Mexican Rice
Mexican rice is an easy side for any dinner. Spicy Mexican entrée is complimented by this flavorful but not over-the-top side. Fast prep and hands off cooking while you get the rest of your dinner prepared, it is also easily adaptable for a vegetarian version.
I’ve bumped up the seasoning a bit for this recipe and you can adjust to your liking. If you like it spicier use a jalapeno with the green chilies. It’s also good without any chilies. I prefer the oven method and use a stove to oven cast iron to get some crispy edges.
Adapted from Sunset Mexican Cookbook, a long time favorite reference. A classic from the early 1970s is a great starting point for all the classics and you can tailor to your family’s preferences.
Mexican Rice
Mexican Rice, the perfect side for any Mexican main dish and easy too. A little prep and pop it in the oven for an hour while you make the rest of your dinner.
Ingredients
Ingredients
- 1 cup Uncooked Rice
- 6 tbsp Lard or Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Cayenne Pepper optional
- 2 med Tomatoes peeled and chopped or ½ cup tomato puree
- 2-3 cups Chicken or Vegetable Broth
- 1 4- oz can Green Chiles optional
- 1 tbsp Cilantro chopped (or parsley)
Instructions
Directions
- Brown rice lightly in lard or oil. Add onion, garlic, and tomato, cook for 2-3 minutes; add chiles and stock. Cover and simmer on top of range over medium heat for 25-35 minutes OR, my preference, bake in an oven safe casserole dish in a 350 degree oven for 50-60 minutes. Check in 30 minutes and add liquid if too dry, cook until rice is tender and no liquid remains.
- Adjust seasonings to your liking, I add garlic and Cayenne, reduce for less spice. You can also replace mild green chilies with jalapenos or use both.
