Mexican,  Recipe

No-fail Mexican Rice

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Ever forget to make that one inch tear in the bag of seasoned rice before you stick it in the microwave? Me neither!

Well anyway – if you’re like me you are trying to eliminate preservatives, chemicals and process wherever you can. Trouble is – homemade Mexican rice can easily be big globs of mushy blah flavor, pushed aside into lonely land on your plate.

This recipe will not disappoint your palette in flavor or texture. The corn is a nice foil for your spicy main dish, the rice overall is not that spicy. It yields quite a bit but reheats well. Not gonna lie, I’ve eaten this stuff cold for breakfast with minimal shame (whether or not I have clothes on factors into that). Hope you dig it!

No-Fail Mexican Rice

Skip the preservatives and make a Mexican rice rich in flavor for your taco night! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 cup long grain white rice
  • 3 tbsp oil
  • 1 tsp minced garlic
  • ½ small onion finely diced
  • ½ can of diced tomatoes & green chilies half-drained
  • 1 medium carrot diced
  • 1/3 cup frozen peas thawed
  • 1/3 cup frozen corn thawed
  • 2 ¼ cup chicken stock
  • ¼ tsp salt
  • 2 TBSP fajita seasoning
  • 2 whole serrano peppers
  • optional: diced banana peppers diced bell peppers, chopped black olives

Instructions

  • Rinse rice until water runs clear; drain
  • Heat large saucepan (with lid) over medium-high heat; add oil.
  • Add rice and stir to coat with oil. Cook over medium heat until rice is light golden brown. Stir often (10 minutes).
  • Add diced tomatoes/chilies/juice, garlic and diced onion and stir.
  • Add salt, carrots, peas, corn, broth and fajita seasoning (and the whole peppers).
  • Stir and bring to a boil.
  • Reduce heat to low, cover, and cook until water is completely absorbed. Rice should appear fluffy (about 20 minutes)
  • Remove from heat and let stand for 5 minutes. Fluff if needed.

Notes

In a pinch you can make this recipe with the same amount water if you have no broth. You will lose a bit of the flavor depth. If you have a boullian cube or similar add that to get the richness back.
To make vegetarian use vegetable broth instead.
If you leave out the diced tomatoes & chilies (aka Rotel) you need to add back a little water to the recipe – 1/4 cup. You can also dump the whole can in (I’ve done it often) but the rice will be mushier.
 
 
Album cover of Charles Mingus New Tijuana Moods
  • Music to cook by: Charles Mingus “New Tijuana Moods”.
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