Easy 15 Minute Restaurant Style Mexican Rice Recipe (2024)

FAQs

Why does Mexican restaurant rice taste better? ›

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

Any kind of long grain rice works well for making Mexican rice. You can use generic “long grain rice”, or basmati, or jasmine, anything like that.

One of the main differences between these two rice dishes is that Mexican rice is fluffier and tends not to stick together. Whilst Spanish Rice is known for that rich yellow color, Mexican Rice is best known for its reddish orange hue that it gets from being cooked with cumin.

Top tips for the perfect fluffy (not sticky) rice:

Rinse your rice in cold water before cooking to remove some of the starch. Sauté the uncooked rice in a little olive oil to lightly toast before adding the liquid. Stir frequently to make sure the rice doesn't burn.

Use Fresh Herbs and Chicken Stock

Next, add chicken stock instead of salted water and let the rice boil on high heat for two minutes. Then, lower the heat and allow the rice to steam. “The rice will smell so fragrant from the thyme and garlic, with the thyme enhancing the flavor to another level,” he says.

The rice should be a tiny bit on the dry side (but still soft and fluffy). If your rice is really wet and mushy, you probably added too much water and/or overcooked it.

A staple of many cuisines, including Puerto Rican, Dominican and Mexican cooking, sazón is a blend of spices, and when translated from Spanish, it means simply "seasoning." But there's an inherent complexity to sazón, with its unique blend having evolved across cultures and adapted to local palates and tastes.

Horchata (pronounced or-CHAH-tah) is a popular Mexican drink that is often described as a sweet rice milk beverage. Horchata is made out of rice, milk, vanilla, and cinnamon and is served in many Mexican restaurants.

Basmati vs Jasmine Rice

Both jasmine and basmati rice have a more pronounced aroma and taste than standard white rice. Choose jasmine rice when you want a fluffy, creamy dish. Try basmati in a pilaf, salad, or grain bowl where you want the texture of the individual rice grains to shine through.

Why is Mexican rice so orange? ›

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

Maybe you took the lid off of the pot too early, letting the steam escape. Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.

Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes. Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

How to Make Mexican Brown Rice. First, we'll lightly toast the brown rice in oil for extra flavor and separation. Then, we'll bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned). Then, we'll bake it in the oven for perfectly fluffy Mexican rice with amazing flavor.

It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

Mexican rice is much healthier and more nutritious than regular rice. It is rich in fiber, nutrients, and protein. Like other fruits and vegetables high in fiber, Mexican rice is a good source of dietary fiber.

Takeout rice is prepped for optimal texture

First, it is important to remove any impurities like sand or husks. Additionally, rinsing gets rid of the extra starch, which is what causes grains to stick together during the frying process.

Rice comes into play because it absorbs moisture even faster than salt. You're familiar with the lifesaver of putting your water-damaged phone in a bag of uncooked rice? It's the same concept. By adding just a few grains of rice to your salt shaker, restaurants can guarantee that your salt will pour with ease.

Mexican food is so appealing because it is a mash-up of several cultures. Its unique combination of spices, flavours, and brilliant colours makes for a stunning appearance. Many classic Mexican foods retain their pre-Hispanic roots, making them distinctive.