I love this rice. It’s the perfect easy Mexican side dish or filler for a burrito, burrito bowl, tacos and salads. I learned how to make Mexican rice years ago when I moved from Corpus Christi to Oxford, MS. I missed the Mexican rice so much back home I decided to learn how to make it myself. I did my research and ended up finding that it’s so simple to make. It was one of those recipes that I tried and succeeded with on the first try. So I’m fully confident that anyone can make it!
Some Mexican rice has carrots, peas, or even corn in it. You can definitely add 1/4 cup of frozen peas, carrots or corn to this rice right before you put the lid on. (Or add a combination of all 3!). It will add a little bit more texture to the rice. I do this sometimes if I happen to have some in my freezer. I think what I love most about this rice is that I usually have all the ingredients on hand. They are all pantry staples of mine that I keep handy for nights that I’m at a loss for what to cook. Tonight I used our Mexican rice, some fajita chicken and refined beans to make us burritos. It’s a super fast, simple meal that you won’t sweat over! Plus, the leftover rice is just as good the day after!
So many people ask me “How did you learn how to make such good Mexican food?” They assume it was from a family member or some type of relative. I do have a few family members that love to cook, but besides that I learned how to cook just like anyone else. Trial and error. I think because I moved so far away from where I was born, I’m constantly homesick for all the wonderful Mexican food I grew up loving. I can’t find anything even close to as good as what I had back home…so I made it my life mission to perfect all my favorite Mexican recipes. I truly think I have mastered so many great Mexican dishes in the last few years. My husband will attest to that fact. I swear it’s almost second nature to me. It’s probably my favorite types of food there is (along with Thai). But I truly just love the layers of spices used and techniques used in Mexican cuisine. I love that it’s so family oriented and that recipes are passed down from generation to generation. Although it’s technically not “soul food”…it’s MY definition of soulful food. The spice, the flavors, and the love put into Mexican cuisine is so special to me. Although the ingredients may not be expensive, cooking some Mexican dishes takes a lot of time, patience and love. I have such a passion for the type of cuisine (if you can’t already tell!). It’s stolen a piece of my heart, and I’m totally okay with that.
You can pair this rice with pretty much every Mexican dish you can think of…and it will be fantastic. Here are some of my recipes it will go great with:
CHEESE ENCHILADAS SMOTHERED IN CHORIZO CHILI GRAVY
CHEESY CHICKEN ENCHILADAS WITH RED SAUCE
QUESO SMOTHERED CHICKEN ENCHILADAS
CRISPY POTATOES & CHORIZO REFRIED BLACK BEAN TACOS WITH CHIMICHURRI
MEXICAN RICE
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 40 minutes
Serves: 4
INGREDIENTS:
3 tbsp vegetable oi
1 cup long grain rice
1/2 medium yellow onion, diced small
8 oz. can GOYA tomato sauce
1 tsp kosher salt
1/4 tsp garlic powder
1.5 cups chicken broth
1/4 cup cilantro, chopped
DIRECTIONS:
Heat a large skillet to medium high.
Add in vegetable oil and rice. Cook rice for about 4-5 minutes. Stirring throughout. Cook until the rice is a deep golden brown in color but not burnt. Add in onion and sauté for another 30 seconds.
Add in 5 oz. tomato sauce, salt, garlic powder and chicken broth to the rice. Stir and bring to a boil.
Once boiling, reduce to a simmer, cover with a tight fitting lid and cook for about 25-30 minutes (or until the rice is cooked and all the liquid is absorbed).
Once cooked, turn off heat and keep covered for 10 minutes. (This will help the rice not stick to the pan to make for an easier cleanup). Fluff rice with a fork and serve warm.
Top with chopped cilantro.