Mexican Rice

Mexican Rice

Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. I also commonly like to use brown rice instead of plain old white rice to get a bit more fiber in my diet. Although this rice is easy enough to make on the stove top, you could make it even easier by cooking it in a rice maker if you have one. That way you are free to work on the rest of the meal without being distracted by checking on the rice. What I like most about Mexican rice is that cooking it in the chicken stock and tomato sauce makes it nice and creamy and full of flavour. This version of Mexican rice went well with my turkey pipian meal.

Ingredients:
1 tablespoon oil
1 onion (chopped)
1 clove garlic (chopped)
1 green pepper (chopped)
1 jalapeno pepper (chopped)
1 cup long grained rice (I used brown long grained rice)
1 1/2 cups chicken stock
2 cups diced tomatoes with liquid
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Directions:
1. Heat the oil in a pan.
2. Add the onions, garlic, green pepper, jalapeno and saute until tender, about 5-7 minutes.
3. Add the rice, chicken stock, tomatoes, chili powder, cumin and salt and bring to a boil.
4. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

Similar Dishes:
Cilantro and Lime Rice
Cilantro Lime Cauliflower Rice
Jamaican Red Beans and Rice
Cheesy Broccoli Rice
Mexican Quinoa

40 comments:

Amy said...

I love mexican rice but have never made it before. I think I will have to give this a try.

Bunny said...

I would love this Kevin! It looks so good! Just think what you could do with this recipe!

Ann said...

Wow,thats my fav rice too kevin..

Hayley said...

I love cooking rice like this, it's so creamy. I usually add some finely diced carrot, red bell pepper, and Frank's Red Hot Buffalo Sauce, sooo good.

Elra said...

delicios, Kevin. I can eat it just like that.
Cheers,
Elra

mikky said...

this is so nice... a perfect side dish with your grilled meat... thanks kevin... :)

Beachlover said...

Kevin,this rice look similiar like tomato rice the Malay cook..but tomato rice have cinnanmon and star anise in it!oh yes brown rice is much healthier,love it!

Manger La Ville said...

I cook Mexican food often, but I never cook rice. I never knew how, until I saw your recipe. Now I can make it. So no one has to ask me, where is the rice?

Leticia said...

You should definitely let the rice brown first in the oil before adding the chicken stock (to make it more authentic).

I love making mexican rice with Jasmine rice. It adds a nice subtle flavor. (ooh, with cilantro too).

Debbie said...

Mmm...I haven't had Mexican rice in a long time, I had always made it with a can of corn, I love the way corn taste with the broth plus it is a smaller vegetable that works out really nice with the small grain rice.

Sharon said...

Great dish Kevin! Thanks for sharing!

Rosa's Yummy Yums said...

I love that kind of fragrant rice! Yummy!

Cheers,

Rosa

pigpigscorner said...

Looks delicious! I love flavoured rice esp with tomatoes!

HoneyB said...

My mom used to make this and would add ground beef to it. We would eat it with homemade bread and butter. Yummy. Thanks for the flashback!

maggieapril said...

My first visit here. Wow!! You put out some amazingly beautiful plates of food!!

VeggieGirl said...

¡Olé! Muy delicioso.

Jesse said...

I've never made a Spanish rice that I liked - maybe I'm just pickier being from Texas? Who knows - I'll definitely have to give your recipe a go because it certainly does look good!

Indonesia-Eats said...

Hmm My husband does like brown rice more thatn white rice.

Never made this before. Thanks!

katiez said...

I love flavored rices! And you remind me to dig out my cumin... I knew there's been something missing, lately!

Jan said...

Now that's my kind of rice - I could live on it! Sounds and looks lovely.

Bridgett said...

Looks delicious and definitely right up my alley. I think I would take it a bit spicy.

Grace said...

the rice at mexican restaurants is the one thing i can do without, but i like your spin on it.

Sharon said...

This looks 100x's better than the out of the box variety!

Marysol said...

Qué delicioso se ve todo, Kevin.

I love Mexican rice and often serve it with Chicken Enchiladas, but I'll have to try your Turkey Pipian.

No Thyme To Cook said...

Thanks for recipe, it looks go good!

Patsyk said...

That looks like my kind of Mexican rice. I love flexibility on dishes like these so that I can adjust the heat for the kids and my husband can add hot sauce at the table.

Melissa said...

Ooooh! I love Mexican rice. This sounds super flavorful!

Cheryl said...

That looks good, I have tried to make it once and it turned out badly!

Pam said...

I'm going to have to give this a try, I am not at all happy with my attempts at Mexican rice!

Kristy - Where's My Damn Answer said...

Ok too funny. I was just telling my husband I needed to find a recipe for Mexican rice a few days ago. I'll definitely try this.

Mila said...

Mexican rice is by far one of my favorite comfort foods! This looks beautiful!

Colleen said...

This looks like it's going to be my go-to recipe for Mexican rice!

amorcitos said...

Love following your blog! Thanks for sharing your experience with us.

As a bona fide Mexican American who grew up w/aunts and grandmas and a mom who make awesome rice, I wanted to share w/you their secret for enhancing what you just posted (w/the exception of cooking it in a rice cooker--never!).

The secret is to brown the rice (till golden) in the hot oil w/all the sauteed veggies--and *then* add the broth and other liquids.

Frying the rice a bit is the key to the nutty taste of restaurant quality Mexican rice.

Nice job on the spices, btw--very authentic!

Leslie said...

I really want to make this, but I always have very bad luck with brown rice NOT cooked in a steamer~~on the back of my bag of brown rice, it says to cook for 50 minutes~~I just wonder if this will get finished cooking in 20 minutes?~~not doubting your recipe, I just REALLY want to try it, and I want to make sure it turns out right~~help!

Kevin said...

Leslie: I would go with what your rice package says and start checking on it regularly starting a little before the 20 minute marker to make sure that the liquid has not all disappeared. Do some regular taste tests to test for the doneness of the rice.

Anonymous said...

Just got a rice cooker. How would I do this in a rice cooker?

Kevin said...

Anonymous: To make this in a rice cooker, follow steps 1&2 then mix everything up and place it into the rice cooker on the normal cooking cycle.

dsmith said...

made this tonight! It turned out great.I browned the rice before adding the greenpeppers and jalapeno. I also added carrots and baby corn. It became a meal on its own =)

Alexis AKA MOM said...

Thank you for the recipe, I'm posting on Monday with a link to you.

Nikki said...

A friend and I made this to serve with cheese enchiladas. Thanks for the recipe, it turned out incredible! I also browned the rice as suggested by others and the texture was perfect. I also added some corn and subbed the chicken broth for vegetable broth to make it vegetarian-friendly.

It was delicious, I'm looking forward to trying out some of your other recipes. Thanks again!

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