20 Minute Mexican Rice
Recipe: #9310
April 28, 2013
"Spice up a meal with Mexican rice, done in a jiffy!! from the local newspaper."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (216.6 g)
- Calories 213.2
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 292.9 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 6.6 g
- Sugars - 5.8 g
- Protein - 8.1 g
- Calcium - 37.8 mg
- Iron - 2.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
Step 2
Stir in onion and garlic; cook, stirring about 1 minute.
Step 3
Add broth and cumin.
Step 4
Heat to boiling; stir once or twice.
Step 5
Lower heat to simmer; Cover with tight fitting lid.
Step 6
Cook 15 minutes or until rice is tender and liquid is absorbed.
Step 7
Combine tomato paste and 1 tablespoon water.
Step 8
Stir tomato mixture, peas and carrots into rice; fluff with a fork
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use long-grain white rice.
- If desired, you can use vegetable broth instead of beef broth.
- For the beef broth, substitute vegetable broth for a vegetarian option. This substitution will provide a meat-free meal, making it suitable for those following a vegetarian diet.
- For the tomato paste, substitute salsa for a spicier version. This substitution will add more flavor to the dish, and make it more flavorful and exciting.
Vegetarian Mexican Rice Replace the beef broth with vegetable broth and omit the peas and carrots. Add 1/2 cup of diced bell pepper or 1/4 cup of diced jalapeno pepper in place of the peas and carrots. Cook the peppers with the onion and garlic for 1 minute before adding the vegetable broth and cumin.
Vegetarian Mexican Rice with Beans Replace the beef broth with vegetable broth and omit the peas and carrots. Add 1/2 cup of cooked black beans and 1/4 cup of diced jalapeno pepper in place of the peas and carrots. Cook the peppers and beans with the onion and garlic for 1 minute before adding the vegetable broth and cumin.
Mexican Street Corn Salad - This creamy and flavorful salad is the perfect complement to the Mexican Rice. Its combination of sweet corn, creamy mayo, tangy lime, and spicy chili powder adds a delicious zing to the meal. Plus, it only takes 10 minutes to make!
Chile-Lime Grilled Shrimp: This zesty grilled shrimp dish is the perfect accompaniment to the Mexican Street Corn Salad. The shrimp is marinated in a blend of lime juice, garlic, cilantro, and chili powder, giving it a spicy kick. The combination of the sweet corn salad and the spicy shrimp will make for a delicious and memorable meal.
FAQ
Q: How long do I need to simmer the rice?
A: Simmer the rice for 15 minutes or until the liquid is absorbed and the rice is tender.
Q: What type of rice should I use?
A: The type of rice you use is up to you, but long-grain rice is the most common choice for simmering. Basmati or jasmine rice are also good options.
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Fun facts:
The combination of rice, vegetables and spices used in this recipe is a classic Mexican dish known as Arroz Rojo, or Red Rice. It was a favorite of Frida Kahlo, the iconic Mexican painter.
Tomato paste has been a popular ingredient in Mexican cooking for centuries. It was first used by the Aztecs, who called it “xitomatl” and believed it had magical properties.