Mexican Rice on Closet Cooking


Mexican Rice
Mexican cuisine is one of my favourites and with Cinco de Mayo coming up I have been thinking about Mexican recipes for my menu. Mexican style rice is a staple side for any Mexican themed meal and it was about time that I updated my goto recipe for Mexican rice that I originally posted back in 2009. This rice is so easy to make! It’s basically rice that is cooked the tomatoes, to give it the red colour, along with some extras, like onions, garlic and cumin for flavour and jalapeno peppers (or chili powder) for some heat. You simply saute the veggies, add the rice, tomatoes, and broth, and cook it like you would normally cook rice. Once the rice is ready I like to add some cilantro and a hit of lime juice to brighten it up a bit. You can optionally add more veggies like peas, carrots, and/or corn, and no matter how you make this Mexican style rice it is sure to disappear quickly from plates, so make lots!

Mexican Rice

Mexican Rice

Mexican Rice

Mexican Rice

Mexican Rice
Mexican Rice

Mexican Rice

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4

A quick and easy Mexican style red rice that is the perfect side!

ingredients
  • 1 tablespoon oil
  • 1 onion, finely diced
  • 1/2 jalapeno pepper, finely diced
  • 1 clove garlic, chopped
  • 1/4 teaspoon cumin, toasted and ground (optional)
  • 1 cup long grained rice
  • 1 1/2 cups chicken broth (or vegetable broth or water)
  • 1 (14 ounce) can diced tomatoes (I like fire roasted)
  • salt and pepper to taste
  • 1 tablespoon cilantro, chopped (optional)
  • 1 tablespoon lime juice (optional)
directions
  1. Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.
  2. Add the rice, mix in the broth, tomatoes, salt and pepper, bring to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.
  3. Mix in the colantor and lime juice and enjoy!

Option: Replace the oil with bacon grease or lard.
Option: Omit the jalapeno pepper or replace it with, or add 1/2 teaspoon chili powder or cayenne to taste. (I like chipotle chili powder for the extra smokiness.)
Option: Replace the canned tomatoes with 1 cup diced fresh tomatoes!
Option: Add frozen peas, and/or diced carrots, corn, etc!

Nutrition Facts: Calories 268, Fat 5g (Saturated 0.5g, Trans 0), Cholesterol 2mg, Sodium 140mg, Carbs 48g (Fiber 2g, Sugars 5g), Protein 6g

Nutrition by: Nutritional facts powered by Edamam

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