Taco Bell's Mexican Rice Copycat
April 29, 2022
Categories: Side Dishes, Rice, White Rice, Mexican, Southwest Copycat or Clone Recipes, more
- Serving Size: 1 (240.7 g)
- Calories 276.3
- Total Fat - 9 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 3835.5 mg
- Total Carbohydrate - 44.8 g
- Dietary Fiber - 4.6 g
- Sugars - 4.6 g
- Protein - 5.9 g
- Calcium - 46.7 mg
- Iron - 2.3 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Get spices together
Add onions and bell peppers
Cook until translucent
Add rice cook until opaque
Add tomato paste and spices
Now be careful it's going to steam up when you add liquid at this point
Cover and simmer 20 minutes
Turn off heat leave covered 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.
- When selecting the tomato sauce, look for a low-sodium variety.
- For the best flavor, use freshly minced onion and bell pepper.
- For the chicken broth, substitute vegetable broth for a vegetarian-friendly option. This will provide a similar flavor to the dish without the need for animal-based products.
- For the ancho chili powder, substitute chipotle chili powder for a smokier flavor. This will give the dish a unique flavor without drastically changing the overall taste.
Vegetarian Version Replace chicken broth with vegetable broth and omit the tomato paste.
Mexican Street Corn: This dish is a perfect side to the Mexican Rice. It is a classic Mexican street food made with fresh corn, mayonnaise, Cotija cheese, chili powder, and lime juice. It is a great way to add flavor and texture to the meal, and the spicy flavors will pair perfectly with the Mexican Rice.
Pico de Gallo: Pico de Gallo is a salsa made from fresh tomatoes, onions, cilantro, jalapeno, and lime juice. It is a great accompaniment to the Mexican Rice and Mexican Street Corn, adding a fresh and vibrant flavor to the meal. The cool and tangy flavors of the pico de gallo will complement the spiciness of the Mexican Street Corn and the richness of the Mexican Rice.
Q: How long should I simmer the rice?
A: Simmer the rice for 20 minutes, then turn off the heat and leave it covered for 5 minutes.
Q: Can I use a different type of rice?
A: Yes, you can use any type of rice you like. Different types of rice may require slightly different cooking times, so adjust the cooking time accordingly.
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Taco Bell's Mexican Rice was first served in their restaurants in the mid-1990s, and it quickly became a fan favorite.
The recipe for Taco Bell's Mexican Rice was inspired by the cooking techniques of Mexican-American celebrity chef, Rick Bayless, who popularized Mexican cuisine in the United States.