Mexican Spanish Rice
Over the top Mexican Spanish rice recipe.
Servings: 6 servings
Calories: 370kcal
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!
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 59g | Protein: 10g | Fat: 10g | Sodium: 910mg | Fiber: 2g