0 from 24 votes
Homemade Mexican Rice Recipe
This delicious classic Mexican rice recipe is cooked in a rich tomato broth with zesty serrano peppers making it a very flavorful side dish.
Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Calories: 260 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 cups long grain rice
- 3 tablespoons Neutral flavored oil
- 2 cored tomatoes
- 1 peeled yellow onion cut in half
- 2 garlic cloves
- 3 cups chicken stock
- 1 seeded serrano pepper
- salt to taste
Instructions
- Add the rice to a bowl or container and completely cover it in warm water (110° to 115°) and soak for about 10 minutes. Rinse under cold water and set aside to dry in a strainer.
- While the rice is soaking, add 1 tablespoon of oil to a large frying pan and roast the tomato, onion, and garlic over medium-high heat and sear on all sides until blistered and browned, which takes about 10 minutes total.
- Transfer the roasted vegetables to a blender and puree until smooth. Set aside.
- Add 2 tablespoons of oil to a frying pan over medium heat and fry the rinsed and dried rice for about 5 to 6 minutes while continuously stirring.
- Pour in the pureed tomato mixture and stir to combine and cook over medium heat just until the rice has absorbed most of it, which takes about 5 minutes.
- Add in the chicken stock, salt, serrano pepper, cover with a lid, and cook on low heat for about 10 minutes or until the liquid has been absorbed.
- Remove the serrano pepper, break up the rice using a fork and serve.
Cup of Yum
Notes
- Make-Ahead: You can make this recipe up to 1 hour ahead of time. Keep warm covered over very low heat until ready to serve.
- How to Store: Cover and store in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: To reheat, add the desired amount of rice with 2 to 3 tablespoons of chicken, or water, and heat over low to medium heat while occasionally stirring until hot.
- I prefer to remove the seeds from the pepper because I have a low tolerance for spice, however, you can leave the pepper whole or even with just a few seeds if you like spice.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
133mg
(6%)
Potassium
246mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
266IU
(5%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 133mg | 6% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.