The Best Authentic Mexican Rice
Instant Pot And Stove Top Directions Below:
Enjoy your Mexican dinner with our Fast and Easy Mexican Rice! Whether you're kickin' it on the stove top or keeping it cool with the Instant Pot, this dish brings those Spanish and Mexican flavors to your table. Enjoy authentic Instant Pot or Stove Top Mexican Rice in minutes! Bursting with spices and diced tomatoes, . Don't forget lime wedges for extra zing! Great side dish for Tacos and Enchiladas or stuffing for a Mexican burrito!
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Ingredients:
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2 cups long-grain white rice
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2 tablespoons vegetable oil
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1 medium-sized onion, finely chopped
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2 cloves garlic, minced
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1 can (14.5 ounces)
Fire Roasted diced tomatoes, undrained
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1 can (10 ounces) diced tomatoes with green chilies, undrained
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2 cups chicken or vegetable broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 teaspoon Salt
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1/2 teaspoon pepper
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Fresh cilantro for garnish (optional)
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Lime wedges for serving
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Mexican Recipes
How do you make
Instant Pot Authentic Mexican Rice
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Rinse 2 cups of long-grain white rice under cold water until the water runs clear. Set aside.
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Turn on the Instant Pot and select the "Saute" function. Heat 2 tablespoons of vegetable oil in the pot.
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Add finely chopped onions and minced garlic to the Instant Pot. Sauté until the onions become translucent.
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Stir in the rinsed rice, toasting it in the oil for 2-3 minutes until it becomes lightly golden.
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Add both cans of diced tomatoes (14 ounces and 10 ounces) with their juices to the Instant Pot. Mix well.
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Pour in 2 cups of chicken or vegetable broth. Season the mixture with 1 teaspoon each of ground cumin, chili powder, and paprika. Add 1/2 teaspoon each of garlic powder and onion powder. Season with salt and pepper to taste. Stir thoroughly.
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Close the Instant Pot lid and set the vent to the sealing position.
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Cancel the "Saute" function and select the "Pressure Cook" or "Manual" setting. Set the cooking time to 4 minutes on high pressure.
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Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, followed by manual release for any remaining pressure.
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Open the Instant Pot and fluff the rice with a fork. If the rice seems too wet, let it sit uncovered for a few minutes to allow excess moisture to evaporate.
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Optional: Garnish the Mexican rice with chopped fresh cilantro.
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Serve the Instant Pot Mexican rice with lime wedges on the side for added flavor.
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How do you make
Stove Top Authentic Mexican Rice
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Rinse 2 cups of long-grain white rice under cold water until the water runs clear. Set aside.
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In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat.
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Add finely chopped onions and minced garlic to the pot. Sauté until the onions become translucent.
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Stir in the rinsed rice, toasting it in the oil for 2-3 minutes until it becomes lightly golden.
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Add both cans of diced tomatoes (14 ounces and 10 ounces) with their juices to the pot. Mix well.
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Pour in 2 cups of chicken or vegetable broth. Season the mixture with 1 teaspoon each of ground cumin, chili powder, and paprika. Add 1/2 teaspoon each of garlic powder and onion powder. Season with salt and pepper to taste. Stir thoroughly.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
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Once the rice is cooked, fluff it with a fork to separate the grains.
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Optional: Garnish the Mexican rice with chopped fresh cilantro.
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Serve the stovetop Mexican rice with lime wedges on the side for added flavor.
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Storage and Tips
Authentic Mexican Rice
Storage Tips:
Refrigeration:
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Allow the Mexican rice to cool completely before transferring it to an airtight container. Refrigerate within 2 hours of cooking.
Storage Duration:
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Stored properly, the Mexican rice can be refrigerated for up to 3-4 days.
Reheating Tips:
Microwave:
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Reheat individual portions in the microwave, adding a splash of water to maintain moisture.
Stovetop:
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Reheat larger quantities on the stovetop. Add a bit of broth or water, fluffing the rice as it warms.
Freezing Tips:
Cool Completely:
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Allow the rice to cool completely before freezing to prevent ice crystals.
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Portioning: Consider portioning into smaller containers for easier thawing.
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Airtight Containers: Use airtight containers or heavy-duty freezer bags to prevent freezer burn.
Labeling:
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Label containers with the date to track freshness.
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Freezer Duration: Mexican rice can be frozen for up to 3 months.
Tips:
Adjust Spice Level:
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Customize the spice level to your preference by adjusting chili powder and green chilies.
Vegetarian Option:
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For a vegetarian version, use vegetable broth instead of chicken broth.
Fluffing Rice:
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After cooking, let the rice sit for a few minutes with the lid off to fluff and release excess moisture.
Garnish Creatively:
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Experiment with garnishes like avocado, diced jalapeños, or grated cheese for added flair.
By following these storage and reheating tips, you can enjoy the flavors of your Authentic Mexican Rice even on busy days or make-ahead meals.