Moist and delicious Mexican Spanish Rice. This versatile rice can be adjusted to your liking by adding carrots, peas, corn or whatever you like! Serve it with some Carne Asada and Roasted Salsa for a satisfying meal!
How to Make This Recipe
1. Add butter and oil to a 6-quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.
2. Add washed and strained rice, corn, and carrots, and peas, if using. Sprinkle with chili powder, and stir for another minute.
3. Add garlic and stir for one more minute.
4. Mix the canned tomatoes, tomato paste, and chicken broth into the rice. Bring to a boil, then cover and cook over very low heat for 25 minutes.
5. Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes.
Recipe FAQs
Rice usually ends up mushy because too much liquid is added. Keep in mind that you can always add more liquid, if needed. However, if you add too much liquid, you will end up with mushy rice without any recourse.
Mexican Rice gets its orange color for the tomatoes and tomato sauce or paste that is added to the rice. Sometimes tomato bullion cubes are used instead.
Spanish rice is really a misnomer. When people say "Spanish rice" they're really referring to "Mexican rice."
The rice Spain is known for is called Paella, and boy is it delicious! The rice is yellow in color due to the saffron mixed in. Other mix-ins include peas and red bell pepper.
It's finished off with shrimp, muscles, clams, and chicken and lemon wedges.
Mexican rice, on the other hand, is usually sautéed in oil (or butter). Diced onions and garlic are also added to this mix.
The rice is then cooked in a chicken broth and tomato mixture, giving it its distinct orange-red color.
Other possible mix-ins include peas, carrots, diced chilis, celery, and corn. But you can add any ingredient your little heart desires.
Pro Tips
- Store rice in the fridge for up to 5 days.
- I don't recommend freezing rice because the rice breaks up in little pieces once reheated. Instead, use it to make other meals like burritos or Mexican Rice Bowls.
- Mexican Rice can be reheated in the microwave or on the stovetop.
- Jasmine rice and long grain rice can both be used to make this recipe.
- Be sure to try my Instant Pot Mexican Rice too!
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Mexican Spanish Rice
Ingredients
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 1 small onion minced
- 2 cups jasmine rice
- 1 teaspoon chili powder
- 1½ teaspoon salt
- 3 cloves garlic
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup peas optional
- ¼ cup diced carrots optional
- 14.5 oz canned diced tomatoes
- 2 tablespoon tomato paste
- 1½ cups chicken stock
Instructions
- Add butter and oil to a 6 quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.
- Add washed and strained rice, corn, and carrots, and peas, if using. Sprinkle with chili powder, and stir for another minute.
- Add garlic and stir for one more minute.
- Mix the canned tomatoes, tomato paste, and chicken broth into the rice. Bring to a boil, then cover and cook over very low heat for 25 minutes.
- Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes.
Notes
- Store rice in the fridge for up to 5 days.
- I don't recommend freezing rice because the rice breaks up in little pieces once reheated. Instead, use it to make other meals like burritos or Mexican Rice Bowls.
- Mexican Rice can be reheated in the microwave or on the stovetop.
- Jasmine rice and long grain rice can both be used to make this recipe.
- Be sure to try my Instant Pot Mexican Rice too!
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