Mexican Rice Recipe

Mexican Rice is a vibrant and flavorful side dish that is a staple in Mexican cuisine. Made with long-grain rice cooked in a tomato-based broth with onions, garlic, and spices, it is known for its rich red color and savory taste. Often enhanced with peas, carrots, or corn, this rice is both aromatic and versatile, complementing a wide range of main dishes like tacos, burritos, or enchiladas. Simple to prepare yet full of depth, Mexican Rice brings a touch of fiesta to any meal

1st Method: Absorption Methos Ingredients

1 Tablespoon oil + 1 tablespoon butter

1 Tablespoon garlic (chopped)

1/2 Cup onions (chopped)

1/2 Cup tomato pure

Salt to taste

Powdered Spices

1 Tablespoon red chili powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

2 Tablespoon oregano

2 Tablespoon red chili flakes

1 Tablespoon ketchup

1 Cup soaked rice

1/3 Cup sweet corn

1/3 Cup yellow bell pepper

1/3 Cup green bell pepper/capsicum

1/3 Cup red bell pepper

1/4 Cup fresh jalapeno

1/2 Cup cooked red rajma beans

2 Cup vegetable stock/hot water

1 Tablespoon fresh coriander (chopped)

Step:1

Set a wok on medium heat , add oil and butter , let the butter melt and turn the flame to high , add garlic and cook for a minute on high flame . Further add onions , stir and cook until the onions are light golden brown in colour

Step:2

Further add tomato puree and salt , stir and cook for a minutes , further low down the flame and add the powdered spices and tomato ketchup , stir and cook for 3-4 minutes on high flame . Further add soaked rice , veggies and cooked rajma beans , gently stir and cook for a minutes

Step:3

Now , add the vegetable stock and stir gently taste the stock and adjust the seasoning accordingly . Lower the flame , cover and cook on low flame until the rice is cooked , make sure to check after 5 minutes and give it a gentle stir or else it may stock to the pan . The rice may take about 10-12 minutes too cook

Step:4

Once cooked add fresh coriander leaves and switch off the flame , cover and let it rest for around 5 minutes , after resting , use a fork and fluff up the rice . Your Mexican rice is ready , serve hot by topping it up with some processed cheese , crushed nacho chip and some salsa on side . And enjoy the delicious Mexican rice

2nd Method: Tossing Method Ingredients

1 Tablespoon oil + 1 tablespoon butter

1 Tablespoon garlic (chopped)

1/3 Cup onions (chopped)

1/3 Cup tomato puree

Salt to taste

Powdered Spices

1 Tablespoon red chili powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

2 Tablespoon oregano

2 Tablespoon red chili flakes

1 Tablespoon ketchup

1/2 Cup cooked red rajma beans

1/3 Cup sweet corn

1/3 Cup yellow pepper

1/3 Cup green bell pepper

1/3 Cup red bell pepper

1/4 Cup fresh jalapeno

A pinch black pepper powder

3 Cup rice boiled

1 Tablespoon fresh coriander (chopped)

Step:1

Set a wok on medium medium heat , add oil and butter , let the butter melt and turn the flame to high heat add garlic and cook for a minutes on high flame . Further add onions , stir and cook until the onions are light golden brown in colour

Step:2

Further add tomato puree and salt , stir and cook for a minutes , further low down the flame and add the powdered spices and tomato ketchup , stir and cook well on high flame

Step:3

Further add cooked rajma beans , veggies and black pepper powder , gently and stir cook for a minutes . Add a splash of water if the mixture turns too dry , cook for 2-3 minutes on high flame . Now , add the boiled rice , stir gently while mixing well . Finish by adding some freshly chopped coriander leaves and mix well

Step:4

Your Mexican rice is ready , serve hot by topping it up with processed cheese , crushed nacho chips and salsa on side

Salsa Ingredients

2 Onion (diced)

3 Tomato (diced)

2-3 NOS fresh jalapenos (chopped)

2 Tablespoon ketchup

A handful fresh coriander

1 No lemon juice

Salt to taste

Step:1

Use a food processor and all the ingredients in it , use mode to break down the tomatoes while keeping it little chunky , your salsa is ready keep it refriferated until you use it

Mexican Rice Recipe