Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings
Enjoy your favourite Mexican rice at home with this restaurant-style Mexican Rice recipe. It is super easy to throw together and packed with amazing flavours. The consistency is just perfect with the right amount of seasoning. No doubt why everyone loves this!
Ingredients
3 tablespoons extra virgin olive oil
2 cups long-grain jasmine rice
3 cloves garlic, minced
1/2 medium white onion, diced
1 (14.5-oz.) can fire-roasted diced tomatoes
1 cup corn (frozen, fresh or canned and drained)
8 ounces tomato sauce
2 tablespoons Mexican Seasoning Blend
1–3 jalapeño peppers, seeded and minced
2 cups reduced-sodium chicken stock
1 teaspoon kosher salt
Chopped fresh cilantro
Mexican Seasoning Blend:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon dried oregano leaves
4 tablespoons New Mexico Chile powder
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper
HOW TO MAKE RESTAURANT-STYLE MEXICAN RICE
Step 1: Heat the oil in a 10-inch skillet over medium heat. Once the oil is hot, add the jalapenos and onion to the skillet and cook until tender, stirring often. Then, add the garlic and continue to cook until fragrant.
Step 2: To the skillet, add the rice and stir. Cook for another 4 minutes or until light brown.
Step 3: Now, add the tomatoes along with the corn, tomato sauce, chicken stock, and salt. Stir and bring everything to a boil.
Step 4: Adjust the heat to low and put the lid on. Let everything simmer for approximately 12 to 15 minutes or until the rice is soft.
Step 5: When done, take the skillet off the heat. Serve the Mexican Rice immediately garnished with cilantro. Enjoy!
Mexican Seasoning Blend:
Step 6: To make the Mexican Seasoning Blend, place all the blend ingredients in a mason jar. Seal the jar and shake until everything is well blended, then allow it to sit in a cool area.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups long-grain jasmine rice
- 3 cloves garlic, minced
- 1/2 medium white onion, diced
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 1 cup corn (frozen, fresh or canned and drained)
- 8 ounces tomato sauce
- 2 tablespoons Mexican Seasoning Blend
- 1–3 jalapeño peppers, seeded and minced
- 2 cups reduced-sodium chicken stock
- 1 teaspoon kosher salt
- Chopped fresh cilantro
- Mexican Seasoning Blend:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano leaves
- 4 tablespoons New Mexico Chile powder
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
Instructions
Step 1: Heat the oil in a 10-inch skillet over medium heat. Once the oil is hot, add the jalapenos and onion to the skillet and cook until tender, stirring often. Then, add the garlic and continue to cook until fragrant.
Step 2: To the skillet, add the rice and stir. Cook for another 4 minutes or until light brown.
Step 3: Now, add the tomatoes along with the corn, tomato sauce, chicken stock, and salt. Stir and bring everything to a boil.
Step 4: Adjust the heat to low and put the lid on. Let everything simmer for approximately 12 to 15 minutes or until the rice is soft.
Step 5: When done, take the skillet off the heat. Serve the Mexican Rice immediately garnished with cilantro. Enjoy!
Mexican Seasoning Blend:
Step 6: To make the Mexican Seasoning Blend, place all the blend ingredients in a mason jar. Seal the jar and shake until everything is well blended, then allow it to sit in a cool area.
