This is my go-to side when I need something easy that still feels like I put in the effort. Mexican White Rice is one of those quiet heroes on the plate—nothing fancy, just fluffy rice simmered with broth, corn, peas, and a bit of sautéed onion.
If you’re figuring out how to make Mexican White Rice that doesn’t clump or turn mushy, I’ve got a few tricks that make all the difference. From soaking the rice to getting that slight toast before the broth goes in, I’ll walk you through every step.
This white rice with corn has saved many dinners in my kitchen, and I think it’ll do the same for you.
How To Make Mexican White Rice
Learn how to make Mexican White Rice at home with this easy, flavorful recipe. Made with white rice, corn, onions, and broth, it’s the perfect quick side dish for your favorite Mexican meals. Simple steps, great texture, and ready in no time.
Recipe Overview
Here’s everything you need to know at a glance:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican
- Course: Side Dish
- Difficulty Level: Easy
- Yield: 4 servings
- Calories Per Serving: ~210
Ingredients
Let’s keep it simple and straightforward. Here’s what you’ll need:
- 1 cup long-grain white rice
- 2 tablespoons cooking oil (vegetable or canola works best)
- ½ medium white onion, finely chopped
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup mixed vegetables (peas, carrots, and corn)
- 1 teaspoon salt (adjust to taste)
Optional Variations/Substitutes:
- Swap chicken broth with water and a pinch of bouillon powder.
- Add a pinch of garlic powder or cumin for an extra layer of flavor.
Instructions
Let’s get cooking! Follow these simple steps for perfectly fluffy Mexican White Rice:
- Soak The Rice:
You will need to soak rice in cold water until the water becomes clear again. The excess starch is washed off and prevents rice from clumping up.
- Fry The Aromatic Vegetables:
Heat the cooking oil in a medium-pot over medium heat. Sauté chopped onions until they become soft and tender transparent after about 2 minutes.
- Roast The Rice:
Add the rinsed rice to the pan and constantly stir for 3 – 4 minutes. The rice will have a slightly goldenish hue, giving a slight nuttiness to the dish.
- Pour In Broth And Vegetables:
Gradually pour in the chicken broth and add the mixed vegetables. Add salt then stir everything together to mix gently.
- Cooking The Rice:
Bring it to a gentle boil , then lower the heat . Cover up with tight fitted lid , and allow to simmer for 15 minutes. Don’t be tempted to peek-keeping in all that steam is everything!
- Fluff And Serve:
After 15 minutes, take off the heat and allow it to rest (still covered) for 5 minutes. Remove the lid, fluff the rice with a fork, and you are done serving.
Video Tutorial:
Expert Tips And Troubleshooting
- Perfect Texture Every Time: Rinsing the rice and toasting it ensures each grain stays separate and fluffy.
- Adjust For Diets: Use vegetable broth and skip the oil for a vegetarian or vegan version.
- Leftovers: Store cooled rice in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.
- Avoid Soggy Rice: Measure the broth carefully—too much liquid can make your rice mushy.
Serving Suggestions
Mexican White Rice is incredibly versatile. Here are a few pairing ideas:
- Serve alongside grilled chicken, tacos, or enchiladas for a complete meal.
- Top with a sprinkle of fresh cilantro or lime zest for added freshness.
- Pair with a side of beans or a crisp salad for a balanced plate.
How Is Mexican Rice Different From White Rice?
The preparation is key; plain white rice is either steamed or boiled, while Mexican White Rice is sautéed with onions and cooked in broth for flavor. It’s like taking plain white rice and putting a delicious Mexican spin on it!
What White Rice Is Used In Mexican Food?
It uses long-grain white rice most commonly among Mexican recipes because it cooks light and fluffy for soaking up the luscious flavors.
What Is Traditional Mexican Rice Made Of?
The traditional Mexican rice where tomatoes, garlic, onion, and broth are put in making Arroz a la Primavera; this is the white version omitting tomatoes but giving a lot of flavor with broth and fresh vegetables.
Frequently Asked Questions
Can I Make This Recipe With Brown Rice?
Yes! Just adjust the cooking time as brown rice takes longer to cook—around 40 minutes.
What Vegetables Work Best For This Recipe?
Peas, carrots, and corn are classics, but you can add diced bell peppers, zucchini, or even mushrooms.
How Do I Prevent The Rice From Sticking To The Pot?
Toasting the rice before adding the broth and using enough oil should do the trick. Make sure to use a nonstick pan if sticking is an issue.
Can I Freeze Leftover Rice?
Absolutely! Let it cool completely, then store it in a freezer-safe bag. It reheats well in the microwave or stovetop with a splash of water.
Now that you know How To Make Mexican White Rice, it’s time to roll up your sleeves and give it a try. I’d love to hear how it turns out—leave me a comment or share your photos on social media.
And if you’re hungry for more easy, flavorful recipes, check out my other Mexican-inspired dishes. Happy cooking!
How To Make Mexican White Rice (Perfect Every Time!)
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons cooking oil vegetable or canola works best
- ½ medium white onion finely chopped
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup mixed vegetables peas, carrots, and corn
- 1 teaspoon salt adjust to taste
Instructions
Soak The Rice:
- You will need to soak rice in cold water until the water becomes clear again. The excess starch is washed off and prevents rice from clumping up.
Fry The Aromatic Vegetables:
- Heat the cooking oil in a medium-pot over medium heat. Sauté chopped onions until they become soft and tender transparent after about 2 minutes.
Roast The Rice:
- Add the rinsed rice to the pan and constantly stir for 3 – 4 minutes. The rice will have a slightly goldenish hue, giving a slight nuttiness to the dish.
Pour In Broth And Vegetables:
- Gradually pour in the chicken broth and add the mixed vegetables. Add salt then stir everything together to mix gently.
Cooking The Rice:
- Bring it to a gentle boil , then lower the heat . Cover up with tight fitted lid , and allow to simmer for 15 minutes. Don’t be tempted to peek-keeping in all that steam is everything!
Fluff And Serve:
- After 15 minutes, take off the heat and allow it to rest (still covered) for 5 minutes. Remove the lid, fluff the rice with a fork, and you are done serving.
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