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Spiced Rice
Serves 4 Prep 10 min Cook 35 min Total 45 min Type Side Origin Mexican

Spiced Rice

A Mexican spiced rice: long-grain rice toasted in oil with onion and garlic.

Serves 4 Prep 10 minutes Cook 35 minutes Units Rate

Overview

The combination of spices and tomato gives this rice its distinctive yellow-orange hue. This Mexican-style spiced rice is a versatile side dish that pairs perfectly with enchiladas, burritos, carnitas, and other Mexican mains. The aromatic cumin, paprika, and fresh jalapeños create an authentic flavour profile that complements any Mexican meal.

Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes

Ingredients

Spice Mix

  • 1 teaspoon cumin powder
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper
  • Pinch of Mexican oregano
  • ¼ teaspoon sea salt (or to taste)
  • Pinch of black pepper

Rice & Aromatics

  • 150g long-grain white rice
  • 2 teaspoons olive oil
  • 1 onion (small, finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 tablespoon pickled jalapeños (drained and finely chopped), or fresh jalapeños if preferred

Liquid Base

  • 100ml tomato passata
  • 100ml light chicken stock (or vegetable stock)
  • water (or stock as needed)

Method

Stage 1 - Prepare the Spice Mix

  1. Put the cumin powder, smoked paprika, cayenne pepper, Mexican oregano, sea salt, and black pepper in a small bowl.
  2. Mix briefly and set aside.

Stage 2 - Rinse the Rice

  1. Put the long-grain rice in a bowl and cover with fresh water.
  2. Mix the rice briefly by hand to agitate it, the water will become cloudy as excess starch is released.
  3. Drain the water and repeat the process twice more until the water is clear.
  4. Give the rice a final rinse with water and drain well.
  5. This rinsing step prevents the rice from becoming gluey.

Stage 3 - Toast Aromatics & Spices

  1. Heat the olive oil in a wok or large frying pan over medium heat.
  2. Add the chopped onion and stir-fry for 2-3 minutes until softened and translucent.
  3. Add the chopped garlic and jalapeños, and stir-fry for a further 30 seconds until fragrant.
  4. Add the prepared spice mix, stir well, and fry for 30-40 seconds until the spices bloom and become fragrant.

Stage 4 - Toast the Rice

  1. Add the rinsed rice to the pan and mix thoroughly until fully incorporated with the spices and aromatics.
  2. Toast for 1-2 minutes, stirring occasionally, so the rice grains become slightly golden and absorb the spice flavours.

Stage 5 - Cook the Rice

  1. Pour the rice mixture into a pot.
  2. Add the tomato passata and stock, mixing briefly to combine with the rice.
  3. Add a little more water or stock if necessary until the liquid reaches the first knuckle of your index finger when you touch the rice (the traditional water-line method).
  4. Place the pot on the hob over high heat.
  5. As soon as the mixture begins to boil vigorously, cover the pot with a lid and reduce the heat to low.
  6. Cook undisturbed for 12 minutes. Do not lift the lid during cooking.

Stage 6 - Rest & Fluff

  1. Remove the pot from heat but keep the lid in place.
  2. Let the rice rest for 20 minutes without opening the lid. This allows steam to continue cooking the rice gently and makes it fluffy.
  3. After resting, remove the lid and mix the rice well with a fork to separate the grains.
  4. Serve immediately.

Notes

  • Rice rinsing: This crucial step removes excess starch and prevents the rice from becoming sticky or clumpy.
  • Liquid ratio: The water-line method (liquid reaches first knuckle) is more reliable than measuring cups for perfect rice every time.
  • Don't peek: Lifting the lid during cooking releases steam and disrupts cooking. Resist the urge!
  • Jalapeño choice: Use pickled jalapeños from a jar for consistent mild heat, or fresh jalapeños (deseeded) for fresher flavour.
  • Make-ahead: Rice can be cooked up to 4 hours ahead and kept at room temperature, then reheated gently before serving.

Variations

With corn: Add 100g sweetcorn kernels (fresh or frozen) in Stage 4 with the toasted rice Cilantro version: Stir in 2 tablespoons fresh coriander (chopped) just before serving for brightness Extra spicy: Increase cayenne pepper to ½ teaspoon or add diced fresh habanero for heat With peppers: Stir in ⅓ red bell pepper (finely diced) in Stage 3 with the jalapeños Seafood-friendly: Add 1 teaspoon saffron threads steeped in the warm stock for a delicate, aromatic version

Serving

Serve alongside: Enchiladas, burritos, carnitas, tacos, or any Mexican main dish. Pairs well with black beans, avocado, and fresh lime wedges.

Storage

  • Chill any leftover rice as quickly as possible
  • Keeps up to 2 days refrigerated in an airtight container
  • Reheats in the microwave: place rice and a splash of water in a microwave-safe bowl, heat on full power for 1 ½-2 minutes until piping hot throughout
  • Alternatively, stir-fry with a touch of oil over medium-high heat for 2-3 minutes
  • Does not freeze well (texture becomes grainy)

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Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes. Diced onion and garlic join briefly. A blender pulses a ripe tomato, garlic clove, ½ onion and a few sprigs of coriander into a smooth red puree; this strains through a sieve to remove fibre and pours into the pan with the toasted rice, along with chicken stock, salt, cumin and a bay leaf. Brought to a simmer, covered, reduced to lowest heat, cooked for 18-20 minutes until the liquid is absorbed and the rice is tender. Off heat 10 min rest; fluffed with a fork; finished with frozen peas and chopped coriander.

Sides 35 minutes Serves6