mexican rice

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By Francine Lizotte
from Surrey South, BC

Filled with flavorful ingredients, this is an excellent side dish for different entrées. It's easy to make, delicious and versatile.

serves 4-6 servings
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For mexican rice

  • 1 1/2 Tbsp
    canola oil
  • 1/2 c
    onions (red or white), finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 3 lg
    cloves garlic, pressed
  • 2 c
    long grain rice such as jasmine
  • 1 can
    (14 oz./398 ml) tomato sauce
  • 1 can
    (4 oz.) green chilies, drained
  • 1 Tbsp
    taco seasoning
  • 1 Tbsp
    granulated sugar
  • 1/2 Tbsp
    chipotle chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    hot paprika
  • 1/4 tsp
    ground turmeric
  • 1/4 tsp
    ground himalayan sea salt
  • 3 c
    low-sodium chicken broth
  • 2 lg
    roma tomatoes, seeded and diced
  • 1 Tbsp
    fresh cilantro, chopped
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How To Make mexican rice

  • 1
    In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
  • 2
    Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving.
  • 3
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=PSVl5ibyr6c
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