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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. 🙂
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
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Meal type | Side Dish |
Ingredients
- 4 Tablespoons olive oil
- 2 Cups long-grain rice
- 1 Large yellow onion (chopped)
- 2 Large cloves fresh garlic (minced)
- 1 can diced tomatoes with chiles, drained* (I used Hunts all-natural)
- 4 Cups organic chicken stock (or homemade)
- 1/4 cup firmly packed, chopped fresh cilantro leaves
Directions
| 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. | |
| Serve. | |
Note
*Can substitute 3/4 pound fresh, seeded and chopped tomatoes + 1 can diced green chiles for the canned tomatoes.
This recipe will be partying at these link parties!
Winnie says
April 27, 2014 at 2:57 pmI like it!!
It’s different and I like the ingredients that you used (I’d just replace to veggie stock)
Lisa Johnson says
April 27, 2014 at 11:46 pmThank you Winnie. 🙂
Leslie says
April 27, 2014 at 3:12 pmThis looks so good. I love Mexican rice, yum!
Lisa Johnson says
April 27, 2014 at 11:46 pmThank you Leslie! 🙂
Seana Turner says
April 28, 2014 at 1:31 pmYum! 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
May 6, 2014 at 10:05 amThank 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
April 28, 2014 at 4:25 pmLisa, 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
May 6, 2014 at 10:06 amThank you so much Cindy!! Have a great day, whatever day we are now on. I am soooo far behind, it’s ridiculous. 😉
Zainab says
April 29, 2014 at 12:19 amI love this!! I eat rice 4 out of 7 days of the week so I will be trying this soon!
Lisa Johnson says
May 6, 2014 at 10:06 amThank you so much Zainab! 🙂
Jamie @ Love Bakes Good Cakes says
April 29, 2014 at 1:35 amI 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
May 6, 2014 at 10:01 amThank you so much Jamie! I could as well, I never get tired of it. 🙂
marcie says
April 29, 2014 at 10:59 amI’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
May 6, 2014 at 10:00 amThank you Marcie. You will have to let me know what you think! 🙂
Ashley | The Recipe Rebel says
May 9, 2014 at 7:41 pmThis rice looks so good! I love that it’s not overwhelmed with tomato flavour — it looks so fresh!
Lisa Johnson says
May 14, 2014 at 11:32 pmThank you so much Ashley! 🙂
Starla J says
May 12, 2014 at 1:24 pmLooks yummy!
Lisa Johnson says
May 12, 2014 at 5:20 pmThank you Starla! 🙂
Diane Balch says
May 13, 2014 at 2:26 pmSo simple yet looks so delicious.
Lisa Johnson says
May 14, 2014 at 11:48 pmThank you Diane. 🙂 Simple is nice every once in a while!
Melissa @ Simply Sweets by Honeybee says
May 15, 2014 at 8:36 pmYour rice looks amazing!
Lisa Johnson says
May 16, 2014 at 2:51 pmThank you Melissa. 🙂
Adelina Priddis says
May 18, 2014 at 10:38 pmI 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
April 10, 2015 at 1:17 pmSo simple! Pinned!
Cathy@LemonTreeDwelling says
April 11, 2015 at 7:40 amI want this rice! And the rest of your meal, too!