Mexican Rice Recipe – Spicy

This Mexican rice recipe is spicy and is pretty authentic.We are going to roast the tomatoes, chili, onion and garlic for a superb and flavorful result.

This recipe is for the red rice that you get served at Mexican restaurants. It is delicious and full of bold flavors. I have another recipe for this rice that is made with tomato sauce but this particular one is made with roasted tomatoes.

Make sure to wash the rice thoroughly for this recipe. You want it to be clean and free of debris. Another important point is that you let the rice cook without uncovering the pot and letting all the steam out. You want to allow it to steam completely.

Here is what you are going to need for this Mexican rice recipe:

Serves six

2 medium tomatoes
½ a small white onion, peeled + 1 TBS minced white onion
3 garlic cloves, peeled + 2 garlic minced garlic cloves
1 chili pepper (optional – you can seed it and take the membrane out if you would like)
2 tsp. salt (if using chicken stock taste for salt first)
2 TBS cilantro
2 ½ cups water or chicken stock
1 TBS tomato paste
2 TBS oil
2 cups white rice – thoroughly washed
1 tsp. ground cumin

Place the tomatoes, ½ white onion, garlic cloves and chili pepper in a dry skillet and let them char on all sides. Place them in a blender and add the salt (if you are using water – if you are using chicken stock taste the salt first), the cilantro and ½ a cup of water or chicken stock. Blend until uniform and place in a measuring cup. You should have 2 cups of liquid. If you do not have 2 cups then complete it with some water.

Add 2 cups of boiling water and the tomato paste to the blended tomatoes. Mix until the paste is dissolved. Set aside.

Place the oil into a pot or skillet. Add the rice, minced onion, minced garlic and cumin. Cook the rice, stirring constantly, until it has dried and starts turning light brown. Add the reserves liquid, mix well and bring to a boil.

When it starts boiling, cover and reduce the heat to the lowest your stove will go. Steam the rice for 20 minutes without uncovering or touching it. After 20 minutes, uncover and fluff the rice with a fork. Serve and enjoy!

CALORIES 275.98; FAT 2.89 grs (sat 0.44; mono 1.79; poly 0.39); PROTEIN 5.79 grs ; FIBER 1.80 rs; CARBS 55.85 grs; CHOLESTEROL 0.00 mg; IRON 3.49 mg; SODIUM 812.69 mg; CALCIUM 54.21 mg

Print the Mexican Style Rice Recipe Here


Imprima su receta aca

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

1 Comment