Rice was brought to Mexico in the early 16th century by the Spanish, who had been introduced to it by Moorish invaders eight centuries before (the Spanish word for rice, arroz, was derived from the Arabic word al rruz).
Because of that history, it should not be surprising that the names “Mexican Rice” and “Spanish Rice” often conjure up a picture of a dish somewhat like paella or Middle Eastern pilaf—reddish orange or yellow grains richly flavored with onions, tomatoes, spices, mild chiles, vegetables, and stock. This is the common way rice is served in Mexican restaurants in the United States, but it is not the only way Mexicans prepare it.
In Mexico, rice is served many ways, from a cinnamon- and almond-flavored drink called horchata, to desserts, like arroz con leche. Rice is often an ingredient in sopas secas (“dry soups,” where the liquid is absorbed by the rice) and sopas aguadas (literally, “wet soups”).
When served as a side dish, flavor components added to the rice are usually dictated by the main course. The rice may be colored red from the addition of achiote (annatto seed), dried red chiles, or tomato purée, green from poblano chiles and cilantro, brown from bean purée, or plain white. The rice can be flecked with herbs, whole beans, and corn or other vegetables, and it can be simmered in meat stock, a flavorful liquid, or plain water.
Mexicans use both short grain (Morelos) and long grain (Sinaloa) rice. The following recipes call for long grain rice. A heavy saucepan with a well-fitting lid is essential for the rice to turn out well. Once the lid is in place, it should not be removed until the cooking time has elapsed. The rice should also rest before serving for half the time it was cooked (for example, rice cooked 20 minutes should rest 10). And though rice will cook well on a stovetop, many professional chefs suggest that it is even easier to bake rice in a 375°F (191°C) oven.
How to Make Mexican White Rice
Yields 8–10 cups (2–2.5 liters)
This recipe produces tender, creamy rice that is the perfect accompaniment for highly seasoned or complex dishes. It is also a good foundation for adding other ingredients. (See Primavera Rice recipe, next page.)
Ingredients:
½ cup (118 ml) vegetable oil
2 cups (360 grams) long grain white rice
cup (47 grams) onion, small dice
1 tablespoon (7 grams) garlic, minced
1 tablespoon (9 grams) kosher salt
2 tablespoons (56 grams) unsalted butter, cut into ½-inch (12 mm) pieces
Directions (oven method):
Preheat the oven to 375°F (191°C).
Place oil in a 4 quart (4 liter) saucepan over medium-high heat.
Add the rice and onion and sauté, stirring frequently, until the onion is translucent, 3–5 minutes.
Add garlic and sauté for 1 additional minute.
Add 4 cups (1 liter) water and salt.
Bring to a boil, reduce heat to a low simmer, cover, and place in a preheated 375°F (191°C) oven for approximately 20 minutes, or until the liquid is absorbed.
Add butter, fluff the rice with a fork, cover, and let rest 10 minutes before serving.
Note: The rice can also be cooked for the same length of time on a stovetop, but pay close attention to the heat level to avoid boiling over or scorching.
How to Make Cilantro Rice
Yields 8–10 cups (2–2.5 liters)
This rice is the perfect accompaniment for Enchiladas de Barbacoa (see page 124).
Directions:
Follow the steps above for Mexican White Rice, but instead of adding 4 cups (1 liter) water to the saucepan, purée 1 small bunch cilantro in a blender with 3 cups (710 ml) water. Add additional water as needed to equal 4 cups (1 liter) total and use this as the cooking liquid for the rice.
If desired, add 1 cup (135 grams) fresh or frozen corn kernels right after the rice finishes cooking. Residual heat from the rice as it rests will cook the corn.
Yields about 10–12 cups (2.5–3 liters)
Ingredients:
1 recipe Mexican White Rice (see previous page)
1 cup (140 grams) nopalitos (cactus paddles), small dice
½ cup (68 grams) frozen corn kernels
½ cup frozen peas (65 grams)
1 cup (140 grams) carrots, peeled, small dice
1 cup (140 grams) zucchini, small dice
1 cup (200 grams) Roma tomatoes, cored, deseeded, and finely chopped
Kosher salt and black pepper to taste
Directions:
Massage the diced nopalitos with kosher salt, place in a colander, and let rest for a half hour. Rinse thoroughly and pat dry before using.
Measure the corn and peas and set out at room temperature.
Place the carrots in a saucepan, cover with water, and bring to a boil.
Add the zucchini, turn off heat, cover, and let sit for about 10 minutes, or until tender. Drain and pat the vegetables dry.
Immediately after the rice is cooked, gently fold in the prepared vegetables and tomatoes.
Taste and adjust the seasoning. Cover and let rest 10 minutes before serving.
How to Make Moros y Cristianos (Whole Black Beans and Rice)
Yields about 10 cups (2.5 liters)
The name for this rice has its roots in Spanish history, when the Moors conquered and occupied Spain—it means “Moors and Christians.”
Ingredients:
1 recipe Mexican White Rice (see previous page)
2 cups (480 grams) cooked black beans (see page 60)
Directions:
Place the black beans in a sieve, rinse with warm water, and gently blot dry with paper towels (this helps preserve the white color of the rice).
Immediately after the rice is cooked, gently fold in the beans.
Cover and let rest for 10 minutes before serving.
How to Make Black Bean Rice
Yields 10 cups (2.5 liters)
Ingredients:
2 cups (480 grams) cooked black beans, drained (see page 60)
5 cups (1.185 liters) water or vegetable stock
1 tablespoon (9 grams) kosher salt
½ cup (118 ml) vegetable oil
2 cups (360 grams) long grain white rice
cup (47 grams) onion, small dice
1 serrano chile, destemmed and minced (optional)
1 tablespoon (7 grams) garlic, minced
1 sprig epazote or 1 avocado leaf (optional)
Directions:
Preheat the oven to 375°F (191°C).
Place the beans, water or stock, and salt in a blender and purée until smooth.
Place the oil in a 4 quart (4 liter) saucepan over medium-high heat.
Add the rice, onion, and serrano chile (if using) and sauté, stirring frequently, until the onion is translucent, 3–5 minutes.
Add the garlic and sauté for an additional minute.
Stir in the bean purée.
Add a sprig of epazote or an avocado leaf (if using).
Bring to a simmer, cover, and bake in the oven for approximately 20 minutes, or until the liquid is absorbed.
Remove from heat, discard the epazote sprig or avocado leaf, fluff with a fork, cover, and let rest 10 minutes before serving.
Note: The rice may also be cooked for the same amount of time on a stovetop, but pay close attention to the heat level to avoid boiling over or scorching.
How to Make Mexican Red Rice
Yields about 10 cups (2.5 liters)
This is the style of rice typically associated with Mexican food restaurants in the United States.
Ingredients:
½ cup (118 ml) vegetable oil
2 cups (360 grams) long grain white rice
cup (47 grams) onion, small dice
cup (47 grams) poblano chile, destemmed, deseeded, small dice (see note)
3 dried guajillo chiles, destemmed, deveined, and deseeded (see note)
1 tablespoon (7 grams) minced garlic
4 cups (1 liter) chicken stock
Dehydrated chicken or vegetable bouillon to taste
Directions:
Preheat the oven to 375°F (191°C).
Place the oil in a 4 quart (4 liter) saucepan over medium-high heat.
Add the rice, onion, and poblano chile. Sauté, stirring frequently, until the onion is translucent, 3–5 minutes.
Place the guajillo chiles, garlic, and stock in a blender and process until the chiles are liquefied.
Stir the blended ingredients into the rice mixture. Add bouillon to taste (the liquid should be somewhat salty).
Bring to a simmer, cover, and bake in the oven for approximately 20 minutes, or until the liquid is absorbed.
Remove from heat, fluff with a fork, cover, and let rest 10 minutes before serving.
Note: Chiles do not need to be dry roasted or fire roasted for this recipe.
The rice may also be cooked for the same amount of time on a stovetop, but pay close attention to the heat level to avoid boiling over or scorching.
Tips on Making Mexican Rice
When adding canned tomatoes to a rice recipe, be sure to drain off the watery liquid. (The liquid may be used as part of the cooking liquid if desired, but for best results, be sure to include it as part of the total measurement of liquid required.)
A meat fork is the perfect tool for fluffing rice without damaging the grains.