Homemade Mexican Rice Recipe
User Reviews
5
Homemade Mexican Rice Recipe
Description
This Mexican Rice recipe begins by soaking rinsed long grain rice to promote even cooking and fluffiness. Separately, tomatoes, onion halves, and garlic cloves are roasted in oil until blistered and browned, which deepens their flavor and adds a smoky dimension. Pureeing these vegetables results in a smooth sauce that is then sautéed briefly with the toasted rice to coat each grain.
Chicken stock and a seeded Serrano pepper are added next and the rice is simmered covered over low heat until the liquid is absorbed and the rice cooks through. The pepper imparts gentle heat that can be adjusted by removing seeds or the pepper itself before serving. Salt is added to balance flavors.
The finished dish has a tender yet fluffy texture with a savory tomato base accented by the subtle bite of Serrano. It pairs well with Mexican or Tex-Mex entrees and can be held warm on low heat if prepared slightly ahead. Refrigerated leftovers last several days and reheat well with added moisture.
Make this Mexican rice up to one hour before serving and keep warm on very low heat.Store leftovers covered in the refrigerator for 4-5 days or freeze for up to 3 months; thaw in the fridge before reheating.Reheat with a splash of chicken stock or water to maintain moisture and stir occasionally for even warming.Adjust the spiciness by removing Serrano seeds or using the whole pepper if more heat is desired.
Ingredients
- 2 cups long grain rice
- 3 tablespoons neutral flavored oil
- 2 tomato cored
- 1 yellow onion cut in half, peeled
- 2 garlic cloves
- 3 cups chicken stock
- 1 Serrano pepper seeded
- 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.
Notes
- Make this Mexican rice up to one hour before serving and keep warm on very low heat.
- Store leftovers covered in the refrigerator for 4-5 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat with a splash of chicken stock or water to maintain moisture and stir occasionally for even warming.
- Adjust the spiciness by removing Serrano seeds or using the whole pepper if more heat is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 260 kcal
% 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.
User Reviews
Overall Rating
5
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