Home » All Recent Posts » Mexican Rice

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:

1. In a food processor, puree the tomatoes and onion until it looks like a slightly chunky salsa.
2. 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.
3. 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.
4. Bring the liquid to a boil, then reduce the heat to medium low and cover. Simmer for 15 minutes.
5. Turn off the heat and let the rice sit for 5 minutes, then fluff with a fork and serve.

All images and text ©Fifteen Spatulas.