Mexican Rice

Spanish Rice

Mexican rice, paired with refried beans is what you'll find on your plate at most Mexican restaurants in North America. This rice recipe goes with almost any Mexican dish including enchiladas, tacos and list goes on. I had been to the many mexican restaurants, one thing I noticed that all restaurants have different way of making most recipes but mexican rice seems to taste same at most restaurants. Most people use tomato sauce in mexican rice, but I use Enchilada sauce. And it taste so delicious that I have to use rice in my all mexican recipes. So sometimes, I make more than I need and freeze left over. Whenever I crave for any mexican dish, I am ready to make anytime. You can also use it in your burritos or add in some cooked chorizo for a main dish. Basically, this rice is cooked in Tomato sauce and Broth with mild flavor but I make it little bit more spicy since everyone in my family simply love this rice alone. You can't beat the flavor and texture of this delicious side dish so make some tonight... aren't you in the mood for some Mexican food?

This video shows basic instruction for making rice. But you can follow my recipe to make it more spicy delicious...Watch this video till I make my own. Thank you for your patience.

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Ingredients:

2-3 tablespoons olive or cooking oil

1 cup uncooked long grain white rice

3 cloves of garlic, peeled and chopped

1/4 of a large onion, peeled and chopped

1/4 cup diced peppers(I use all coloring peppers-red, yello, orange and green)

Peppers are optional. Restaurant rice is simple without any peppers in it.

1 14oz can vegetable broth

1 8oz can of Enchilada Sauce or Tomato sauce can be used as well

1/2 cup water or as needed

Salt to taste(Remember that broth and sauce already contain salt so add only if needed

1/4 tsp paprika

A pinch of Cumin powder

Green onion or Cilantro to garnish

Spanish Rice

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Direction:

First you will heat oil in skillet (you will need one with a lid to seal). Add the onions and rice and cook, stirring frequently till the rice becomes translucent or slightly browned.Add the 8 oz can of sauce, and then pour broth into the rice, and water as needed . Add the bell pepper(If you like crunchy pepper then add last once rice is cooked so it also retain it's color) and salt and other spices. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, stirring occasionally. After 20 minutes you can open the lid and check, serve garnished with some fresh green onion or cilantro. This should provide about 8 one cup servings.