Easy Mexican Rice
User Reviews
5
Easy Mexican Rice
Description
This recipe begins by sautéing chopped onion, tomato, garlic, and jalapeno pepper in olive oil until softened. Tomato paste and a touch of sugar are added and cooked to develop richer flavors. Rice is then toasted lightly with the vegetable mixture before adding hot water or broth, bouillon or salt, frozen mixed vegetables, and the whole serrano pepper. Simmering covered at low heat absorbs the liquid, cooking the rice while infusing it with the tomato and pepper flavors.
The resulting rice has a fluffy texture with tender grains and a gentle heat from the jalapeno or serrano, balanced by the sweetness from the tomato and a hint of garlic. The added veggies provide variety and color without requiring defrosting.
This dish works well as a staple side for Mexican meals, complementing tacos, enchiladas, grilled meats, or beans. It adds a flavorful starch component and can be served warm.
Storage instructions recommend cooling leftovers before refrigerating for up to five days or freezing for up to three months. Reheating can be done in microwave, stovetop, or oven with water or broth added if rice dries out. Thawing frozen rice in the refrigerator overnight before reheating preserves texture.
Ingredients
- 4 tablespoons extra virgin olive oil , divided
- 1 small yellow onion finely chopped
- 1 jalapeno pepper whole or minced (stemmed and seeded for less heat if desired, or serrano pepper
- 3 large Roma tomato chopped
- 2 large garlic minced, number missing
- 2 tablespoons tomato paste
- ½ teaspoon sugar
- 3 cups white long-grain rice , such as Jasmine rice or Basmati
- 5 cups water
- 4 teaspoons chicken bouillon granules adjust to taste, Knorr brand or 2 teaspoons kosher salt
- 1 cup mixed vegetables frozen or peas and carrot, no need to defrost
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, tomato, garlic, and pepper and sauté until the vegetables are soft and the onion is translucent about 8 to 10 minutes.
- Add the tomato paste and sugar to the skillet and stir to combine. Cook for 2 to 3 minutes until the tomato paste has darkened.
- Add the rice to the skillet and stir to coat the grains with the vegetable mixture. Cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
- Add the hot water or chicken broth to the skillet, followed by the Knorr Granulated Chicken bouillon or kosher salt, and stir to combine. Taste and adjust the seasoning if needed. Add the serrano pepper and frozen mixed vegetables or peas & carrots. Stir gently to combine and bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
- Simmer the rice for 7 minutes or until the liquid is absorbed.
- Once the liquid has been absorbed, turn off the heat (the rice will have a slightly undercooked texture but don't worry because the heat from the steam will finish cooking the rice to be soft and fluffy), keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Next, gently fluff the rice with a fork.
- 👀👉Note: If you're using a whole jalapeño or serrano pepper, leave it in the dish to enjoy with your rice. Alternatively, you can remove it from the skillet after cooking if you prefer a milder taste. The pepper will have infused the dish with flavor, so you can discard it before serving if desired.
Notes
- Cool leftover rice to room temperature before storing in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.
- Reheat in microwave with a damp paper towel, on stovetop with a little oil or butter, stirring occasionally, or in oven covered with foil at 350°F until warmed.
- When reheating frozen rice, thaw overnight in the fridge. Add a splash of water or broth if rice feels dry to restore moisture.
User Reviews
Overall Rating
5
You'll Also Love
