Mexican Rice

Introduction

Mexican rice is side common dish in Tex-Mex cuisine. This recipe brings together long grain white rice, tomato sauce, vegetables and spices to make a savory side dish that will complement your favorite Mexican meals. It perfectly pairs with Frijoles Charros, Cheese and Onion Enchiladas, or Refried Black Beans,

Mexican Rice Recipe

Mexican Rice

Scott James Gaspard

Traditional tomato-based Mexican rice

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Print Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Resting time 5 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Mexican, Tex-Mex

Servings 4 people

Calories 288 kcal

Equipment

• medium sauce pan
• 10-inch cast-iron skillet
• spatula

Ingredients

  

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• 2 cups chicken stock
• 4 ounce tomato sauce
• 1 cup white rice
• ¼ cup celery – chopped
• ¼ cup yellow onion – chopped
• ¼ cup green bell pepper – chopped
• 1 tbsp Tex-Mex Spice Blend
• 2 tbsp vegetable oil
• ½ cup cilantro – chopped

Instructions

 

• In a saucepan, add chicken stock and tomato sauce and bring to a fast simmer.
  
• In a separate 10-inch skillet, heat the vegetable oil over medium high heat until shimmering. Add rice, and sauté until golden brown.
  
• Toss in TexMex spice blend. Add vegetables, and sauté until soft.
  
• Carefully add the hot liquid (will bubble fiercely at first). Give it a good stir, cover, reduce heat to fast simmer, set timer for 15 minutes.
• Don’t remove cover or peek until time is up. Once time is up, remove from heat, stir in cilantro, fluff rice, then let stand for 5 minutes before serving hot.

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Nutrition

Calories: 288kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 490mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg

More Information

Toast the rice

The rice should be sautéed to a golden-brown color before adding the hot stock. Toasting the uncooked rice will make it relatively dry when it’s finished cooking. This has a better texture and flavor in Tex-Mex cuisine than rice that sticks together.

Choose the right pan

Use a pan with a well fitted lid. When you cover the pan, don’t lift the lid for the entire cooking time. If you do, the trapped steam will escape. This will lose heat and moisture, causing the rice to be undercooked on the top and burned on the bottom.

Variations

It is common to add vegetables such as corn, peas, or carrots to Mexican rice. This is fine – just make sure they are diced to about ¼ inch. Add the vegetables to the simmering stock so they heat up before adding them to the rice. Don’t add frozen vegetables directly to the uncooked rice, or you will lose all of the valuable heat.

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