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Our Mexican Fiesta continues today, with this delicious Mexican Rice…aka Spanish Rice. I have been trying out different recipes for years trying to come up with one that does not taste like tomato paste with some seasonings. This version turned out perfect! The tomatoes are there, and so are the chiles and cilantro, but they do not overpower the rice…or any of the other delicious foods on your plate.
If you can boil water, you can make this Mexican Rice! It is really easy!
How to make Mexican Rice
Heat the olive oil in a large sauce pan….like a 4 to 6 quart sized pan. As you will soon see, my pan was too small. Stir in the rice and cook until browned, about 3 minutes stirring occasionally.
Stir in the onion and garlic, and cook for an additional 5 minutes, still stirring occasionally.
Add the tomatoes.
and chicken stock and stir to combine.
Bring to a boil, reduce heat to simmer, cover and cook until the liquid is absorbed and rice is tender, about 25 to 30 minutes.
A 2 1/2 quart pan works great for 1 cup of rice, but definitely not for 2 cups!! Stir in the chopped cilantro {after I moved it to a bowl}.
Just look at that steaming hot rice! Serve garnished with additional chopped cilantro.
I served mine with Shredded Beef Enchiladas and canned, organic refried beans.
No, I did not make beans from scratch. After making the Mexican Shredded Beef, the Red Chile Enchilada Sauce, Homemade Guacamole, and the rice…..I ran out of steam! My friend Gloria {Simply Gloria} has an awesome recipe for Classic Refried Beans if you are looking for a recipe.
You could easily make this rice vegan by substituting vegetable broth for the chicken stock. If it is not spicy enough for you, sprinkle with cayenne pepper or hot sauce!
Enjoy!!
Mexican Rice
Ingredients
- 4 Tablespoons olive oil
- 2 cups long-grain rice
- 1 large yellow onion chopped
- 2 large cloves fresh garlic minced
- 14.5 ounce can diced tomatoes with chiles drained* (I used Hunts all-natural)
- 4 cups chicken stock or homemade
- 1/4 cup firmly packed, chopped fresh cilantro leaves
Instructions
- Heat oil in a large sauce pan (4 to 6 quart) over medium-high heat. Add the rice and cook until browned, about 3 minutes stirring occasionally.
- Add onion and garlic and continue to cook, stirring occasionally for an additional 5 minutes.
- Add tomatoes and stock. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and the rice is tender, about 25 to 30 minutes.
- Remove from heat and stir in cilantro.
Notes
- Can substitute 3/4 pound fresh, seeded and chopped tomatoes + 1 can diced green chiles for the canned tomatoes.
Winnie says
I like it!!
It’s different and I like the ingredients that you used (I’d just replace to veggie stock)
Lisa Johnson says
Thank you Winnie. 🙂
Leslie says
This looks so good. I love Mexican rice, yum!
Lisa Johnson says
Thank you Leslie! 🙂
Seana Turner says
Yum! It looks really natural too, not artificially colored. I love rice and cilantro, so I’d try this. In fact, I’m hungry and was thinking “I wish I were sitting in front of that plate of food right now!”
Lisa Johnson says
Thank you Seana! Have you ever seen the Jetson’s cartoon? Wouldn’t it be nice if we could just push a button, and anything that we would like to eat would just magically appear! 😉 Rosie the housekeeper would be nice as well, lol
Cindy Eikenberg says
Lisa, I love rice and this dish looks incredible – what a beautiful dish! Pinning, of course! Hope you’re having a great Monday!
Lisa Johnson says
Thank you so much Cindy!! Have a great day, whatever day we are now on. I am soooo far behind, it’s ridiculous. 😉
Zainab says
I love this!! I eat rice 4 out of 7 days of the week so I will be trying this soon!
Lisa Johnson says
Thank you so much Zainab! 🙂
Jamie @ Love Bakes Good Cakes says
I could live on Mexican food in one form or another every day for every meal. Love it! Of course, every good Mexican meal needs rice – this one sounds super, Lisa!
Lisa Johnson says
Thank you so much Jamie! I could as well, I never get tired of it. 🙂
marcie says
I’ve made mexican rice at home once and it was just so-so. This looks like a great recipe! I need to try it soon. 🙂
Lisa Johnson says
Thank you Marcie. You will have to let me know what you think! 🙂
Ashley | The Recipe Rebel says
This rice looks so good! I love that it’s not overwhelmed with tomato flavour — it looks so fresh!
Lisa Johnson says
Thank you so much Ashley! 🙂
Starla J says
Looks yummy!
Lisa Johnson says
Thank you Starla! 🙂
Diane Balch says
So simple yet looks so delicious.
Lisa Johnson says
Thank you Diane. 🙂 Simple is nice every once in a while!
Melissa @ Simply Sweets by Honeybee says
Your rice looks amazing!
Lisa Johnson says
Thank you Melissa. 🙂
Adelina Priddis says
I was thinking today that I needed a new rice recipe. Sounds absolutely perfect! Thanks for sharing on Foodie Friday
Julie @ Tastes of Lizzy T says
So simple! Pinned!
Cathy@LemonTreeDwelling says
I want this rice! And the rest of your meal, too!