Can Mexican rice be frozen for later use?

Absolutely! Mexican rice freezes beautifully. Just place it in an airtight container or spread it out in a flat layer inside sealable plastic bags—this method saves space in your freezer. It can be stored like this for up to 3 months. When you're ready to enjoy it, there's no need to thaw; simply reheat it directly from frozen in the microwave, adding 1 to 2 tablespoons of water to help rehydrate and prevent it from drying out.

Can Mexican rice be made ahead of time?

Yes, Mexican rice is a great candidate for making ahead of time. Prepare it as you would normally, let it cool completely, then store it in the refrigerator in an airtight container. It will keep well for 3 to 5 days. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture.

Why is my Mexican rice mushy?

Mushy rice often results from too much liquid or overcooking. It's important to use the correct ratio of liquid to rice, and different brands require a little less or a little more liquid, which is why I recommend checking the package for specific cooking instructions. It's also important to use long grain rice because it contains less starch compared to short grain varieties. Long grain rice tends to remain separate and fluffy after cooking, rather than clumping together, which is key for the perfect texture in Mexican rice. Ensuring that you're using the right type of rice and adjusting the liquid according to the brand's instructions can help prevent your rice from becoming mushy.

Mexican Rice - Once Upon a Chef

Mexican Rice

By Jenn Segal

Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices.

Servings: 6

Total Time: 30 Minutes

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely chopped
1 large jalapeño pepper, stemmed, seeded and minced
2 large cloves garlic, minced
2 tablespoons tomato paste
1½ cups white long grain rice
3⅓ cups low-sodium chicken broth (see note)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ cup frozen peas, defrosted
¼ cup finely chopped cilantro
2 teaspoons fresh lime juice

Instructions

Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
Make-Ahead/Freezing Instructions: Mexican rice can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture. This rice can also be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) If reheating in the microwave, there is no need to thaw before serving; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.

Nutrition Information

Calories: 253
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 43 g
Sugar: 2 g
Fiber: 2 g
Protein: 7 g
Sodium: 491 mg
Cholesterol: 0 mg