Mexican Rice (Restaurant-Style)
I ruined so many batches of Mexican rice before I learned the toasting trick. My first attempts produced mushy, wet, flavourless rice that looked like orange porridge. My husband ate it politely and said "it's good" in the tone that means "please never make this again." The problem was simple: I was treating Mexican rice like regular rice — just adding liquid and hoping for the best. Mexican rice requires a crucial extra step that nobody told me about for years: you toast the rice in oil first, until it turns golden and smells nutty, BEFORE adding any liquid. That single step changes everything.
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1/2 cup tomato sauce
- 2 cups chicken broth
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt
- Optional: diced carrots, peas, corn added in last 5 minutes
Method
Toast the Rice
- Heat oil in a saucepan over medium heat. Add the dry rice and stir constantly for 4-5 minutes until the grains turn golden and smell toasty. Some grains will be darker than others — that's fine. You're looking for an overall golden colour and a nutty aroma. Don't walk away. Rice goes from toasted to burnt in about 30 seconds, and burnt rice is unsalvageable.
Add Aromatics
- Push the rice to the side. Add the diced onion and garlic. Cook 1-2 minutes until fragrant. The onion won't fully soften — that's okay. It'll cook through during simmering.
Add Liquids and Simmer
- Pour in tomato sauce and chicken broth. Add cumin and salt. Stir once to distribute. Bring to a boil, then immediately reduce to the lowest possible heat. Cover tightly and cook 18-20 minutes without lifting the lid. The steam is doing all the work — every time you peek, steam escapes and the rice cooks unevenly. Resist the urge. Walk away. Trust the process.
Rest and Fluff
- After 18-20 minutes, turn off the heat and let the rice sit, still covered, for 5 minutes. Then remove the lid and fluff with a fork. The grains should be separate, fluffy, and evenly coloured. If you added vegetables, stir them in during the last 5 minutes of cooking.
Notes
Fridge 4-5 days. Reheat in microwave with a splash of water and covered (the moisture steams the rice back to life). Freezes for 3 months — portion into freezer bags and lay flat for quick thawing. Day-old Mexican rice is also excellent for fried rice — the cross-cultural leftover remix continues.