Mexican Rice
In general most main courses deserve a nice side dish to pair along with them. It can be a salad, bread, vegetables, pasta or rice. It all depends on what the entrée is; does it have Asian flavor? Is it grilled? Will the main course be served with a sauce? Is pasta the main course? These are all legitimate questions to ask so the side is chosen accordingly.
Again, depending on what I make and how I cook it, rice can be the chosen side dish. I’ve posted several recipes with rice including Indian Basmati with Dry Fruits, Wild Rice Pilaf with Porcini-Cranberries & Toasted Almonds, Herb and Butter Rice, Red Beans and Rice ~ Slow Cooker, Saffron Rice Stuffing, and now this new one… my Mexican Rice!
I really enjoy this recipe because it’s so flavorful! It’s not overly spicy but has some zip to it. This is a great accompaniment for most proteins like meat, fish and seafood. What I also like about this recipe is it goes very well with burritos, Enchiladas and tacos. I use my Homemade Old El Paso Taco Seasoning as one of the ingredients.
Many interchange Mexican Rice with Spanish Rice and vice versa. In North America, we confuse the two while they’re actually the same. The “Spanish Rice” side dish is not a staple in Spain. It’s referred to as “Yellow Rice”. Now let’s highlight the differences between the Mexican/Spanish and Yellow Rice.
Mexican & Yellow Rice are made with similar ingredients such as onions, tomatoes and chicken broth. The difference comes with the seasoning therefore the distinctive color that separates them. Mexican Rice also called “Arroz Rojo – Red Rice” uses cumin along with tomato sauce, tomato paste and chopped tomatoes. Other added ingredients like chilies intensify the flavor, making it bolder and spicier.
Yellow Rice on the other hand, uses saffron or turmeric which gives it that yellowish color. Tomatoes can be used as well but not on the same scale as the previous one. Other ingredients can also be added like carrots, peas, raisins and cinnamon. This rice is much sweeter than the North American variety. Besides Spain, it is also served in Africa, the Caribbean, India and Asia.
Mexican Rice is a great recipe. I like to serve it with grilled chicken or sautéed shrimp. When I crave Mexican food, I serve it with my Fish Tacos, Chicken Enchiladas or even alongside my Beef Burritos or Trio Fajitas… yummy!
Bon Appétit!
Check out these other delicious side dish recipes…
– Roasted Rainbow Carrots
– Veggie Orzo Risotto
– Strawberry Salad
– Green Beans with Chili-Orange Oil
– Creamed Spinach ~ Steakhouse Style
– Summer Creamy Coleslaw
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Mexican Rice
Hover to scale
Ingredients
- 1 1/2 tbsp. canola oil tips & tricks
- 1/2 cup onions (red or white), finely chopped
- 1/2 cup red peppers, finely chopped
- 3 large cloves garlic, pressed
- 2 cups long grain rice such as jasmine
- 1 can (14 oz./398 ml) tomato sauce
- 1 can (4 oz.) green chilies, drained
- 1 tbsp. taco seasoning see Recipe
- 1 tbsp. granulated sugar
- 1/2 tbsp. chipotle chili powder
- 1 tsp. ground cumin
- 1/2 tsp. hot paprika
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground Himalayan sea salt
- 3 cups low-sodium chicken broth
- 2 large Roma tomatoes, seeded and diced
- 1 tbsp. fresh cilantro, chopped tips & tricks
Directions
- In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
- Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth.
- Bring to a boil, cover and reduce the heat; simmer for 13 to 14 minutes or until the rice is cooked through.
- Stir in tomatoes and garnish with cilantro before serving.
Don't forget to rate and comment on this recipe!
