When you want a low-key, low-effort dinner, this Mexican-style rice will be a lifesaver. It doesn’t require you to look past your fridge and kitchen, but will taste like a gourmet dish.
Make This Mexican-Style Rice In Only a Few Minutes!
Bring some color into your life with this Mexican-style rice
As the name suggests, this recipe is all about rice, but you don’t have to use traditional white rice. Other good choices include Spanish rice, 5-Minute rice when in a pinch, Arborio, and even cauliflower rice if you are trying to stay healthy.
Even so, for added fiber, you can prepare half rice and half quinoa, which gives you more nutrients. Remember to adjust the cooking time of the chosen rice, as it can change depending on the density and fiber in the ingredients.
Now, the vegetables are key in making this rice truly taste like a Mexican delicacy, so consider adding the onion, garlic, tomatoes, and green chilies. However, when you don’t have these, you can replace them with bell peppers, corn, tomatillo, or jalapeno.
Why use broth, though? This is a key part of the cooking process of Mexican rice, as it adds color and seasoning. Yet, if you don’t have any, you could use a vegetable broth, chicken broth, paprika, cumin, and lime.
Other good additions to this Mexican-style rice include cheddar or Mexican mixed cheese, queso blanco, tortilla chip crumbles, and even black beans. Don’t forget to adjust the broth or liquid accordingly when you add something else.
Some people will want to add protein, in which case, a spicy chicken, al pastor pork, or even garlic-lime shrimp work perfectly with this rice. You can even cook the meat along with the rice, but you may want to adjust the time and liquids as well.
Enjoy this Mexican-style rice along with some guacamole and chips for a very indulgent and satisfying dinner! For more delicious ideas, check out other great recipes here.
1/2 cup (64 g) uncooked white rice
1 small onion, chopped, or 1/3 cup (approx 40 g) dehydrated onion
1 garlic clove, minced
1 tbsp butter or vegetable oil
1 cup (240 ml) beef broth, 1 cup (240 ml) water and 1 beef bouillon cube
1 cup canned (128 g) diced tomatoes
1 can 4 oz (100 g) diced green chilies, chopped
2 tsp ground cumin
salt and pepper
1 tsp chili powder
- To start, place a large skillet over medium heat. Saute the rice, onion, and garlic in butter or vegetable oil until golden brown.
- Then pour in the beef broth. Stir in the tomatoes, and season with chilies, cumin, salt, pepper, and chili powder.
- Cover the skillet and allow it to cook for 25 to 30 min over low heat, or until the rice is tender.
- Serve warm.