How to Prepare Mexican Rice
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants. The signature reddish-orange color if Mexican rice can be attributed to tomatoes or tomato paste; the dish is rounded out with peas, corn, onion and garlic. Ground cumin adds the familiar flavor of Mexican cuisine, as does cilantro, which is sometimes used as a flavorful garnish. When cooking rice, it's important to note that the ratio of grain to liquid is 1:2. Water works perfectly fine, but beef, chicken or vegetable stock or broth adds even more flavor. When it's finished cooking, fluff the rice with a fork--it helps separate the grains without making them mushy.
Hi everyone, I'm Judith. Well, today, I'll be showing you how to make Mexican Rice, the perfect side accompaniment to a nice chicken or beef. So, what you'll need is 1 tablespoon of olive oil; 1 cup of instant brown rice; 1 cup of frozen corn; 1 cup of frozen peas; 8 green onions, chopped; 3 cloves of garlic, minced; 1 teaspoon of brown cumin; 1/2 teaspoon of dried oregano; and 2 tablespoons of tomato paste. Alright. So, in our saucepan to the side of us, we're gonna get it to a medium-high heat and we're gonna add in our oil. We'll get that nice and hot because for our Mexican rice, we're gonna add in the rice first with the oil. So once that's hot, we're gonna add in our rice and we're gonna let that cook in there for about 3 to 4 minutes until it's nice and brown. So, our rice is starting to brown there nicely. So, now we're gonna add in our peas and our corn, as well as our green onions are gonna go in there, our garlic, lots of great flavor in this Mexican rice. And our oregano and cumin. Beautiful. So, we'll give that a good stir. And we're gonna saute that for about a minute. So, as that is sauteing, let's get a measuring jug and what we're gonna do is put our tomato paste into the jug, and we're gonna add in enough hot boiling water until we make 2 cups. So, let's look at this, and it goes. Alright. That's 2 cups right there. So, we'll give that a good stir. So, into the pan goes in our tomato paste-water mixture. So we're gonna reduce that heat to a medium-low and we're gonna let that simmer for 15 minutes with the cover on. So, our rice is nicely cooked now. All the liquid has evaporated. Make sure it is before you serve it up and it should fluff easily with a fork. And that is beautiful, lots of flavor, lots of color. So let's just serve that up. Uh and fantastic. Now, as I said, serve that with some chicken or beef, pork, whatever you like, and that is a lovely side dish. That's how you make Mexican rice.
What You'll Need
- 1 tablespoon olive oil
- 1 cup instant brown rice
- 1 cup frozen corn
- 1 cup frozen peas
- 8 green onions, chopped (1/2 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
Step By Step
Heat oil in saucepan over medium-high heat. Add rice, and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
Per Serving: cal. (kcal) 190, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 32, fiber (g) 5, sugar (g) 4, pro. (g) 6, sodium (mg) 427, Percent Daily Values are based on a 2,000 calorie diet