Classic Mexican Rice

Ingredients

Equipment Needed

• •Heavy-bottomed pot or Dutch oven with tight-fitting lid (3-quart minimum)
• •Fine-mesh strainer
• •Blender or food processor
• •Fork for fluffing

Instructions

1. 1

   Rinse and dry the rice

   Place the rice in a fine-mesh strainer and rinse under cold running water, agitating with your fingers, until the water runs clear. This removes excess surface starch that would otherwise make your finished rice gummy and clumped. Spread the rinsed rice on a clean kitchen towel and let it dry for at least ten minutes. Wet rice in hot oil spatters dangerously and won't toast properly.

   Some cooks skip the rinsing, but they're wrong. The difference between good Mexican rice and great Mexican rice lives in this step.
2. 2

   Prepare the tomato puree

   While the rice dries, combine the quartered tomatoes with half a cup of the chicken broth in a blender. Puree until completely smooth, about thirty seconds. The mixture should be the color of a ripe watermelon. Set aside. If using the optional serrano chile, add it to the blender for a gentle heat that builds in the background.

3. 3

   Toast the rice until golden

   Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the dried rice in an even layer. Now comes the important part: stir frequently for eight to twelve minutes, watching as the grains transform from translucent white to a rich, golden brown. Listen for the sound to change from sizzling to a gentle crackling. The kitchen will smell nutty and warm, almost like popcorn. This toasting is the soul of Mexican rice.

   Patience here. If you rush the toasting, you'll have pale, bland rice. The browning creates depth no amount of seasoning can replicate.
4. 4

   Soften the aromatics

   Push the toasted rice to the sides of the pot, creating a well in the center. Add the diced onion to this clearing and cook for two minutes, stirring just the onion, until it turns translucent. Add the garlic and stir everything together for thirty seconds more, until the garlic becomes fragrant but hasn't taken on color.

5. 5

   Add liquids carefully

   Pour in the tomato puree. It will sizzle aggressively. Stir to coat every grain with the red mixture, then add the remaining broth, salt, and cumin. If using carrots, add them now. Stir once, scraping up any bits from the bottom. Bring the liquid to a strong simmer. You'll see active bubbles breaking the surface across the entire pot.

6. 6

   Simmer covered without peeking

   Reduce heat to low, cover the pot tightly, and set a timer for eighteen minutes. Do not lift the lid. Do not stir. The steam trapped inside does the work, and every peek releases heat and moisture you cannot recover. Trust the process. The rice knows what it's doing.

   If your lid fits loosely, place a sheet of foil between the pot and lid to create a better seal.
7. 7

   Rest and fluff

   After eighteen minutes, remove the pot from heat but keep the lid on. Let it rest for five minutes. This allows residual steam to finish the cooking and makes the grains easier to separate. Remove the lid. If using frozen peas, scatter them over the surface now; the residual heat will warm them through. Fluff the rice gently with a fork, working from the edges toward the center, folding rather than stirring. Fold in the cilantro.

8. 8

   Taste and serve

   Taste a few grains. Adjust salt if needed. Transfer to a warm serving dish, or bring the whole pot to the table. Mexican rice waits for no one but holds its warmth generously for those who linger over conversation.

Chef Tips

• •Lard produces the most authentic flavor, the way abuelas have made this for generations. If using vegetable oil, choose one with a neutral taste. Olive oil has no place here.
• •The best rice for this dish is standard long-grain white rice. Jasmine and basmati cook differently and will throw off your timing. Save the fancy rice for other purposes.
• •For potlucks and dinner parties, undercook slightly (check at fifteen minutes) since the rice will continue steaming in a covered dish during transport. Wrap the pot in towels for insulation.
• •Leftover Mexican rice makes exceptional fried rice the next day. The dried-out grains crisp beautifully in a hot skillet with a little more oil.

Advance Preparation

• •The tomato puree can be made up to two days ahead and refrigerated. Bring to room temperature before using.
• •Finished rice holds well in a 200°F oven, covered, for up to one hour. Add a tablespoon of water before reheating if it seems dry.
• •Rice can be made completely, cooled, and refrigerated for up to three days. Reheat in a covered dish with a splash of broth at 350°F for fifteen minutes, or in a skillet with a little oil.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)