Mexican Rice
Updated April 13, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large clove garlic, roughly chopped
- 2cups canned tomatoes (fresh tomatoes can be used)
- ½cup green bell pepper, roughly chopped
- 1medium onion, roughly chopped
- ½medium jalapeño, seeds and veins removed
- 1teaspoon salt
- ½cup chicken stock or water
- 2tablespoons vegetable oil
- 1heaping cup long-grain white rice, rinsed
Nutritional analysis per serving (6 servings)
190 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- Step 2
In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Step 3
Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Private Notes
Comments
My mom always cooked the rice in the oil first, until opaque, then added garlic, peppers and onions and continue for another few minutes until toasty.. Add 1 cup canned diced tomatoes and 1 teaspoon ground cumin and salt. Then stir in 3/4 cup hot chicken or veggie broth. Cover and cook on low for 15 minutes.
After choosing this recipe and reading the reviews (most of which simply offered alternate recipes or criticism with no actual review of the recipe at hand), I chose to make the rice exactly as stated in the recipe. It was easy to make and delicious. I will certainly make it again for home dinners and to take to parties etc. suggest trying as written and then adjust to your taste if you feel it’s necessary the next time.
I use equal amounts of rice, tomato and onion and garlic in blender, and water set to boil with oregano salt and pepper added to the water. so that would mean for example 2 cups of rice (toasted in oil), 2 cups of tomato and onion (blended) and 2 cups of boiled water with about a tblsp (or two) of oregano. add the tomato mixture to the rice, stir, then the water. simmer for 45 minutes. that's the way we did it in the restaurant i worked at many years ago!
My rice was way, way, way too wet even after cooking it longer. I thought it might be unsalvageable because the rice was a little overcooked. I made a cup of plain white rice and mixed it in after the fact. I was shocked it worked, but I think it did. The flavors were delicious. I would make it again, but with some obvious tweaks.
I’ve been searching for a good Mexican rice recipe and search no more, this is the one! Threw the veggies in the blender, toasted the rice, then threw it all in the rice cooker as I was grilling steak to go with and wouldn’t be able to watch the rice. Topped with queso, it was great!
Delicious dish, and one that tasted authentic to Mexican heritage family members. However, as others have noted, cooking time is way off. Suggest turning the heat up slightly from "lowest" (at least on a gas range), and adding about 1/2 to 3/4 cup water to support a longer, higher cooking time. At 17 minutes + 10 min rest at lowest setting, the rice was uncooked and the tomato puree sitting on top of everything as a thick paste. With more cooking and heat, it turned out wonderfully.
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