Mexican Rice

Mexican Rice
Mexican cuisine is one of my favourites and with Cinco de Mayo coming up I have been thinking about Mexican recipes for my menu. Mexican style rice is a staple side for any Mexican themed meal and it was about time that I updated my goto recipe for Mexican rice that I originally posted back in 2009. This rice is so easy to make! It's basically rice that is cooked the tomatoes, to give it the red colour, along with some extras, like onions, garlic and cumin for flavour and jalapeno peppers (or chili powder) for some heat. You simply saute the veggies, add the rice, tomatoes, and broth, and cook it like you would normally cook rice. Once the rice is ready I like to add some cilantro and a hit of lime juice to brighten it up a bit. You can optionally add more veggies like peas, carrots, and/or corn, and no matter how you make this Mexican style rice it is sure to disappear quickly from plates, so make lots!

Mexican Rice

Mexican Rice

Mexican Rice

Mexican Rice

Mexican Rice
Mexican Rice

Mexican Rice

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4

A quick and easy Mexican style red rice that is the perfect side!


ingredients
  • 1 tablespoon oil
  • 1 onion, finely diced
  • 1/2 jalapeno pepper, finely diced
  • 1 clove garlic, chopped
  • 1/4 teaspoon cumin, toasted and ground (optional)
  • 1 cup long grained rice
  • 1 1/2 cups chicken broth (or vegetable broth or water)
  • 1 (14 ounce) can diced tomatoes (I like fire roasted)
  • salt and pepper to taste
  • 1 tablespoon cilantro, chopped (optional)
  • 1 tablespoon lime juice (optional)
directions
  1. Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.
  2. Add the rice, mix in the broth, tomatoes, salt and pepper, bring to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.
  3. Mix in the colantor and lime juice and enjoy!

Option: Replace the oil with bacon grease or lard.
Option: Omit the jalapeno pepper or replace it with, or add 1/2 teaspoon chili powder or cayenne to taste. (I like chipotle chili powder for the extra smokiness.)
Option: Replace the canned tomatoes with 1 cup diced fresh tomatoes!
Option: Add frozen peas, and/or diced carrots, corn, etc!
Nutrition Facts: Calories 268, Fat 5g (Saturated 0.5g, Trans 0), Cholesterol 2mg, Sodium 140mg, Carbs 48g (Fiber 2g, Sugars 5g), Protein 6g
Nutrition by: Nutritional facts powered by Edamam

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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