Hindi Recipes

Mexican Rice Recipe

Mexican Rice Recipe we grew up in a very traditional Korean home and eat fried rice for dinner at least once a week. It was my mother’s fridge cleaning food, especially on those busy nights when she was too tired to cook.

Now I love fried rice as much as anyone else, but I realized it was time to change it up with this Mexican restaurant style rice.

This Mexican rice builds up easily and quickly in a bowl, making it easy to clean up. You can throw away your favorite veggies too, but I kept it simple with onions, corn kernels, peas, and carrots.

From there, the rice is simmered in tomato sauce and chicken broth, along with a little cumin powder and chili for added flavor.

It can be served as is or alongside tacos or enchiladas. We loved it as a main course and we made our way with the tortilla chips. Either way, we liked the switch from the usual Asian style fried rice and have made it at least 3 times this week!

INGREDIENTS Mexican Rice Recipe:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups basmati rice
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh cilantro leaves

The direction of Mexican Rice Recipe:

Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring constantly, for 2-3 minutes, until the onions are translucent. Add the rice until toasted for two minutes.
Add the tomato sauce and vegetable broth and simmer for 2 minutes. Add the corn, carrots, peas, chili powder, and cumin. Add salt and pepper to taste. Bring to a boil, cover and reduce heat and simmer until rice is soft, 13-16 minutes. Add the tomatoes.
Serve immediately, garnished with cilantro if desired.

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