HOW TO make traditional MEXICAN RICE | Mexican/Spanish rice recipe | Villa Cocina

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is more nutritious, while brown rice is often cheaper.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be healthier and cheaper than store-bought.

corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Fresh corn is healthier, while frozen corn is budget-friendly.

In a blender, combine tomatoes, white onion, bell pepper, garlic, tomato paste, achiote, coriander, cumin, and chicken broth. Blend until smooth and set aside.

Rinse the rice and drain well. Heat 3 tablespoons of oil in a large pan over medium heat. Add the rice and stir continuously. After 3 minutes, add the finely diced onion. Toast the rice slowly, adjusting the heat as needed, until golden brown, about 10–15 minutes.

Carefully pour in the blended sauce. Add the mixed vegetables, salt to taste, and a serrano pepper cut in half lengthwise. Bring to a gentle simmer, cover, and cook on medium-low heat for about 25 minutes, until the liquid evaporates and the grains are tender but not mushy. Avoid lifting the lid too often. Turn off the heat.

Once done, notice the tomato film around the pan edges—gently fold it into the rice. Cover again and let rest off the heat for 5–10 minutes.

Fluff the rice with a fork or spatula and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary