Joanna Gaines Mexican Rice Recipe

Joanna Gaines Mexican Rice is made with fluffy long-grain white rice toasted in olive oil until golden, sweet sautéed onions, aromatic cumin, and a rich tomato broth. The result is a vibrant, restaurant-style side dish that offers a nutty, savory flavor and perfect separation of grains without becoming mushy. It is the ultimate accompaniment to taco night and makes a comforting, colorful addition to any family dinner.

Joanna Gaines Mexican Rice Ingredients

• 1 1/2 cups Long-Grain White Rice: Rinsing this is key to removing excess starch.
• 3 tablespoons Olive Oil: For toasting the rice and sautéing vegetables.
• 1 teaspoon Ground Cumin: Adds the signature earthy, warm aroma.
• 1 small White Onion: Finely chopped.
• 1 clove Garlic: Minced.
• 1 (8-ounce) can Tomato Sauce: Provides the red color and tangy acidity.
• 2 1/4 cups Chicken Broth or Water: Chicken broth adds more flavor, but water works for a lighter taste.
• 1 teaspoon Kosher Salt: To taste.
• 1/2 teaspoon Black Pepper: For seasoning.
• 1/2 cup Chopped Cilantro or Parsley: Optional, for a fresh herbal finish.

How To Make Joanna Gaines Mexican Rice

1. Prepare the rice: Place the rice in a bowl and swish with cool water. Drain and repeat until the water looks almost clear. Drain the rice thoroughly in a fine-mesh strainer to remove excess moisture.
2. Toast the grains: Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the rinsed rice and stir often for a few minutes until the grains turn a light golden color and smell nutty. Sprinkle in the cumin and stir for 30 seconds until fragrant.
3. Sauté the aromatics: Add the chopped onion and minced garlic to the pan with the rice. Stir and cook for 3 to 5 minutes until the onion becomes soft and translucent.
4. Build the liquid: Pour in the tomato sauce and mix it into the rice. Add the chicken broth (or water), salt, and pepper. Stir well to combine. The mixture will look thick initially but will loosen as it cooks.
5. Simmer the rice: Turn the heat up just until the mixture starts to boil. Give it one gentle stir, then immediately reduce the heat to the lowest setting. Cover the pot with a tight lid. Let it cook for 20 minutes without lifting the lid.
6. Rest the pot: Turn off the heat but keep the lid on. Leave the rice to rest undisturbed for 10 minutes. This steaming step is crucial for finishing the grains and making them fluffy.
7. Finish the dish: Remove the lid. Use a fork to gently fluff the rice and separate the grains. Sprinkle the chopped cilantro or parsley over the top and mix it in lightly before serving.

Recipe Tips

• Toast the Rice: Do not skip the toasting step. Frying the raw rice in oil creates a protective barrier around each grain, preventing them from clumping together and adding a deep, nutty flavor profile.
• Watch the Liquid: Precision is key. Use exactly 2 1/4 cups of broth plus the 8oz can of sauce. If you add too much liquid, the rice will burst and become soggy.
• Leave the Lid On: Resist the urge to peek during the 20-minute simmer or the 10-minute rest. Escaping steam lowers the temperature and can lead to undercooked, crunchy rice in the center.
• Rinsing Matters: Washing the rice removes surface starch. If you skip this, the starch will release into the liquid, creating a gluey, sticky texture rather than fluffy individual grains.

What To Serve With Mexican Rice?

This versatile side dish is the backbone of a Tex-Mex feast. Serve it alongside chicken enchiladas to soak up the extra sauce, or pile it next to carne asada tacos for a hearty meal. For a simple lunch, use it as the base for a burrito bowl, topping it with black beans, avocado, pico de gallo, and a dollop of sour cream.

How To Store Leftovers Mexican Rice?

• Refrigerate: Let the rice cool slightly (leave the lid off for 5-10 minutes), then transfer to an airtight container. It will keep in the refrigerator for 2 to 3 days.
• Reheat: Add a splash of water or broth to the rice before reheating in the microwave or on the stove. This creates steam that revitalizes the texture.
• Freeze: This rice freezes well. Place cooled rice in freezer bags, press out the air, and freeze for up to 2 months. Thaw in the fridge or microwave on the defrost setting.

Mexican Rice Nutrition Facts

• Calories: ~374 kcal
• Fat: 11g
• Carbohydrates: 61g
• Protein: 6g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Joanna Gaines Beef Enchiladas Recipe
• Joanna Gaines Spinach Enchiladas Recipe
• Joanna Gaines Sour Cream Enchiladas Recipe