Seasoned Mexican Rice
This batch component recipe yields 12 generous servings of restaurant-style Mexican rice that freeze beautifully in portion-sized containers. The toasted rice technique creates authentic texture and flavor that holds up through freezing and reheating. Use this base to multiply your weeknight meal options across tacos, burrito bowls, and plate dinners.
Equipment
- Large Pot With Lid
- Separate Pot For Boiling Water
- Stirring Spoon
- Fork
Ingredients
Mexican Rice
- 4 tablespoon Avocado Oil or beef fat or lard
- 3 cups Long Grain White Rice
- 3 teaspoon Kosher Salt Morton brand
- 1 ½ cups Pace Salsa mild
- 6 cups Water
Instructions
- In a separate pot, bring the water to a boil.
- In the pot you are making the rice, heat the oil or fat over medium heat.
- Add the dry rice and sauté, stirring frequently, until the grains start to toast and turn light brown.
- Add the Pace salsa, salt, and the boiling water.
- Stir once.
- Cover with a lid, reduce heat to low, and cook for 20 minutes.
- Remove from heat.
- Let rest covered for 5 minutes.
- Lift the lid and fluff with a fork.
Notes
Toasting the dry rice in hot fat is the critical step that separates restaurant rice from home-cooked versions—it adds nutty depth and prevents mushy texture. The Pace salsa does double duty as both seasoning and liquid, creating consistent flavor without measuring multiple spices. Freeze in 2-cup portions using freezer bags or containers; reheat directly from frozen in the microwave with a tablespoon of water, covered, for 3-4 minutes. This rice works as a base layer for burrito bowls, alongside grilled proteins, or mixed into casseroles. The recipe scales easily if you have a large enough pot—just maintain the 2:1 liquid to rice ratio.
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