Spicy Mexican Rice Recipe
User Reviews
4.9
Spicy Mexican Rice Recipe
Description
This recipe begins by sautéing aromatic vegetables and spices to build a savory base. Brown rice is simmered in chicken stock with tomatoes and jalapeño peppers, absorbing the flavors as it cooks to tenderness. Stirring in corn and fresh cilantro after cooking brightens the dish, while lime juice adds a lively acidic contrast balancing the spices. The texture includes tender rice with occasional sweetness from the corn and crispness from fresh vegetables.
Spicy Mexican Rice pairs well as a side dish with grilled or roasted meats and beans, suitable for Mexican-inspired meals. Adjusting jalapeño quantity or removing seeds controls the heat level to taste. For a quicker option using white rice, reduce cooking time and stock accordingly; however, brown rice provides a nuttier flavor and firmer texture. This dish delivers a colorful and balanced accompaniment with fresh herbs and spices.
Heating the rice gently after cooking preserves texture and flavor, making it good for leftovers. Using vegetable stock is a suitable alternative for a vegetarian version.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 small onion minced
- 1 medium red pepper minced
- 1 medium carrot minced
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 3 ½ cups chicken stock see notes, or vegetable stock
- 2 cups brown rice see notes
- 1 teaspoon salt sea salt
- 2 large tomato diced
- 1 medium jalapeno pepper minced (see notes)
- 1 cup corn frozen
- ½ cup cilantro minced
- 2 tablespoon lime juice fresh is best
Instructions
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, and carrot and cook until the onion is golden, about 5 minutes. Stir in the garlic and cumin and let them cook for 1 minute.
- Add the stock, rice, salt, tomatoes, and jalapeño pepper and bring the pot to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 40 minutes, or until the rice is tender.
- Remove the pot from the heat and stir in the corn, cilantro, and lime juice.
Notes
- Remove jalapeño seeds or omit the pepper to reduce spiciness if desired.
- Use brown rice for nuttier flavor and firmer texture; white rice cooks faster with adjusted stock and time.
- Simmer the rice covered to ensure even cooking and absorption of flavors.
- Stir in fresh cilantro and lime juice after cooking to preserve their bright flavors.
- Vegetable stock can be used as a substitute for chicken stock for a vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 605mg | 25% |
| Potassium | 660mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2927IU | 59% |
| Vitamin C | 40mg | 44% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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