Pantry Mexican Rice
May 10, 2022
Categories: Side Dishes, Rice, White Rice, Mexican, Spices, more
- Serving Size: 1 (124.8 g)
- Calories 129.9
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 11.3 mg
- Sodium - 771.6 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 0.9 g
- Sugars - 0.8 g
- Protein - 3.1 g
- Calcium - 11.1 mg
- Iron - 0.6 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Mix spices together in bowl
Cook until opaque
Add tomato sauce
Add chicken broth
It will steam and boil up be careful
Simmer on low 20 minutes
Turn off heat and stay covered
For at least 5 minutes
No special items needed.
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.
- Be sure to use a dry white rice for this recipe, as other types of rice may require different cooking times.
- If you don't have all the spices listed, you can use a pre-made Mexican seasoning blend to get the same flavor.
- Substitute vegetable broth for chicken broth for a vegetarian option. This substitution will benefit vegetarians who do not eat meat or poultry, as well as those who are looking for a more health-conscious option.
- Substitute olive oil for vegetable oil to add a richer flavor. This substitution will benefit those who are looking for a more flavorful dish, as olive oil adds a depth of flavor that vegetable oil does not.
Vegetarian Mexican Rice Substitute vegetable broth for chicken broth and omit chicken bouillon. Add 1/2 cup of diced vegetables such as bell peppers, onions, and mushrooms to the rice before adding the spices.
Mexican Street Corn: This classic Mexican side dish features grilled corn on the cob slathered in a creamy mayo-based sauce and sprinkled with cheese and chili powder. It's the perfect accompaniment to the Mexican Rice, adding a creamy, spicy flavor that complements the rice's savory spices.
Grilled Shrimp Tacos: Grilled shrimp tacos are the perfect companion to Mexican Street Corn. The savory, spicy flavors of the corn are complemented by the sweetness of the grilled shrimp, and the crunch of the tacos provides the perfect texture contrast. Plus, the tacos are easy to make and can be served as an appetizer or main course.
Q: How long should I simmer the rice?
A: Simmer the rice on low heat for 20 minutes, then turn off the heat and let it stay covered for at least 5 minutes.
Q: What type of rice is best for cooking?
A: Long-grain white rice is the most commonly used type of rice for cooking. It has a light, fluffy texture and is great for dishes like pilafs, stir-fries, and salads.
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Fun Fact 1: Mexican rice is a popular side dish in Mexican cuisine, and is often served alongside tacos, burritos, and enchiladas. It was popularized in the United States by celebrity chef Rachel Ray, who featured it in several of her cookbooks.
Fun Fact 2: The origins of Mexican rice can be traced back to the ancient Aztec culture. It was traditionally prepared with corn, beans, and chili peppers, and was served as a side dish to accompany meats and fish.