at 18 minutes. If the bottom is already crusting, move the pan off the heat and let it rest covered for 10 minutes; the trapped steam will soften the top layer.
Can I add vegetables or meat to this rice?
Yes, but add them at the right stage. Stir in 150 g of frozen peas or diced carrots with the broth so they cook in the steam, or brown 300 g of diced chicken or beef before the rice and set it aside, then return it with the broth. Extra ingredients add moisture, so reduce the broth by 60 ml.
Is this Mexican rice gluten-free and vegan?
As written, yes, provided your vegetable broth and tomato puree contain no gluten or animal products. Check the broth label, since some brands add wheat or dairy. The dish contains no meat, fish, dairy, eggs or gluten ingredients, so it fits both vegan and gluten-free diets.
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