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Mexican Rice: Side of the Border

User Rating 4.5 Star Rating (2 Reviews)

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Multigenerational Mexican Family Celebrates dinner
Sollina Images/The Image Bank/Getty Images
Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of my favorites. I don't care for refried beans (I figure if they couldn't fry them right the first time, frying again won't help) but rice with some enchilada sauce and an enchilada or two on the side makes me a happy gringo. Note, add some cubed leftover chicken, pork, or beef to the rice while it cooks and you have a delicious and inexpensive meal. (Larger image.) Serves 2.

Ingredients:

  • 1/2 cup long grain rice
  • 2 Tbsp. vegetable oil; separated
  • 1/4 chopped onion
  • 1/4 cup chopped green pepper
  • 1 Tbsp. chile powder*
  • 1 clove garlic; finely chopped
  • 1/4 cup diced tomatoes
  • 1 cup chicken stock
  • 1/2 tsp. salt

Preparation:

1. Heat oil in a small sauce pan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.

2. Add onion, green pepper and chile powder and continue cooking for 5 minutes, stirring often.

3. Stir in garlic and cook 1 minute longer.

4. Add tomatoes, chicken stock and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.

5. Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.

*Recipe for chile powder.
User Reviews

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 4 out of 5
Yummy and easy to make, Member Dracoiratus

I made this for my family dinner this evening and we all enjoyed it. I made 3 times the quantity for a family of 2 adults and 1 small child and there wasn't much left over, maybe enough for a small lunch. I made it to use up some leftover roast pork and other than adding the pork, the only change I made was to use paprika instead of chilli powder as I didn't have any in the house. My only small niggle with the finished dish is that it was a bit greasy. I did think at the start that it was a lot of oil and I will definitely use less next time I make it. I think if you multiply the recipe you don't need to multiply the quantity of oil you use.

21 out of 21 people found this helpful.

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