Spicy Mexican Rice

If you read my last post for Tequila Lime Chicken, you saw that I promised the recipe for the Mexican Rice that I served along side of it.  Well, you will not be disappointed!  This rice was very tasty!!  This recipe can also be found in the Pioneer Woman’s cookbook and here on her blog.

I halved her recipe since I was just making it for my hubby and me, but there was still enough for 4 people!  I’ll list the ingredients that she includes, and you can tweak it from there.  Just know that this quantity will probably serve 6-8 people.

Here’s what you’ll need:

  • 2 tbsp canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cups long-grain rice
  • One 10 oz. can Rotel Diced Tomatoes w/ Green Chiles
  • One 14 oz. can whole tomatoes (I used crushed tomatoes because we don’t like big chunks of tomato)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (a little goes a long way with this!)
  • 1 tsp salt
  • 2-3 cups low-sodium chicken broth
  • Fresh cilantro, chopped, for garnish (optional)

Heat oil in a large skillet over medium-high heat.

Chop onion (the smaller the dice the better, in my opinion)

and garlic

and add to the hot canola oil.  Cook for 3 to 4 minutes, until the onions are nice and translucent.

Reduce your heat to low and add the rice.

Cook for 3 minutes, stirring constantly so the rice doesn’t burn.

Add Rotel,

canned tomatoes,

yummy cumin,

salt and cayenne pepper.  Stir to combine and cook for about 2 minutes.

Add the chicken broth,

and bring to a boil.  Once your rice is boiling, turn the heat down to low, cover, and simmer for 10 to 15 minutes, or until rice is tender.  Once all the liquid is absorbed, give the rice a little taste to see if you need to add more liquid.  Once rice is cooked thoroughly, you can add the chopped cilantro for garnish.

Doesn’t that look tasty?!  Well, it was!  I hope you enjoy!

Spicy Mexican Rice
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Ingredients
  1. 2 tbsp canola oil
  2. 1 medium onion, chopped
  3. 3 garlic cloves, minced
  4. 2 cups long-grain rice
  5. 1 (10 oz.) can Rotel Diced Tomatoes w/ Green Chiles
  6. 1 (14 oz.) can whole tomatoes
  7. 1 tsp ground cumin
  8. 1/4 tsp cayenne pepper
  9. 1 tsp salt
  10. 2-3 cups low-sodium chicken broth
  11. Fresh cilantro, chopped, for garnish (optional)
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until translucent (about 3-4 min). Reduce heat to low and add rice. Cook rice for 3 minutes, stirring frequently. Add Rotel, tomatoes, cumin, salt, and cayenne pepper. Stir to combine, and cook for 2 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer 10-15 minutes, or until liquid is absorbed and rice is cooked through. (Add more liquid if rice is not completely cooked.) Serve and enjoy!
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Jo McVey Photography - Nashville Child and Family Photographer https://jomcveyphotography.com/

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