This easy Mexican Rice is flavored with fresh tomato, white onion, garlic, and jalapeno. It’s a perfect side dish for Slow Cooker Mexican Shredded Beef, carnitas, or shredded chicken.
In my last blog post I shared my Slow Cooker Shredded Mexican Beef recipe and promised to share how I make my Mexican rice, so here it is!
Rice as a side dish is pretty underrated, and most of the time I’ll go the “meat, rice, and beans” route instead of the taco route. I DO love a good taco, but I love rice and beans even more, and they make for great leftovers.
This rice has a lot of flavor, as it’s cooked in a fresh tomato and onion puree, chicken stock, jalapenos, and garlic.
To start, place some tomatoes and white onion into a food processor:
Puree until only a little bit chunky, and set aside:
Next rinse long grain rice with cold water for 1-2 minutes, until the water runs clear:
This will rid the outside of excess starch, and give us more separate grains in the final dish.
In a pan, add grapeseed oil, jalapenos, and garlic:
Cook for 3 minutes until slightly softened:
Add the rinsed rice to the pan:
Cook for 2 minutes, then add the tomato onion puree:
As well as chicken stock (or vegetable stock):
Cook covered for 15 minutes, then let sit for another 5 before fluffing with a fork.
It’s now ready to be served!
Leftovers will keep for 5 days, though mine rarely lasts that long. Enjoy!Mexican Rice
Yield: Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This easy Mexican Rice is flavored with fresh tomato, white onion, garlic, and jalapeno. It’s a perfect side dish for Slow Cooker Mexican Shredded Beef, carnitas, or shredded chicken.Ingredients: 2 tomatoes 1/2 white onion ¼ cup grapeseed oil 3 jalapenos, seeded and ribs removed, chopped 3 garlic cloves, minced 2 cups long grain white rice, rinsed until water is clear 2 cups chicken stock or broth Salt Directions: In a food processor, puree the tomatoes and onion until it looks like a slightly chunky salsa. Heat a pot over medium heat and add the oil. Add the jalapenos and garlic, and season with a pinch of salt. Cook for 3 minutes, until softened slightly. Add the rice to the pan, along with one teaspoon of salt. Cook for 2 minutes, stirring often, then add the onion tomato puree and the chicken broth. Bring the liquid to a boil, then reduce the heat to medium low and cover. Simmer for 15 minutes. Turn off the heat and let the rice sit for 5 minutes, then fluff with a fork and serve.
This Slow Cooker Shredded Mexican Beef couldn’t be any easier. Throw a handful of ingredients into the crockpot, set for 4 hours, then shred it up!
I feel a little silly saying this, especially as someone who’s willing to make tedious things like puff pastry from scratch, but I find it to be such a drag when you come across a slow cooker recipe that calls for a lot of prep.
You know, the recipes where you have to saute the onion before putting it in the crockpot, or sear the meat beforehand.
Can’t I just throw it all in and turn the dial? That’s my ideal slow cooker situation.
And when I really think about it, I don’t find that to be unreasonable, because if it’s not a “throw it all in and turn it on” situation, I’d rather do all the sauteing and browning in a dutch oven and do a slow braise in the oven anyway.
You know when you taste a homemade version of an ingredient you’ve always brought from the store, and you have a WHOA moment because it’s so much better? That’s how homemade ricotta is. The difference is astonishing!
There are some cases where store-bought versions of things can be pretty on par with homemade, but it’s the freshness factor that makes homemade ricotta so much better. It’s good enough that you can spread it onto a piece of good bread, drizzle with a little olive oil, and call it a day.
And when you use homemade ricotta for lasagna, stuffed shells, or pancakes? It makes them even better.
And with Thanksgiving coming up, it’s fantastic as part of this Butternut Squash Crostini:
Let me show you how simple it is!
These Pumpkin Sage Drop Biscuits are flavored with fresh pumpkin puree, nutmeg, cinnamon, fresh sage, and buttermilk. They’re fluffy and soft out of the oven, and also very easy to make. Scroll to the bottom of the post for a giveaway of the book this recipe is from, The Gourmet Kitchen.
How is your Thanksgiving menu planning going?
I haven’t begun planning yet, though truthfully I know what I’m going to make. Little tweaks may be made, but the staples are the same year after year.
One thing I must have on my Thanksgiving table is BISCUITS! Because gravy with rolls? Nope. Has to be a biscuit. And this year it will be these right here.
I was lucky enough to get an early peek at her cookbook and wrote a quote for the back which was this:“This collection is beautiful and elegant, and has enticing flavor profiles that will have you running to the kitchen.”
Roasted Blueberry Creme Fraiche Ice Cream
Pistachio-Crusted Pork Tenderloin with Rhubarb Compote
Chocolate Brownies with Salted Tahini Frosting
Jumbo Lump Crab Pot Pie…
These are the types of flavor combinations Jen comes up with.
Once you’ve tasted the gloriousness of caramelized white chocolate, you will feel an obligation to tell your food-loving friends all about it. It’s crazy good!
I’ve always loved white chocolate and, admittedly, take slight pity on it for being the chocolate that all the “serious” chocolate people picked on.
But when you throw caramelized white chocolate into the mix, I don’t see how any of the other types of chocolate could possibly compete. In my book, anything with caramelization on its side always wins.
I came across a hot chocolate recipe using caramelized white chocolate a while back, and it immediately piqued my interest. A little digging revealed that the technique of caramelizing white chocolate originates from the Valrhona Chocolate School. A Google search for caramelized white hot chocolate (or caramelized white chocolate recipes, for that matter) yields a long list of results.
It’s easy to caramelize white chocolate, and it can be used in just about any recipe that calls for white chocolate.
This Pumpkin Roll Cake is an easy and beautiful dessert to make in the fall. It’s a pumpkin spice cake rolled with a cream cheese buttercream filling.
My kitchen right now is a pumpkin and squash explosion, and I’M SO HAPPY.
My husband tells me that no one in the world likes squash or pumpkin as much as I do, and I think he might be right.
There are currently 6 different varieties in the fridge, and they are being eaten in a variety of ways. I’ve got fresh pumpkin pie, a chickpea and butternut squash curry, kabocha squash soup, roasted buttercup squash, spaghetti squash with bolognese sauce, and some roasted acorn squash.
Phew! That’s a lot of squash.
Last week I made this Pumpkin Cake Roll, which is adapted from a recipe that’s fairly old and well-loved around the country. It’s a recipe from the back of the Libby’s Pumpkin can, but one I’ve tweaked ever so slightly over the years that I’ve made it.
It’s a spiced pumpkin cake rolled with a cream cheese frosting, and it’s really easy to make too. Quite possibly the easiest roll cake ever.
(And psssst, if you’re looking for a chocolate cake roll, the below one is my favorite. It’s not as easy to make as the pumpkin roll, but very doable).