Mexican Spanish Rice
Over the top Mexican Spanish rice recipe.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mexican, Spanish
Servings: 6 servings
Calories: 370kcal
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 1 medium onion minced
- 2 cups jasmine rice (washed and rinsed)
- 1 teaspoon chili powder
- 1½ teaspoon sea salt
- 3 cloves minced garlic
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup peas (optional)
- ¼ cup diced carrots
- 14.5 ounce canned diced tomatoes
- 2 tablespoon tomato paste
- 1½ cups chicken stock (or vegetable broth)
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 salt, 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. Garnish with chopped cilantro.
- Store rice in an airtight container 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 burritosor 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!
Serving: 1serving | Calories: 370kcal | Carbohydrates: 59g | Protein: 10g | Fat: 10g | Sodium: 910mg | Fiber: 2g