Mexican Rice Pilaf
If you've got uncooked long-grain white rice, tequila and chicken broth, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice under cold water until the water runs clear, then drain well to remove excess starch.
- Melt the butter in a wide saucepan over medium heat, add the finely chopped onion and cook for 3 to 4 minutes until soft and translucent.
- Stir in the minced garlic and the drained rice and toast, stirring often, for 3 to 4 minutes until the grains smell nutty and turn lightly golden.
- Add the tomato paste and cumin and cook for 1 minute, then pour in the tequila and let it bubble and reduce for about 1 minute to cook off the raw alcohol.
- Pour in the chicken broth, add the bay leaves, salt and a few grinds of black pepper and bring to a boil.
- Reduce the heat to low, cover tightly and simmer undisturbed for 18 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and let stand, still covered, for 5 minutes, then discard the bay leaves, fluff with a fork and stir through the chopped cilantro before serving.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Mexican Rice Pilaf take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Mexican Rice Pilaf is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spanish rice zoom.jpg by Bodhi Peace, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.