PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | YIELD: 8
This Mexican rice is a pretty simple dish that is exploding with amazing flavours! This Mexican Rice has the right amount of jalapeños, tomatoes, and corn with a rich tomato base. A restaurant-style dish that you can easily make at home in less than thirty minutes!
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. Add the onion and jalapenos once the oil is hot and cook for about 2 to 3 minutes, stirring often until the onions start to soften.
Step 2: Add the garlic to the pan, stir, and continue to cook for 30 seconds more.
Step 3: Stir in the rice until well coated in the oil. Cook for an additional 3 to 4 minutes, stirring often until the rice begins to brown.
Step 4: To the skillet, add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend, and salt. Mix and bring the mixture to a boil.
Step 5: Put the lid on and decrease the heat to a simmer. Continue to cook for approximately 12 to 15 minutes until the rice is completely cooked.
Step 6: When done, remove from the heat. Uncover and sprinkle with cilantro.
Mexican Seasoning Blend:
Step 7: In an airtight 8 oz. Mason jar, place the ingredients. Seal the jar and shake well until combined, then store in a cool, dry, and dark place.
Step 8: Make sure to place the herbs in a sealed container and store them away from light and heat for maximum freshness and potency. Once you notice that the colour of the herb has faded, replace the ground herbs and spices. It takes about 6 to 9 months for the flavour to fade.
Note:
easily adjust the heat. One jalapeno for mild, two for medium, and if you prefer extra hot, use three.
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. Add the onion and jalapenos once the oil is hot and cook for about 2 to 3 minutes, stirring often until the onions start to soften.
Step 2: Add the garlic to the pan, stir, and continue to cook for 30 seconds more.
Step 3: Stir in the rice until well coated in the oil. Cook for an additional 3 to 4 minutes, stirring often until the rice begins to brown.
Step 4: To the skillet, add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend, and salt. Mix and bring the mixture to a boil.
Step 5: Put the lid on and decrease the heat to a simmer. Continue to cook for approximately 12 to 15 minutes until the rice is completely cooked.
Step 6: When done, remove from the heat. Uncover and sprinkle with cilantro.
Mexican Seasoning Blend:
Step 7: In an airtight 8 oz. Mason jar, place the ingredients. Seal the jar and shake well until combined, then store in a cool, dry, and dark place.
Step 8: Make sure to place the herbs in a sealed container and store them away from light and heat for maximum freshness and potency. Once you notice that the colour of the herb has faded, replace the ground herbs and spices. It takes about 6 to 9 months for the flavour to fade.
Notes
easily adjust the heat. One jalapeno for mild, two for medium, and if you prefer extra hot, use three.
