Mexican Rice/Spanish Rice - Method 1/Mexican Rice with step by step photos

I am very fond of Mexican food, may be because it is spicy and hot like the South Indian food. Living outside India I have got wonderful opportunities to try different cuisines in these past 10 years. Whenever I get a choice of cuisines, my first choice will be Mexican followed by Thai food, and then Italian.

Spanish rice is also known as Mexican rice is a very common side dish in Northern Mexico. In Mexico this rice dish is referred to as “Arroz” which translates to “rice”. In Northern Mexico the rice is cooked with chicken broth, tomato, onion and garlic, it is the Mexican way to flavor the rice. So the “Mexican Rice” is nothing but the rice is cooked in the Mexican style.  Today I made Mexican rice and Chicken Fajitas for lunch and chicken fajitas is coming up in my next post.

Here’s how to make Mexican/Spanish rice with step by step photos…

Ingredients

Basmathi Rice/LongGrain Rice	2 cups
Tomatoes	3 large [cubed]
Onions	1 large [cubed]
Jalapeno/Green chillies	2  finely chopped
Garlic cloves	4 -6 finely chopped
Tomato paste	2 tbsp
Vegetable/Chicken stock	1 to 1 ½ cup
Oil	1 tbsp
* Cumin seeds [optional]	½ tsp
Salt	As needed
Lime juice	2 tsp
Cilantro leaves/Coriander leaves	2 tbsp finely chopped

* Cumin seeds are not added in Mexican rice but I do add them when I make it just for the flavour. It is totally optional.

Preparation Time: 5-10 minutes                        Recipe Category: Main Course

Cooking Time: 30 minutes                                   Recipe Cuisine: Mexican

Author: Priya Anandakumar

Check out other interesting Mexican Recipes here…

MexicanRice/Spanish Rice-Method 1

Mexican Rice/Spanish Rice - Method 2

Chicken Fajita

Vegetable Fajita/Mixed Vegetable Fajita

Guacamole–Avacado Sauce

Guacamole Sandwich

Tres Leches Cake/Mexican Cake

Caramel Custard Pudding/Mexican Flan

Preparation:

Wash and soak the rice for 15 min, I used basmathi rice. Then drain the water completely and keep it aside.

Blend the tomatoes and onions together to a puree in a blender. Measure the amount of puree, I got about 1 ½ cup of puree.

Method

Heat oil in a heavy bottomed pan or a pressure cooker, splutter the cumin seeds. Add the chopped garlic, Jalapenos and saute until they turn golden brown.

Add the basmathi rice and saute in the oil until they turn golden brown.

Now add the tomato puree 1 ½ cup and vegetable stock 1 ½ cup to the rice. Add required amount of salt, tomato paste to the rice.

Cover and cook the rice for about 10 to 12 min.

Open the lid, add the cilantro leaves and mix it in the rice.

Super delicious Mexican rice is ready to be enjoyed. Finally serve it hot by drizzling some lime juice.

Serve this Mexican rice with Guacamole [Avocado Sauce], sour cream, refried beans and chicken fajitas or the Mexican rice is just good by itself.

Suggestions:

• If you do not get Jalapenos, just replace them with green chillies.
• Make sure you adjust the amount of chicken or vegetable stock depending on the amount of tomato puree.

Thank you for visiting my blog, please come back again for more exotic dishes.

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Until then I am signing off….