PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | YIELD: 8
I have been craving Mexican Rice, but I just didn’t have enough time to make it. But today, I make sure to satisfy my desire. I decided to make Restaurant-Style Mexican Rice which is always a big hit on our dinner table. I prefer a mild kick, so I just added one jalapeno. If you have not tried this yet, you have, too! This Mexican rice is bursting with flavour with a rich tomato base, the perfect heat from the jalapenos, tomatoes, and corn.
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 (recipe below)
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, heat the oil over medium heat. Add the onion and jalapenos to the hot oil and cook for about 2 to 3 minutes while stirring often until the onions start to soften. Stir in the onion and cook for another 30 seconds.
Step 2: To the skillet, add in the rice and stir until well coated, cooking and stirring occasionally for another 3 to 4 minutes until the rice begins to brown.
Step 3: Once the rice starts to brown, add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend, and salt to the skillet. Stir well until the ingredients are combined, then bring to a boil.
Step 4: Cover with the lid. Reduce the heat to a simmer and continue to cook until the rice is cooked through. This takes about 12 to 15 minutes. When done, take away from the heat and sprinkle with cilantro.
Mexican Seasoning Blend:
Step 5: In an 8-ounces airtight mason jar, combine the Mexican Seasoning Blend ingredients. Seal the jar and shake until the ingredients are well combined. Keep the blend in a cool, dry, dark place. Make sure to store the herbs away from the light and heat and in a sealed airtight container for maximum freshness and potency, replacing the ground herbs and spices every 6 to 9 months.
NOTE:
For this recipe, you can easily control the heat level. For mild heat, add one jalapeno, two for medium, and three if you prefer this dish 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 (recipe below)
- 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, heat the oil over medium heat. Add the onion and jalapenos to the hot oil and cook for about 2 to 3 minutes while stirring often until the onions start to soften. Stir in the onion and cook for another 30 seconds.
Step 2: To the skillet, add in the rice and stir until well coated, cooking and stirring occasionally for another 3 to 4 minutes until the rice begins to brown.
Step 3: Once the rice starts to brown, add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend, and salt to the skillet. Stir well until the ingredients are combined, then bring to a boil.
Step 4: Cover with the lid. Reduce the heat to a simmer and continue to cook until the rice is cooked through. This takes about 12 to 15 minutes. When done, take away from the heat and sprinkle with cilantro.
Mexican Seasoning Blend:
Step 5: In an 8-ounces airtight mason jar, combine the Mexican Seasoning Blend ingredients. Seal the jar and shake until the ingredients are well combined. Keep the blend in a cool, dry, dark place. Make sure to store the herbs away from the light and heat and in a sealed airtight container for maximum freshness and potency, replacing the ground herbs and spices every 6 to 9 months.
Notes
For this recipe, you can easily control the heat level. For mild heat, add one jalapeno, two for medium, and three if you prefer this dish hot.
