Easy Mexican Rice Recipe
Serve restaurant style Mexican rice alongside tacos, burritos, or enchiladas for a true south of the border experience. It's flavorful, so easy to make, and economical.
Servings: 6
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped yellow or sweet onion (about 1 onion)
- ½ cup finely chopped red bell pepper (about ½ bell pepper)
- 2 cups long grain white rice (see note)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- 4 cups vegetable or chicken stock (see note)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon Mexican oregano (regular oregano is okay, too)
- Optional: chopped fresh cilantro to garnish
Instructions
- Heat oil in a large saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3 to 4 minutes).3 tablespoons extra virgin olive oil, 1 cup finely chopped yellow or sweet onion, ½ cup finely chopped red bell pepper
- Add rice to the pan, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.2 cups long grain white rice, 1 clove garlic, minced, 1 teaspoon chili powder, ¼ teaspoon ground cumin
- Add stock, tomato paste, salt, and oregano. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Simmer with cover on for 20 minutes or until liquid is absorbed.4 cups vegetable or chicken stock, 2 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon Mexican oregano
- Remove from heat, leaving the cover on, and let rest for 5 minutes.
- Fluff rice with a fork, taste and season with salt and pepper as needed. Garnish with fresh cilantro, if desired, and serve immediately.Optional: chopped fresh cilantro to garnish
Video
Notes
- Rice: Extra long grain white rice, basmati rice, or brown rice work well, too. The amount of liquid and cooking time depends on the type of rice you use. Check package instructions for specific measurements.
- Broth: Use no salt added, or lower sodium chicken or vegetable stock to reduce sodium.
- Make it a main dish: Browned ground beef or turkey (about 16 oz.), or a can of pinto beans, rinsed and drained, can be added if you want to make this recipe a main dish.
- Topping suggestions: Top with shredded cheese, salsa, or other taco toppings, if desired.
Nutrition
Serving: 1cup | Calories: 366kcal | Carbohydrates: 60g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 669mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 1mg
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