mexican-ish rice
While creating this recipe, I told my husband that it was either going to turn out like a Mexican Rice or a Spanish Rice. He add how about a South Western Rice? When it was done, he said it was Mexican-ish Rice, so thats what we call it! It has a little heat behind it from the cayenne pepper, but you can adjust it to give it more heat or less heat! I eat it topped with cheddar cheese and sour cream! So yummy!
prep time
5 Min
cook time
20 Min
method
Microwave
yield
4 serving(s)
Ingredients
- 2 cans tomato sauce, 8oz each
- 1 can diced tomatoes, 15 oz
- 1 1/2 cups beef broth
- 1 1/4 cups white rice
- 1 pinch saffron threads
- 1/2 tablespoon cumin
- 1/2 tablespoon onion powder
- 1 tablespoon dried minced garlic
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons oregano, dried
How To Make mexican-ish rice
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Step 1I use a microwave rice cooker to make this. But I bet it could be done on the stove too. I would just follow the cooking time instructions for your rice.
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Step 2In rice cooker mix all the ingredients. Place lid and follow the manufacturer's instructions for times. For my rice cooker, I cook on high for 5 minutes, then on 50% power for 15 minutes.
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Step 3Stir well when cooking time has finished. Serve and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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