The Best Mexican-Style Orange Rice | Easy & Delicious 30 Minute Recipe
This recipe is part of the new Spain on a Fork virtual travel series. Where we recreate a dish from one of the many beautiful countries around the world and give it a Spanish twist. In this recipe, we visit the extraordinary country of Mexico. I´m going to show you how to make what I consider to be, the BEST Mexican-Style Orange Rice I have ever tasted.
This rice dish is packed with so many great flavors, it´s super easy to make and comes together in just 30 minutes. Serve it next to some refried beans and some tacos for the ultimate Mexican fiesta.
To make this recipe, I used the traditional long grain rice. But you can use any rice you like. Either way, make sure to check the package instructions on the rice you are using, to ensure you are using the correct amount of liquid to rice ratio. In my case it was 2 cups liquid to 1 cup uncooked rice.
TIPS & TRICKS to Make this Recipe: Once the rice is cooked and all the liquid has been absorbed. I raised the heat to a medium-high and went for 60 to 90 seconds. This helped achieve some socarrat, which is caramelized burnt rice underneath. It really elevates the textures and flavors of the rice.
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Watch the Video Below on How to Make this Mexican-Style Orange Rice
The Best Mexican-Style Orange Rice
- 2 cups vegetable broth 475 ml
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 cup long grain rice 190 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 2 tbsp canned tomato concentrate 28 grams
- handful finely chopped cilantro
- 1 lime
- pinch sea salt
- dash black pepper
Add 2 cups vegetable broth into a sauce pan and heat with a medium-high heat
At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop 1 small onion and roughly chop 4 cloves garlic
Add the chopped onion and garlic into the pan with the hot olive oil, mix continuously, after 4 minutes and the onion is translucent, add in 1 cup uncooked long grain rice (rinse under cold water before adding), continue to mix and lightly toast the rice for 2 minutes, then add in 1/2 tsp sweet smoked Spanish paprika, 2 tbsp canned tomato concentrate and season with sea salt & black pepper, mix together
Once all the ingredients are well mixed, add in the hot vegetable broth, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower the heat to a low-medium heat
Once all the broth has been absorbed by the rice (15 minutes in my case), raise the heat to a medium-high heat and go for 60 to 90 seconds, then turn off the heat and let the rice sit for 3 to 4 minutes with the lid on, then remove the lid and fluff the rice with a fork
Transfer into a serving dish, garnish with lime wedges and sprinkle with finely chopped cilantro, enjoy!
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