Instructables

Mexican rice

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Picture of mexican rice
I love Mexican rice. I've tried making it several times over the years, but it never quite tasted right.

I gave it another go this weekend and I'm so happy with the results. Turns out I was over-complicating it. :D Mexican rice doesn't need a ton of ingredients - but there are two important things that give it that signature taste!
 
 
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Step 1: Ingredients

Picture of ingredients
  • 1 cup long grain rice
  • 1 1/2 cups chicken stock
  • 1/4 cup diced tomatoes and their juice
  • 1/2 - 1 tablespoon taco seasoning (try my recipe!)
  • 1/4 of a white onion, diced
  • 1/2 of a carrot, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
As far as I'm concerned, chicken stock is essential to getting the taste right. :)

Feel free to add a pinch of turmeric if you want it to be crazy orange. :D You can also add frozen corn and peas in when you add the stock.

Step 2: Saute the vegetables

Picture of saute the vegetables
Heat a little canola oil in a pan over medium heat. Add in your vegetables (everything but the tomato!) and cook, stirring often, until they start to soften. This will take 2-3 minutes.

Stir in the taco seasoning and cook for another 30 seconds or so.

Step 3: Toast the rice

Picture of toast the rice
This is the second essential thing needed to make awesome Mexican rice. :D

Add the dry rice into the pan and stir until it's coated with oil. Cook it for 3-4 minutes, stirring fairly often, until it begins to brown lightly and smells nutty.

Step 4: Add the tomatoes and stock and simmer

Picture of add the tomatoes and stock and simmer
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Add the tomatoes and chicken stock and stir well. Leave over medium heat until it bubbles, and then cover and turn down to low heat.

Keep the pan covered and simmer for 20 minutes, or until the rice has soaked up all the stock. Once it's done, turn off the heat and let it sit for a few minutes before fluffing with a fork.

Enjoy! :D

bcarbajal11 months ago
I am mexican and love the fact ur promotig a mexican dish!! I just wanna suggest to use fresh tomatoes and use a blender to make it into a sauge with a little bit of oregano. This will give it a fresh flavor. The procedure is the same, jut pour the sause to the pan when the rice is cooked!

oh il try your idea :)

sobeeya8 months ago
can we use other rice?
jessyratfink (author)  sobeeya8 months ago
Sure! As long as you know how much water it'll need to cook up properly. :)
1Dgirl10 months ago
yummy
harleyxx10 months ago
I'm Mexican and have been eating rice like this for over 40 years.
lizn_1310 months ago
Not at all how Mexicans do there rice.!!! (Mexican)
Dwargh11 months ago
Hey, congrats, it looks sooo delicious!
Thanks for that so amazing and simple recipe! :)

sabu.dawdy11 months ago
Made this today.. but with chicken ;)
savorthefood11 months ago
Your food is making me hungry. I also have several rice dishes I made and a Southwest Rice being one of them.

Link over to see what you think: Southwest Rice

Here's an Asian Rice with Almonds and this one is Wild Rice and Cranberries the picture is not so good though.

Visit our web-site at Savor the food and Your Health . Claim your FREE e-book while your there "Breakfast for Your Health".

regards,
Randy
www.savorthefood.com
l8nite11 months ago
I use your taco seasoning "recipe" all the time but sometimes change the amounts. This dish looks super yummy although I'm not sure what frozen or even unfrozen cord would add to the dish, fiber maybe?
jessyratfink (author)  l8nite11 months ago
Haha! Definitely lots of extra fiber. ;)

Thanks for catching that!
2K1TJ11 months ago
Of course its Mexican! It has taco seasoning!! ;) Whatever it is, it look great.
moosetooth12 months ago
Sooo good! Thank You!
RandyNose12 months ago
Yup, that looks like it'll be real tasty!
aramirez2012 months ago
Not Mexican at all. It looks good but definitely not Mexican. :)
celica9512 months ago
Not mexican. Well at list I never saw it where i come from.
hunter99912 months ago
This looks delicious!
Kona-chan12 months ago
looks good :)
sabu.dawdy12 months ago
yumm...