Authentic Mexican Rice Recipe The Schmidty Wife

My Kitchen Smelled Like Sunshine

The first time I made this rice, my whole house changed. The smell of onion and garlic hit the hot oil. Then that special seasoning packet joined in. It was like a warm, orange hug for my kitchen. I still smile thinking about it.

That smell is the start of something good. It tells everyone that a tasty meal is coming. It brings people into the kitchen, asking “What’s cooking?” Doesn’t that smell amazing? What smells from your childhood make you feel happy and safe?

A Little Secret for Perfect Rice

Here is the big trick. You must leave the lid on. Do not peek! I know it’s hard. I used to peek all the time. My rice was always a bit sticky. Then I learned to walk away.

The steam needs to stay trapped inside the pot. That steam cooks the rice just right. If you lift the lid, the magic steam escapes. So set a timer and trust it. This matters because patience makes the best food. Good things take their own quiet time.

The Magic in the Packet

That little Sazón packet is full of flavor. It has culantro and achiote. Culantro is like a stronger cousin of cilantro. Achiote gives it that lovely orange color.

Fun fact: Achiote comes from the seeds of a tropical tree. People have used it for color and flavor for hundreds of years! This one packet does so much work. It saves you from needing five different spice jars. Do you have a favorite “magic” ingredient that makes cooking easier?

Why We Toast the Rice

Do not skip toasting the rice. It is a simple step. Just stir the dry rice in the pot for a minute or two. You will see the grains turn a little whiter.

This quick toast gives the rice a nutty taste. It also helps each grain stay separate after cooking. No one wants a big, mushy clump of rice! This small step matters. It shows how little touches make a big difference in flavor and texture.

Make It Your Own

This rice is a wonderful friend to many meals. I love it with simple beans. It is great under a sizzling fajita too. My grandson even eats it plain from the bowl!

You can stir in some frozen peas at the end. Or add a handful of corn. It is your kitchen, so you get to choose. What would you love to serve this sunny rice with? Tell me your dream meal idea.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 teaspoon
Yellow onion	1 small	Diced
Garlic	1 teaspoon	Minced
White rice	1 cup	Jasmine recommended
Sazón Goya Con Culantro Y Achiote seasoning	1 packet
Diced tomatoes	1 (14 oz) can
Water	1 1/2 cup
Oregano	1 teaspoon

My Favorite Mexican Rice

Hello, my dear. Come sit at the table. Let’s make my favorite Mexican rice. It’s so simple and cozy. The smell fills my whole kitchen. It reminds me of my friend Rosa. She taught me this recipe years ago. I still laugh at that. I burned the rice the first time! But you learn by doing, don’t you?

This dish is pure comfort. It’s perfect beside some beans or tucked into a tortilla. That little Sazón packet is the magic secret. It turns everything a lovely orange color. Doesn’t that smell amazing? Just wait until it starts to simmer. Your stomach will rumble, I promise. Let’s get our pot ready.

Step 1:

Grab your pot and warm the oil. Toss in your onion and garlic. Let them sizzle for a few minutes. They should look soft and shiny. This first step builds all the flavor. My grandma called it “making a good foundation.” It’s true. (A hard-learned tip: don’t let the garlic burn! It gets bitter fast.)

Step 2:

Now, add the dry rice right in. Stir it around for a minute or two. You’re just giving it a little toast. This helps each grain stay separate later. It’s a tiny, important step. I always think it starts to smell a bit nutty. What’s your favorite smell from the kitchen? Share below!

Step 3:

Time for the fun part! Pour in the tomatoes, water, and spices. Don’t forget that special Sazón packet. Stir it all together once. Then put the lid on tight. Bring it to a happy little boil. I love the red and orange colors swirling together.

Step 4:

Once it’s boiling, turn the heat way down. Now, you must be patient. Let it cook quietly for 10 to 13 minutes. Do not peek! The steam inside is doing all the work. I know it’s tempting to lift the lid. Trust me, I’ve made that mistake.

Step 5:

Take the pot off the heat. Now you can open it. Fluff the rice with a fork. See how perfect and fluffy it is? Serve it right away while it’s hot. It’s so satisfying to see it all come together.

Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

This rice is wonderful just as it is. But sometimes, it’s fun to play. Here are three easy twists I love. They make it feel like a whole new meal. Try one next time you feel adventurous.

The Garden Twist:

Stir in a cup of frozen peas and carrots at the end. It adds such a cheerful color and a sweet crunch.

The Fiesta Twist:

Mix in a can of rinsed black beans after fluffing. It makes the rice a hearty, protein-packed meal all by itself.

The Spicy Twist:

Add a finely chopped jalapeño with the onions. It gives the rice a lovely, warm kick that builds slowly.

Which one would you try first? Comment below!

Serving It Up Just Right

This rice is the best team player. I love it with simple pinto beans and warm tortillas. You could also spoon it into burritos or next to grilled chicken. For garnish, a little fresh cilantro or a squeeze of lime is perfect. It makes all the flavors sing.

What to drink? A cold glass of horchata is my favorite non-alcoholic match. Its cinnamon sweetness is so nice. For a grown-up treat, a light lager beer pairs wonderfully. It cuts through the richness just right. Which would you choose tonight?

Keeping Your Mexican Rice Perfect

This rice stores beautifully. Let it cool completely first. Then pop it in the fridge for up to four days. You can freeze it for two months. Use a sealed container.

To reheat, add a splash of water or broth. Warm it in a covered pot on the stove. Stir it gently. This brings back the fluffy texture.

I love making a double batch. It saves so much time later. I once forgot to add the water before freezing. What a dry, crunchy mistake that was! Batch cooking matters. It gives you a ready-made feast on busy nights.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Rice Problems

Is your rice sticky or mushy? You might have stirred it while cooking. I remember when I did that. The rice lost its perfect fluff. Let it steam undisturbed for best results.

Is the rice too wet? Just cook it a few minutes longer. Keep the lid on. Is it too dry? The heat was likely too high. Next time, use a lower simmer.

Fixing these small issues builds your confidence. You learn how your stove works. It also makes the flavor so much better. Each grain should be separate and tasty.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, if you check your Sazón packet. Most are gluten-free.

Q: Can I make it ahead? A: Absolutely. Make it the day before. Reheat with a little water.

Q: What if I don’t have Sazón? A: Use 1 tsp paprika, 1/2 tsp garlic powder, and a pinch of cumin.

Q: Can I double the recipe? A: You can! Use a bigger pot. The cooking time stays the same.

Q: Any optional tips? A: Stir in some frozen peas at the end. Fun fact: This adds a pop of color and a veggie boost!

Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy recipe. It always reminds me of family dinners. Cooking is about sharing stories and good food.

I would love to see your creation. Your photos make my day. Please share them with our cooking community.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.