My family loves this Mexican rice recipe. Sometimes they are called Spanish rice and inspired authentic recipes, it is fluffy and fragrant, like the rice in your preferred Mexican and Tex-Mex restaurants.
I can’t stop this homemade Mexican rice (AKA Spanish rice). We use the perfect mixture of spices, freshly, and fresh tomato, or canned to make it extra delicious.
This recipe for rice in Mexican only requires 15 minutes at hand. Then everything is hand, and the rice cooks and absorbs all the delicious spices.
The main components
- Long grain white rice. For the best Mexican rice, use long grain white rice because it cooks light and fluffy. Especially with this recipe I enjoy fragrant Basmat rice, but simple long grain white rice is good. Rinse and dry it for the rice several times to remove the starch around the grain. Rinsing rice guarantees it will be light and fluffy.
- Fresh onions, Anahim pepper, garlic and tomatoes. I love fresh ingredients with this rice recipe because they keep the spices fresh and bright. We do not use canned tomatoes or tomato paste for this rice.
- Mexican rice spice. Just like our favorite Mexican recipes, we use dried oregano, smoked papric, Chile powderCumin and salt. If you have access to this recipe, we also add Tomato powder (optional, but delicious). Our Mexican rice can be slightly more seasoned than what you learn, but this is how it is delicious.
- Chicken stock. Shop-purchased or Homemade stock will do here. You can even exchange Veggie broth to make this recipe for plant / vegan-friendne.
How to make Mexican rice (AKA Spanish rice)
I use my overloaded average boiler (see video), Dutch oven or cast iron pan with lid while preparing Spanish rice. We will cook chopped onions, scornful pepper and garlic until soft, which takes about 5 minutes.
Then, for the best taste and tissue, throw your rice into the basket and click it for another 5 minutes. We are looking to start walking light brown in places. We do the same when Making Cilanto Lime RiceA number
Now mix in all the spices and let them take a minute to expose all their spices. And finally, mix with chopped fresh tomatoes and funds. Cover the basket with the lid when the liquid boils and the heat drops low. Cook for 14 minutes, then set aside the basket, still covered, for another 10 minutes.
Before serving, dial the rice with a fork and the top with fresh cilantro and sliced green onions. I also like to serve with several lime wedges. A completely optional but beautiful touches.
What to serve with Mexican rice?
Serve Mexican rice with beans like these Homemade regrets the beans or creamy cooked black beansA number of this rice dish is going well with almost anything, but it is especially good at the next Mexican and Tex-Mex dishes Fajitas:To be in style Chicken Enchiladas:To be in style shrimp tacosTo be in style Porkand carnitasA set of it is great to get in buritosA number
Perfect Mexican rice
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Preparation
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Boil
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Learn how to make Mexican rice (sometimes called Spanish rice) as your favorite Mexican and Tex-Mex restaurants. For the most fluffy rice, use long grain white rice like Basmati and thoroughly wash it to make starch.
Makes up 8 to 10 maintenance
Watch to make the recipe
You will need
2 cups (380 g) long cereal rice, Like Basmati, wash and dry several times
2 ½ tablespoons avocado oil
1 large onion, finely chopped, 1: Cups:
2 Anahim pepper, Seeds and stem removed, then finely sliced, 2/3 cups
6 cloves of garlic, minced
2 cups (415 g) finely chopped tomatoes, 3 to 4 medium
1 ½ Teaspoon Dried Oregano
1/2 teaspoon smoked Paprika
1/2 teaspoon of Chile powder
1/4 teaspoon ground cum
3 teaspoons of tomato powder, optional
1 ½ teaspoon of sea salt
2 ½ cups (590 ml) Chicken stock, try homemade
Cilantro, sliced green onions, and lime serve
Directions:
1Heat oil in a Dutch oven or overloaded medium saucepan on medium heat.
2Add onion, pepper and garlic. Cook, sometimes stirring until the onion look semi-transparent, 4 to 5 minutes.
BookletStir in washing and dried rice and to-to-one-to-one, moving the rice around the pan for about 5 minutes. You are looking for the rice to start open the light browns in places.
ThreeMix in Oregao, Smoked Paprika, Chili powder, can, tomato powder and salt and cook for 1 minute.
5Pour in tomato, all the juice and fund of tomatoes. Mix well and then bring to a boil.
6 years oldWhen boiling, cover and cook low 14 minutes.
HaSlide the pan from heat but keep the lid. Relax for another 10 minutes.
HaUse a fork for tucking rice and serve optional cilantro, green onion and lime.
Adam and Junny tips
- Tomato powder. Add other spices to the cart 1 tablespoon of tomato powder. Adds tomato dust to a richer tomato taste and color. Find it in online or Mexican supermarkets.
- Vegetable / Vegan: Replace Chicken Fund Vegetable brothA number
- Storage: Crush the rice in a sealant container in the fridge 3 to 4 days. Or freeze up to 3 months.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/2 cup (from 1 of 10 dishes)
Compound
Scintend
209
Compound
Total fat
4.7 g
Compound
Saturated fat
0.7 g
Compound
Cholesterol
1.8 mg
Compound
Sodium
444.3 mg
Compound
Carbohydrate
36.3 g
Compound
Dietary fiber
1.7 g
Compound
General sugar
3.2 g
Compound
Protein
5 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
