Mexican Red Rice – Looking for a flavorful and easy-to-make rice dish to serve for dinner tonight? Look no further than this delicious Mexican Red Rice recipe! Packed with bold flavors and made with simple ingredients, this dish is sure to become a staple in your meal rotation. Whether you’re cooking for a family gathering or just want to switch up your weeknight routine, this recipe is the perfect choice.
This recipe has become a family favorite in our household. My husband absolutely loves the bold flavors of the Mexican Seasoning Blend and always requests this dish whenever we have guests over. I still remember the first time I made this dish – we were both blown away by how simple yet flavorful it was. Since then, we’ve made it countless times and have even adapted it to make it our own by adding in some diced bell peppers and black beans. Trust me, once you try this Mexican Red Rice recipe, you’ll be hooked!
Why This Recipe is a Must-Try?
- Bold and flavorful: Made with a blend of spices like New Mexico chili powder, smoked paprika, and cumin, this rice dish packs a punch of bold and delicious flavors.
- Simple ingredients: Made with simple and easy-to-find ingredients like chicken stock, canned tomatoes, and corn, this dish is easy to make and budget-friendly.
- Versatile: This rice dish pairs well with a variety of proteins, such as grilled chicken, shrimp, or beef, making it a versatile option for any meal.
- Perfect for meal prep: This recipe makes a large batch, making it a great option for meal prepping or serving a large crowd.
Ingredients:
- 3 tablespoons extra virgin olive oil (42g)
- 1/2 medium white onion, diced (70g)
- 1 – 3 jalapeño peppers, seeded and minced (See Notes)
- 3 cloves garlic, minced
- 2 cups long-grain jasmine rice (370g)
- 2 cups reduced sodium chicken stock (480ml)
- 14.5 ounces fire-roasted diced tomatoes with garlic (411g)
- 8 ounces tomato sauce (227g)
- 1 cup corn, frozen, fresh or canned and drained (150g)
- 2 tablespoons Mexican Seasoning Blend, recipe below
- 1 teaspoon kosher salt
- Chopped fresh cilantro
Directions:
Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
Add the garlic and stir. Continue cooking for 30 seconds.
Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
Remove from the heat and sprinkle with the cilantro.
Notes:
- For a spicier rice, leave the seeds in the jalapeño peppers or add additional crushed red pepper flakes.
- If you don’t have long-grain jasmine rice, you can use any long-grain rice.
- To make this recipe vegetarian, you can substitute vegetable stock for chicken stock.
In conclusion, Mexican Red Rice is a delicious and flavorful side dish that is perfect for any Mexican-inspired meal. This recipe is easy to make and uses simple ingredients that are readily available in most kitchens. The Mexican Seasoning Blend adds a depth of flavor to the dish that will leave your taste buds wanting more. Whether you’re serving it with tacos, fajitas, or enchiladas, this rice is sure to be a crowd-pleaser. So, next time you’re in the mood for some delicious and easy-to-make Mexican cuisine, give this recipe a try!
FAQ
Can I use a different type of rice?
Yes, you can use any type of long-grain rice.
Can I make this recipe vegetarian?
Yes, you can substitute vegetable stock for chicken stock.
How can I make the rice spicier?
You can leave the seeds in the jalapeño peppers or add additional crushed red pepper flakes.
Can I make the Mexican Seasoning Blend ahead of time?
Yes, you can make the seasoning blend ahead of time and store it in an airtight container in a cool, dry, dark place.
Mexican Red Rice
Ingredients
- 3 tablespoons extra virgin olive oil 42g
- 1/2 medium white onion diced (70g)
- 1 – 3 jalapeño peppers seeded and minced (See Notes)
- 3 cloves garlic minced
- 2 cups long-grain jasmine rice 370g
- 2 cups reduced sodium chicken stock 480ml
- 14.5 ounces fire-roasted diced tomatoes with garlic 411g
- 8 ounces tomato sauce 227g
- 1 cup corn frozen, fresh or canned and drained (150g)
- 2 tablespoons Mexican Seasoning Blend recipe below
- 1 teaspoon kosher salt
- Chopped fresh cilantro
Instructions
- Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
- Add the garlic and stir. Continue cooking for 30 seconds.
- Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
- Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
- Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
- Remove from the heat and sprinkle with the cilantro.
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