{"id":10066,"date":"2020-04-22T09:57:43","date_gmt":"2020-04-22T04:27:43","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=10066"},"modified":"2024-09-20T00:45:53","modified_gmt":"2024-09-19T19:15:53","slug":"easy-mexican-rice","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-mexican-rice\/","title":{"rendered":"Easy Mexican Rice"},"content":{"rendered":"\n

Bold and flavourful, my easy Mexican rice is loaded with a complex tomato flavor infused with gorgeous spices. Each grain has just the right amount of bite, heat and an underlying hint of tang!<\/p>\n\n\n\n

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Lazing around after binging on some damn good food \u2013 that\u2019s the mood I was aiming for last night.<\/p>\n\n\n\n

But, how do you have a fiesta when you\u2019re stuck at home?<\/em><\/p>\n\n\n\n

You pour a beer or lemonade or margarita (pick your poison) and serve it with colorful and seriously flavourful Mexican rice.<\/p>\n\n\n\n

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Like most rice dishes, Mexican Rice uses the most basic of ingredients and is unbelievably easy to make. The prep and the cooking barely take any time.<\/p>\n\n\n\n

So, shall we?<\/p>\n\n\n\n

How to Make Mexican Rice?<\/h2>\n\n\n\n

In a pan heat oil and saut\u00e9 diced onions and garlic for about a minute.<\/p>\n\n\n\n

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To the saut\u00e8ed onions, add the rice and let that cook for a minute. Keep stirring it gently so it doesn't stick to the bottom of the pan. <\/p>\n\n\n\n

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Now you add in the salt, smoked paprika, cumin powder, and chili powder. I used our good old Degi Mirch powder..it gives a wonderful color and flavor. <\/p>\n\n\n\n

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Give this a good mix and stir in some tomato puree and vegetable stock. You can use store bought puree, but i just made some at home with 3 tomatoes . <\/p>\n\n\n\n

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Also, use chicken stock, if you want or plain water will do too.<\/p>\n\n\n\n

Now is the time for the veggies. I used green bell peppers and corn. That's what I had on hand. And oh, also a cup full of red kidney beans went in to make the dish livelier and heartier. <\/p>\n\n\n\n

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Now everything gets a good mix and lid on for cooking! Let it cook until the rice is soft and tender. That\u2019s it! Mexican rice is an easy, one-pot recipe that\u2019s done in a jiffy.<\/p>\n\n\n\n

All those who struggle with rice dishes or don\u2019t think that you can do much with the grain will be delightfully surprised. Mexican rice cooks up beautifully and tastes exquisitely amazing!<\/p>\n\n\n\n

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Quick notes<\/h3>\n\n\n\n

For the rice, any long-grain white rice will work like a charm in the recipe. I had basmati at home, so in they went. For the stock, both vegetable and chicken stock are great \u2013 pick your preference. Since there was some homemade veg stock in my fridge, I used that.<\/p>\n\n\n\n

You can use water to make Mexican rice, but nothing beats stock. It\u2019s the rich flavor of the chicken or vegetable that the rice absorbs as it cooks, which takes the dish from good to great.<\/p>\n\n\n\n

I especially added kidney beans to the recipe because they give you that extra protein and fiber. Plus, rajma <\/em>is one ingredient every home has. You can use any kind of beans you like - black beans or black-eyed peas...or just leave it out altogether.<\/p>\n\n\n\n

If you have some chicken or sausages handy, go ahead, and add that to the rice too.<\/p>\n\n\n\n

Serving Mexican Rice<\/h3>\n\n\n\n

I prefer to cook Mexican rice when my kiddos start grumbling about regular and often unvarying typical Indian meals. The colorful recipe makes for a nice and pleasant change.<\/p>\n\n\n\n

So, at my table, you will always find the tomato-flavored rice with a wonderful hint of spices as is. All I add is a dash of lemon and some freshly chopped cilantro to bring out the simple yet delicious taste of it.<\/p>\n\n\n\n

And, honestly, the kidney beans give Mexican rice a heft that takes it from a humble side dish to a hearty and satisfying main dish. That said, you can always use the rice as a delectable filling for tacos, quesadillas, or burritos!<\/p>\n\n\n\n

You can serve it with some guacamole or salsa too. <\/p>\n\n\n\n

No matter how you serve Mexican rice, the recipe is a keeper. The best part is you can tweak and adapt it to your taste, or use it as-is. It\u2019s pretty close to perfect.<\/p>\n\n\n\n

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Half the joy of cooking is sharing it with others.<\/strong>\u00a0That\u2019s\u00a0why\u00a0I\u2019m\u00a0always eager to hear from you.<\/em>\u00a0So go right ahead & drop a comment or reach out on\u00a0Instagram<\/a>,\u00a0Pinterest<\/a>,\u00a0YouTube<\/a>, or\u00a0Facebook<\/a>. I hope you love this easy Mexican rice recipe as much as we do!<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
<\/g><\/svg><\/span> Tried this recipe?<\/span>Let us know<\/a> how it was!<\/span><\/span><\/div>\n
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Easy Mexican Rice<\/h2>\n
<\/div>\nNatasha Minocha<\/a><\/span>\n
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Bold and flavourful, my easy Mexican rice is loaded with a complex tomato flavor infused with gorgeous spices. Each grain has just the right amount of bite, heat and an underlying hint of tang!<\/div>\n
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