Mexican Rice Recipe
User Reviews
5
Mexican Rice Recipe
Description
This recipe blends tomatoes, onion, jalapeno pepper, garlic, Mexican oregano, cumin, salt, and pepper to create a flavorful sauce. The rice is toasted in oil until golden, then the tomato-chili puree is added and cooked briefly to develop the flavors. Warm chicken broth and optional vegetables like corn and peas are stirred in before simmering the rice covered, allowing it to absorb the liquid and flavors without stirring.
The cooked rice has a bright color and a balanced flavor with subtle heat and herbaceous notes from the cumin and oregano. A final fluff with a fork and garnish of chopped cilantro add freshness to the dish. It pairs well with grilled meats, beans, and other Mexican-inspired dishes.
For a spicier variation, use hotter chilies or add chili powder and hot sauce. Additional seasonings such as achiote powder, turmeric, or cayenne can enhance the color and flavor depth.
Ingredients
- 1 onion chopped, medium
- 1-2 jalapeno pepper chopped (optional - use serrano for spicier
- 3 cloves garlic chopped
- 2 tomato chopped (or use a 15-ounce can tomatoes, drained - I prefer fire-roasted tomatoes, medium
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil
- 1.5 cups long grain rice rinsed, or medium grain rice
- 2 cups chicken broth warmed
- cilantro chopped, for serving
EXTRAS
- 1/2 cup corn thawed, frozen
- 1/2 cup peas thawed, frozen
Instructions
- Add the chicken broth to a small pot and heat to warm it.
- To a food processor or blender, add the tomatoes, onion, chili peppers, garlic, Mexican oregano, cumin, and salt and pepper to taste. Puree until smooth. Set aside.
- Heat the oil in a large pan to medium heat and add the rice. Cook 6-7 minutes, stirring occasionally, until the rice is lightly toasted and golden brown.
- Stir in the pureed tomatoes-chili mixture and cook 2-3 minutes to let the flavors bloom.
- Stir in the chicken broth and optional extras (peas, corn). Bring the rice to a boil, then cover and reduce the heat to a simmer.
- Cook, covered, for 15-20 minutes, or until the rice absorbs all of the liquid. Do not stir while cooking. If the rice gets too dry, add a few tablespoons of extra chicken broth or water.
- Remove from heat and let sit for 5 minutes.
- Fluff with a fork and garnish with chopped cilantro. Serve.
Notes
- Adjust spiciness by using hotter chilies, chili powder, or adding hot sauce to taste.
- Consider adding achiote powder or turmeric for more vibrant color and layered flavor.
- Frozen corn and peas can be added during cooking for extra texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 46mg | 2% |
| Potassium | 505mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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