Spicy Mexican Rice (The Real Deal!)

15m
Prep Time
30zxm
Cook Time
45m
Ready In


"Tastes like the ones served in Mexican restaurants, the key to this recipe is to sauté the rice in hot oil until toasted and golden brown, this helps the grains keep some of their texture after they are cooked. This is packed with tomato flavor, but you can reduce the amount of tomatoes and sub in more stock if you want a slightly mellower taste. If you like lots of heat pile on more fresh chiles. This is a good one!"

Original is 7 servings

Nutritional

  • Serving Size: 1 (264.1 g)
  • Calories 382.4
  • Total Fat - 12.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 22.7 mg
  • Sodium - 601.6 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.3 g
  • Protein - 8 g
  • Calcium - 47.4 mg
  • Iron - 3.7 mg
  • Vitamin C - 49.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use)

Step 2

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes - this cannot be omitted, make sure to toast the rice!). Add the jalapeño and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Step 3

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Return the cover and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and add salt and pepper.

Step 4

Serve with additional lime wedges.

Tips


No special items needed.

2 Reviews

DanD

Made this a couple times I guess I should finally send in my review. giving 5 stars although it was not hot enough for our tastes I added in a couple jalapenos and some smoked chili powder. TY!

5.0

review by:
(14 Nov 2015)

Meatball

I used the mild Rotel tomatoes with green chilies instead of just tomatoes and cut out the jalapeños. It was spicy enough for us. We loved it made like this. The rice wasn't hard or mushy as in past experiences. It was great with our wet burritos and refried beans.

5.0

review by:
(14 Oct 2014)

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