Best 3 My Favorite Mexican Rice Recipes

Mexican rice is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is a staple of Mexican cuisine and is often served with dishes such as tacos, burritos, and enchiladas. There are many different ways to make Mexican rice, but the basic ingredients typically include rice, tomatoes, onions, garlic, and chili peppers. The rice is cooked in a flavorful broth, which can be made with chicken, beef, or vegetable stock. Mexican rice can be made mild or spicy, depending on the type of chili peppers that are used. It is a delicious and easy-to-make dish that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

MY FAVORITE MEXICAN RICE

My Favorite Mexican Rice image

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Provided by wakkojenni

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

Steps:

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g

MEXICAN RICE

Mexican Rice image

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Provided by Pot Scrubber

Categories Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Steps:

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
You'll love this rice! Money back guarantee.

MY OWN MEXICAN RICE

My Own Mexican Rice image

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

Provided by HEP MEP

Categories Rice

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 12

Ingredients

2 small green bell peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon rosemary
1/2 teaspoon basil
2 tablespoons oil
1 cup uncooked rice
2 large tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
picante sauce

Steps:

Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
Add water; cover and cook on low till rice is done, stirring occasionally.

Tips:

Use day-old rice: This will help prevent the rice from becoming mushy.
Rinse the rice thoroughly before cooking: This will remove any excess starch and help the rice cook evenly.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the rice from burning.
Toast the rice before adding the liquid: This will help give the rice a nutty flavor and prevent it from sticking together.
Use a 2:1 ratio of liquid to rice: This will result in perfectly cooked rice that is not too dry or too wet.
Bring the liquid to a boil before adding the rice: This will help prevent the rice from clumping together.
Reduce the heat to low and simmer the rice for 18-20 minutes: Do not lift the lid during this time.
Let the rice rest for 5 minutes before fluffing it with a fork: This will help the rice absorb any remaining liquid and prevent it from becoming sticky.

Conclusion:

Mexican rice is a versatile and delicious side dish that can be served with a variety of Mexican dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect Mexican rice every time. ¡Buen provecho!