mexican rice recipe

This Authentic Mexican Rice recipe is made with simple ingredients like chopped tomatoes, onions and garlic and is the perfect side dish for any meal.

Authentic Mexican Rice Recipe

olive oil

long-grain white rice, (rinsed and drained)

roma tomato, (diced)

white onion, (diced)

garlic ((or 4 cloves, minced))

water

tomato paste

salt, (to taste)

In a large skillet over medium-high heat, add the olive oil.

When the oil is hot, add in the rinsed rice and sauté for 10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.

Add in the diced tomatoes, onions and minced garlic. Sauté&nbsp;for about 30 seconds.

Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.

Bring the rice to a boil, lower the heat to simmer and cover.&nbsp;Let cook for 20 minutes, or until all the water has evaporated from the skillet and the rice is fully cooked through.

https://content.jwplatform.com/videos/0NDMuQ8Z.mp4

This Authentic Mexican Rice recipe is made with simple ingredients like chopped tomatoes, onions and garlic and is the perfect side dish for any meal!

Authentic Mexican Rice

This easy Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish. Watch the video above to see how I make it!

Mexican Rice Recipe (Easy & Flavorful)

onion

garlic

red bell pepper (diced)

jalapeno

long grain white rice

cumin

salt (to taste)

tomato sauce

broth

cilantro (for garnish)

Thoroughly wash and drain the rice with a fine mesh sieve.

Heat the oil in a large saucepan over medium-hight heat. Add the onions, garlic, bell pepper, and jalapeno and saute for 1-2 minutes, or until the onions become translucent.

Add the rice and saute until it&#039;s lightly toasted and golden brown, about 2 minutes.

Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.

Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.

Remove the rice from the heat and use a fork to fluff it up.

Garnish with chopped cilantro and serve immediately.

https://content.jwplatform.com/videos/RGa78xqV.mp4

This easy Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish.

Mexican Rice

This easy Mexican rice recipe is SO simple you&#039;ll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!

Easy Mexican Rice

vegetable or canola oil

white rice

chicken stock

chili powder

garlic salt

Cook.

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.

Boil.

Add the rest of the ingredients and bring to a rapid boil over high heat. 

Simmer.

Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes.  Remove cover and let stand 2-3 minutes before fluffing with a fork.

https://content.jwplatform.com/videos/KE9m1hfn.mp4

This easy Mexican Rice recipe is SO simple you’ll want to make it for all of your Mexican and Tex-Mex dishes!  You can serve this perfect fluffy Mexican Rice (or Spanish Rice) as a side dish for all your Mexican meals!

Healthy and flavorful Mexican Rice with roasted yams, red onion, and shishito peppers.  Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal.

Mexican Rice with Roasted Veggies

onion,

garlic,

short grain brown rice

oregano

sea salt, adjust to taste

chicken stock stock

lb yams, sliced about 1/4 inch thick

peppers

red onion,

ancho chili powder (optional)

maple syrup

avocado oil or olive oil

In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.

Add rice and cumin, stirring a minute more until rice is coated with the oil.

Add tomato paste, dried oregano and salt.  Stir until paste is fully distributed.

Add stock, bring to a boil, cover and simmer for 1 hour.  Give a stir and test rice for doneness.  It may need another 10 -20 minutes.

Leave covered until ready to serve.  The rice will stay warm at least for at least 30 minutes after it is finished.

Stove Top Rice Method

In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt.  Place in one layer on a lined sheet pan.  Add onion to the pan.

With a rubber spatula scrape out the bowl that you tossed the yams in, spreading the sauce mixture over the sliced onions, add a little oil if needed.

Place in the middle of the oven for 20 minutes.

Toss shishito peppers in oil and salt.  Add to the sheet pan after the 20 minutes.  Put back in the oven on broil 3-5 minutes on the middle rack. (Be careful if using parchment&#8211; it can catch on fire under the broiler.)

Roasted Veggies

Arrange yams, onions and shishito peppers on top.

Garnish with fresh cilantro, sour cream, pickled jalapeños, pumpkin seeds.

Put it all together

This was really good. I used squash, yam, and carrots from the garden. The rice was filling and had a great flavor!

Super recipe Sylvia cheers! I just wanted the Mexican Brown Rice piece to compliment this magnificent recipe of a Slow Cooked Vegan Chickpea Chilli from Suzy (who I also subscribe to): https://www.themediterraneandish.com/vegan-chickpea-chili/  Both recipes combined with a fresh squeeze of Lime Juice and soaking up the spices with Naan Breads was a great comforting family meal. I will get to making this recipe complete with the vegetables soon! Thanks for the inspiration to cook tasty, healthy and visually appealing meals! Cheers...

WOW! I loved everything about this Mexican Rice with Roasted Veggies recipe… so flavour full. Thank you Tonia/Sylvia🙏

I love sheet pan recipes and this is no exception! The flavors are wonderful and it was simple to make! 10/10 would make again :) thank you Tonia!

Everyone loved it. I used water instead of chicken stock, and pureed tomatoes instead of tomato paste, and the rice was still very flavorful. Thank you.

This Instant Pot Mexican Rice recipe (also known as Spanish Rice) is a great easy side dish! Made with just 3 main ingredients and some spices, it comes out perfectly light and fluffy every single time!

Instant Pot Mexican Rice

Long-grain rice (rinsed ad drained)

onion powder

garlic powder

salt

Rinse the rice until the water runs clear, then drain.

Add the rice to the Instant Pot, together with 1 tsp chili powder, 1 tsp onion powder, ½ tsp garlic powder, 1 tsp salt, 8 oz tomato sauce, and 2 cups vegetable or chicken broth. Stir everything together.

Close the lid and make sure that the venting knob is sealed. Turn the manual high pressure on for 4 minutes. When done, let the natural pressure release for 10 minutes.

Then open the lid, and using a fork, fluff the rice.

Learn how to make Spanish rice! This recipe is SO easy to make, and the fluffy, flavorful rice is the perfect side dish for Mexican mains like tacos and enchiladas.

Spanish Rice

basmati rice (rinsed)

tomatoes tomato sauce

jalapeño pepper (stemmed,

sea salt

vegetable broth

Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.

Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.

Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.

Spicy Mexican Rice made from scratch and all in ONE pot! Add in some taco meat to make it a complete meal, or serve as a side at your next taco Tuesday!

Spicy One-Pot Mexican Rice

butter, salted

tomatoes

cilantro

salt,

lime,

Place the rice and butter into a skillet...

Place the rice and butter into a skillet over medium heat. Stir constantly, until the rice is lightly browned.

Add the diced tomatoes, El Pato, black beans,...

Add the diced tomatoes, El Pato, black beans, water, and cumin. Stir to combine, reduce heat to low (a very low simmer), and cover. Stir occasionally after 4-5 minutes to reincorporate liquid throughout the dish, and then recover and cool an additional 5-10 minutes.

Stir in the garlic and salt. Taste. Cook...

Stir in the garlic and salt. Taste. Cook additional 5 minutes if necessary, or until the rice is done. (Different varieties of rice will have different cook times.)

Garnish with lime and cilantro, and let guest...

Garnish with lime and cilantro, and let guest squeeze lime over the finished rice.

This vegan Mexican rice has bold flavours and is so easy to customize, it will quickly become a staple in your kitchen. You can serve it as a main dish or side with tacos, enchiladas or as a base for your favourite taco bowls.

Easy Vegan Mexican Rice

bell

garlic cloves, finely chopped

green chilli, finely chopped

300 g (10.5 oz) basmati rice

chipotle paste

350 ml (12 fl oz) vegetable stock

x 400 g (14 oz) can chopped tomatoes

g (4.4 oz) sweetcorn,

Fresh coriander, a handful

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan that has a lid. Saute the onion for 2-3 minutes over medium heat, then stir in the sliced bell pepper and continue to cook for another 2-3 minutes.

Add the garlic and green chilli, then cook...

Add the garlic and green chilli, then cook for another minute until fragrant. Stir in the rice and toast it for 2-3 minutes, stirring continuously.

Next, stir in the chipotle paste and continue...

Next, stir in the chipotle paste and continue to cook for 1-2 minutes, again stirring all the time.

Add the stock, chopped tomatoes and sweetcorn and...

Add the stock, chopped tomatoes and sweetcorn and stir well to combine. Bring to a simmer, then lower the heat and put the lid on the pan. Cook for 15-20 minutes until the rice is cooked through and tender.

Stir in the coriander, season to taste, and...

Stir in the coriander, season to taste, and serve with lime wedges and extra chopped coriander, if you like.

https://mediavine-res.cloudinary.com/video/upload/pyztmqcrdhoheuaqiosp.mp4

This simple Instant Pot Mexican Rice recipe is so easy to make and is seriously just as good as the rice at your favorite Mexican restaurant! Fluffy rice and flavorful salsa come together in your pressure cooker for a quick side dish any day of the week.

white rice (long grain)

vegetable broth (or chicken broth)

jar salsa (mild

Tbsp. oil (divided)

Cilantro (optional)

Using a mesh strainer, rinse the rice under cool running water for 1-2 minutes, or until the water runs clear.  Drain completely.

Add rinsed rice, broth, salsa, 1 tablespoon oil, and salt to a 6-quart Instant Pot.  Mix the ingredients until well combined.

Cover the pot with a lid and close the pressure release valve.

Set the Instant Pot to high pressure and cook for 4 minutes.

Allow a 10-minute natural pressure release before opening the valve to release the steam.

Drizzle in the remaining tablespoon of oil and mix it into the rice.

Serve Mexican rice with a sprinkle of cilantro and enjoy!

https://www.youtube.com/watch?v=FAbTyT8EvjE

This easy Mexican rice recipe is one of the most flavorful and simplest to make Instant Pot rice recipes.  It is a delicious gluten-free, dairy-free, and soy-free side dish recipe that tastes great alongside chicken fajitas or tacos.

RECIPE: https://www.evolvingtable.com/easy-instant-pot-mexican-rice-recipe/
Website: https://evolvingtable.com

Super Easy Instant Pot Mexican Rice

Bold, fluffy, and full of flavor, this Mexican rice recipe brings tomato, garlic, and spice to every bite. Ready in 45 minutes or less!

Arroz Rojo (Juana's Mexican Red Rice)

long grain white rice (rinsed, (See Note 1))

vegetable oil

jalapeño

roma tomatoes (sliced in half lengthwise)

white onion

tbsp Knorr chicken bouillon powder

tbsp Knorr tomato bouillon powder

Goya Sazon Seasoning con Culantro Y Achiote

Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.

Slice the jalapeño from tip to stem, keeping pieces attached, set aside.

In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.

Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.

Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).

https://content.jwplatform.com/videos/BMr0vZgU.mp4

Top 10 mexican rice recipe recipes from across the web

The most viewed mexican rice recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Mexican Rice Recipe

Mexican Rice Recipe (Easy & Flavorf...

Easy Mexican Rice

Mexican Rice with Roasted Veggies

Instant Pot Mexican Rice

Spanish Rice

Spicy One-Pot Mexican Rice

Easy Vegan Mexican Rice

Instant Pot Mexican Rice

Arroz Rojo (Juana's Mexican Red Ric...

Top 10 mexican rice recipe recipes from across the web

The most viewed mexican rice recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Mexican Rice Recipe

Mexican Rice Recipe (Easy & Flavorf...

Easy Mexican Rice

Mexican Rice with Roasted Veggies

Instant Pot Mexican Rice

Spanish Rice

Spicy One-Pot Mexican Rice

Easy Vegan Mexican Rice

Instant Pot Mexican Rice

Arroz Rojo (Juana's Mexican Red Ric...

The most viewed mexican rice recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine