Mexican-style Rice
Savory, colorfully studded with delicious vegetables, with just a hint of spice, this Mexican-style rice is the perfect side dish for your next taco night.
Tired of boring old white rice? This classic Mexican side dish adds layers of flavor and texture by adding lots of delicious vegetables, a touch of tomato, and a surprisingly delicious savory flavor that comes from toasting the rice until golden brown before cooking. Pump up that flavor even more with the addition of whole green chilies and you have a recipe for a next-level rice dish sure to impress.
What Ingredients Do You Need For Mexican-style Rice?
- Long Grain Rice
- Vegetable Oil
- Garlic
- Onion
- Tomato
- Tomato Paste
- Carrot
- Peas
- Jalapeño Pepper
How Do You Make Mexican-style Rice?
Start by heating a 2-4 quart Dutch oven over medium heat for 5 minutes. Meanwhile, wash the rice under cold running water until the water runs clear then drain it well using a fine mesh strainer. You want to make sure the rice is as dry a possible before proceeding to minimize splatter.
Add the oil to the pot and then carefully pour in the rice – it should begin to sizzle and fry immediately (which is a good thing!). You want to keep the rice moving by stirring constantly until the rice turns a light golden brown and smells like freshly popped popcorn. At this point, go ahead and add in your tomato paste and vegetables, including the jalapeño and stir to combine. Continue cooking the veggies and tomato paste until the paste begins to darken and stick to the bottom of the pan. At that point, add in your water and salt. Bring it to a boil, stir once, then cover, reduce the heat to low, and allow to cook for 20 minutes.
After 20 minutes you can remove the pot from the heat, but do not uncover it just yet! Allow the rice to rest for at least 5 minutes, then remove the lid and fluff gently with a fork or wooden spoon. You can serve this immediately, but if you want to hold it for a while you can cover the pot with a clean dry dish towel before replacing the lid (this prevents condensation from dripping back on top of the rice and making it soggy!).
Mexican-style Rice
Ingredients
- 1 1/2 cups jasmine or basmati rice
- 1/4 cup vegetable oil
- 1 clove garlic, minced
- 1/4 white onion, small diced
- 1 tomato, seeded and blended
- 1 1/2 teaspoon tomato paste
- 1/2 teaspoon kosher salt
- 1 carrot, peeled, small diced
- 1/2 cup frozen peas
- 1 jalapeño pepper, whole
- 3 cups water
Preparation
- Heat a 2-4 quart Dutch oven over medium heat for 5 minutes.
- Wash the rice under cold running water until the water runs clear, then drain well using a fine mesh strainer.
- Add the oil to the pot, then the rice and fry over medium heat for 8-10 minutes, stirring continuously, until the rice is light brown and toasted.
- Add the onion, garlic, carrot, peas, and tomato paste and salt and sauté for 1-2 minutes, or until the tomato paste darkens and starts to stick to the pan.
- Pierce the jalapeño with a knife, then add it to the pot along with the remaining ingredients and stir to combine.
- Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
- After 20 minutes, remove the pot from the heat but do not uncover it - allow to rest for 5 minutes before uncovering and fluffing with a fork.
- If not serving immediately, cover the pot with a clean dry dish towel before replacing the lid to prevent condensation from dripping back onto the surface of the rice.