Mexican Rice

Perfectly seasoned and fluffy Mexican rice is a side dish. Toasting rice and using tomato paste is the secret to this flavourful Mexican rice.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 35

Servings servings

Calories 170kcal

Wash rice in enough water by gently rubbing the grains with your finger. Repeat the process for 2-3 times until the washing liquid runs clear. Drain the rice in a colander and press to drain extra water. Let the rice drain well for about 20 minutes.
Heat oil in a dutch oven or heavy bottom pan. When the oil is hot, add drained rice and saute on medium-high heat. Keep stirring frequently, until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan, so the rice does not burn.
When the rice is evenly toasted and smells nutty. Reduce the heat, add onion and garlic. Saute again for a minute for the onion to get softened.
Next, add tomato paste, paprika, ground cumin, and oregano. Saute on low heat for about a minute, stirring continuously and scraping the bottom of the pan to prevent it from burning.
Add warm chicken stock, stir once, and check the seasoning. Add salt and pepper as per taste. Increase the heat and let it come to a low boil. Then simmer, cover, and cook for about 18-20 minutes.
When all the water has been evaporated ( slightly tilt the pan to see if any residual water at the bottom of the pan), switch off the flame. Let it rest(covered) undisturbed for 10 minutes.
Gently fluff with a fork or slotted spoon. Serve.