Understanding Mexican Rice

Mexican rice is often referred to by various names, including red rice, arroz rojo, or Spanish rice. In Tex-Mex cuisine, the terms Mexican and Spanish rice are frequently used interchangeably to describe the same tomato-flavored rice. However, the term “Spanish rice” can be misleading, as a version of it utilizes saffron as a base and tends to be sweeter than the tangy, spice-forward Mexican rice.

Cooking on the Stovetop vs. Rice Cooker

Traditionally, authentic Mexican rice is prepared on the stovetop, where you can sauté the aromatics, spices, and rice before boiling and steaming. Toasting the rice beforehand infuses additional flavor; however, using a rice cooker simplifies the process, offering a hands-free cooking experience. To enhance the flavor of our Mexican rice, we incorporate chicken broth and a chicken bouillon cube.

Choosing the Right Rice

For the best results, Mexican rice should be made with extra long-grain white rice. We recommend using Mahatma brand extra long-grain rice, as it yields a fluffy and less sticky texture, perfect for this dish. Avoid short-grain or medium-grain rice, typically reserved for sushi, as they can become too mushy in this preparation.

Ingredients for Mexican Rice

This Mexican rice recipe includes several flavor boosters to ensure that every bite of the extra long-grain rice is delicious:

• Chicken bouillon adds a savory, umami flavor. Mix it with very hot water to dissolve fully before adding to the rice, avoiding any chunks. Tomato bouillon can also be added for extra flavor if available.
• Chicken broth contributes richness, flavor, and saltiness to the rice.
• Canned, fire-roasted diced tomatoes simplify the recipe, eliminating the need for cooking or blending. After cooking, fluff the rice and gently mash the tomatoes to incorporate them.
• Dried spices like cumin and chipotle powder add warmth and earthiness. For those who prefer more heat, cayenne or chili powder can be included.
• Fresh aromatics such as diced onion and minced garlic are traditional in Mexican rice, adding depth and spice.
• Neutral oil helps separate the rice grains, preventing a sticky texture.

What to Serve with Mexican Rice

Mexican rice is commonly served alongside refried beans, grilled and marinated meats, roasted peppers, and fresh salsa. However, its brothy and tangy tomato flavor pairs well with a variety of dishes beyond just Mexican cuisine, complementing many meals beautifully.

Recipe: Mexican Rice in a Rice Cooker

• Rinse 1 ½ cups of extra long-grain rice in a strainer under running water until the water runs clear. Set aside.
• In a heat-safe bowl, add ½ cup of hot water and microwave for one minute. Crumble 1 chicken bouillon cube into the hot water and stir until dissolved.
• In the same bowl, add ½ cup of chicken broth, 14.5 oz of fire-roasted diced tomatoes, ⅛ tsp of cumin, and ⅛ tsp of chipotle powder. Mix well.
• In the rice cooker pot, add 1 tbsp of neutral oil, ¼ cup of diced white onion, and 2 tsp of minced garlic. Mix together.
• Add the rinsed rice and ensure all grains are coated with oil.
• Add all ingredients and liquids to the rice pot and mix again.
• Close the lid and select the white long-grain rice setting or the Jasmine rice setting on your rice cooker. Cooking time will vary; our Zojirushi rice cooker takes about 58 minutes on the Jasmine rice setting.
• Once cooked, open the lid and gently crush the diced tomatoes if desired.
• Fluff the rice with a spatula, close the lid, and let it rest for an additional 10 minutes before serving.

Nutrition Facts

Mexican Rice in a Rice Cooker

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Lunch, Side Dish

Cuisine: American, Mexican

Keyword: easy recipe, red rice, Spanish rice