PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | YIELD: 8
You will be blown away with this easy recipe for a Restaurant-style Mexican Rice. The best Mexican Rice with a rich tomato base and bursting with flavour. And you can easily customize the heat according to your preference.
INGREDIENTS
3 tbsp extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 c. long-grain jasmine rice
2 c. reduced-sodium chicken stock
1 (14.5-oz.) can fire-roasted diced tomatoes
8 oz. tomato sauce
1 c. corn (frozen, fresh or canned and drained)
2 tbsp Mexican Seasoning Blend
1 tsp kosher salt
Chopped fresh cilantro
Mexican Seasoning Blend:
4 tbsp New Mexico chile powder
2 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano leaves
2 tsp crushed red pepper flakes
1 tsp cayenne pepper
How to make Restaurant-Style Mexican Rice
Step 1: In a 10-inch skillet, warm the oil over medium heat. Once the oil is hot, add the onion and jalapenos to the skillet and cook for about 2 to 3 minutes while stirring often until the onions start to soften. Stir in the garlic and cook for another 30 seconds.
Step 2: To the pan, add the rice and stir until well coated. Continue to cook for 3 to 4 minutes more while stirring occasionally until the rice begins to brown.
Step 3: Pour in the chicken stock, then add in the tomatoes, tomato sauce, corn, seasoning blend, and salt. Stir well and bring the mixture to a boil. Once boiling, cover with the lid, decrease the heat to a simmer, and continue to cook for 12 to 15 minutes until the rice is cooked through.
Step 4: When done, remove from the heat and garnish with cilantro.
Mexican Seasoning Blend:
1. In an airtight 8-ounces mason jar, place the Mexican Seasoning Blend ingredients. Seal the jar and shake to combine the ingredients. Make sure to store the blend in a cool, dry, and dark place.
2. Storing the herbs in a sealed airtight container and away from light and heat ensure maximum freshness and potency. Every 6 to 9 months, replace the ground herbs and spices. And the flavour is most likely to fade once the colour has faded so it is time to buy fresh ones.
NOTE:
Feel free to adjust the heat level. One jalapeno for mild, two if you want medium heat, or three if you prefer it hot.
Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 medium white onion, diced
- 1–3 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 c. long-grain jasmine rice
- 2 c. reduced-sodium chicken stock
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 8 oz. tomato sauce
- 1 c. corn (frozen, fresh or canned and drained)
- 2 tbsp Mexican Seasoning Blend
- 1 tsp kosher salt
- Chopped fresh cilantro
- Mexican Seasoning Blend:
- 4 tbsp New Mexico chile powder
- 2 tbsp smoked paprika
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano leaves
- 2 tsp crushed red pepper flakes
- 1 tsp cayenne pepper
Instructions
Step 1: In a 10-inch skillet, warm the oil over medium heat. Once the oil is hot, add the onion and jalapenos to the skillet and cook for about 2 to 3 minutes while stirring often until the onions start to soften. Stir in the garlic and cook for another 30 seconds.
Step 2: To the pan, add the rice and stir until well coated. Continue to cook for 3 to 4 minutes more while stirring occasionally until the rice begins to brown.
Step 3: Pour in the chicken stock, then add in the tomatoes, tomato sauce, corn, seasoning blend, and salt. Stir well and bring the mixture to a boil. Once boiling, cover with the lid, decrease the heat to a simmer, and continue to cook for 12 to 15 minutes until the rice is cooked through.
Step 4: When done, remove from the heat and garnish with cilantro.
Mexican Seasoning Blend:
1. In an airtight 8-ounces mason jar, place the Mexican Seasoning Blend ingredients. Seal the jar and shake to combine the ingredients. Make sure to store the blend in a cool, dry, and dark place.
2. Storing the herbs in a sealed airtight container and away from light and heat ensure maximum freshness and potency. Every 6 to 9 months, replace the ground herbs and spices. And the flavour is most likely to fade once the colour has faded so it is time to buy fresh ones.
Notes
Feel free to adjust the heat level. One jalapeno for mild, two if you want medium heat, or three if you prefer it hot.
