I made this recipe when we were having a Mexican buffet with company. All I knew was they were crazy about Mexican food and a “taco bar” setting seemed like a good way to make sure everyone got what they wanted. I say go big or go home so I made all the things. I browned up some ground beef with Mrs. Dash salt-free taco seasoning, made homemade refried beans, a big ol’ batch of Chicken Tinga and this rice.
I chopped up a bunch of veggies (onions, red peppers, jalapenos, cilantro, lettuce ) and had enchilada sauce, sour cream and taco sauce on hand so everyone could top their concoction how they wanted. We made burritos, tacos, enchiladas, quesadillas, and nachos. I prepared all of the things listed above (except the veggies) the weekend before and froze it so that I wouldn’t have to spend all day over the stove or even crock pots. This is perfect for batch cooking and dividing up for lunches and/or dinners. I used brown rice but you can use long grain white rice if you prefer the traditional texture. You can also sub cauliflower rice and use the same seasonings, just reduce the liquid to 1/2 cup of broth. If you want a little more texture, add a can of diced tomatoes and chiles and reduce the broth by 1/4 cup. Isn’t it nice to have options?
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[youtube https://www.youtube.com/watch?v=Zo-KJQkAoeg&w=560&h=315 ]
Ingredients
- 1 1/2 cups brown or white long grain rice, uncooked
- 3 cups broth (I used chicken bone broth for more protein)
- 1 cup water
- 1/2 cup scallions, white and light green parts
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2-3/4 tsp salt
- 1 tbsp tomato paste
- 1/4 cup canola oil (I used just under 1/4 cup)
Instructions
- Add just under ¼ cup of canola oil to a saucepan over medium heat.
- Add ½ cup of scallions using the white and light green parts, stir and fry for 3-4 minutes.
- Move them to the side and add 1 ½ cups of uncooked brown rice to the oil and stir the rice to coat frying for about 3-4 more minutes.
- Add 1 tsp of cumin, and 1 tsp of garlic powder and stir to combine.
- Add 1 tbsp of tomato paste and stir to incorporate into the rice.
- Add 3 cups of chicken, beef or veggie broth, stir and cover for 10 minutes.
- Stir and cover again for about 5-7 minutes. When the liquid is starting to get absorbed, add ½ tsp of salt. I used smoked salt for a little extra flavor.
- Cover again until the liquid is absorbed then add another ½ to 1 cup of water and allow that to absorb as well.
- Fluff it up and serve!
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13 Comments
Looks yummy and can’t wait to make it! Thanks for sharing.
I hope you love it!
Mexican rice will forever be ruined for me by our late dog, Rocky. Let’s just say he jumped on the table, ate fudge, then threw up the fudge all over the floor. We were having Mexican Rice for dinner as a side. Enough said.
Oh God, did I just ruin it for you too?? I need to stop leaving comments.
Well, there’s an image seared into my brain. Oddly enough, now I want fudge.
I love how quick an d simple, yet still delish this rice is! I will be trying it! Thanks for sharing with us at Fiesta Friday!
Mollie
I eat lots of rice on a gluten free diet, but your Mexican rice sound delicious and a nice change from my usual. I will have to try it!
I hope it’s a nice addition to your rotation. I just used it in stuffed peppers the other day…soooo good!
I love, love, love Mexican rice! It’s my most favorite rice dish! Thanks for linking up! #fiestafriday
So good, right!? Great as a side or to fill up a burrito!
Looks delicious! Cant wait to make this, I love love LOVE Mexican rice. Found you at the #DIDI party.
I’m making a batch tonight with quinoa. It’s a great side, I hope you love it as much as we do!
I have been wanting a good Mexican rice recipe. Thank you for sharing.
I think you’re going to like this one! I just made the same rice but with quinoa and am using them for stuffed peppers tonight!