Easy Mexican Style Rice Recipe

This easy Mexican Style Rice Recipe is the perfect side to your tacos!

I’ve been trying eat a little healthier these days. I’m still learning what’s good and what’s not good for my body. I’ve never really watched the types of food I was eating, so really any step in eating healthy is a huge accomplishment for me. Baby steps people, baby steps. Well, coming from an asian background, I LOVE my sticky white rice but it’s not always the best choice when you’re trying to take on a healthier lifestyle. I’ve recently tried to switch my white rice with brown rice and, as it may not taste the same, it’s still pretty good.

Speaking of rice, another thing I LOVE eating is Mexican rice. My husband and I always make Mexican rice whenever we’re eating enchiladas or tacos. It’s just not a complete meal without it. Since I was trying to switch to the brown rice, the other day I made Mexican rice with brown jasmine rice instead of the usual white jasmine rice and it turned out pretty good! I’ve made Mexican rice enough times to perfect the way that I personally like it so feel free to try my recipe below and let me know how you like it! If you want the “healthier” alternative that I tried the other day, just switch the white rice out with Brown Jasmine rice. I’ve found that if you make it with the brown rice, you’ll just have to cook it for about 20 minutes longer. The key is to simmer on low heat until the liquid is gone and do NOT uncover the lid during the cooking process.

Mexican Style Rice
Prep: 10 min
Cook Time: 20 Min
Yield: Approx. 6 (1 cup servings)

Ingredients:
2 Cups White Long Grain Jasmine Rice
1 Can Rotel Diced Tomatoes with green chiles
2 Tbsp Tomato Paste
2 Tsp Minced Garlic
1/2 Large Onion, diced
1 Jalapeno Pepper, seeded and diced
1 Tsp Cumin
2 Cups Water
1 Chicken Boullion cube
1 Tbsp Olive Oil

Directions:
In a large skillet, heat the olive oil over medium high heat and begin sautéing the onions and jalapeños for about 2 minutes. Next, pour in the rice and continue sautéing until slightly golden brown, about 1 minute (do not burn). Add in the mince garlic and stir for about 30 seconds. Pour in the canned tomatoes, tomato paste and cumin. Next, dissolve the chicken bouillon cube in the water and pour over the rice mixture.. Stir so that all ingredients are evenly mixed around and the tomato paste and seasoning is dissolved. Let the liquid come to a full boil, then reduce heat to low. Cover with a fitted lid and let simmer for about 20 minutes and there is no more liquid. Turn off heat and let sit for 5 minutes (still covered with lid). Serve as a side dish or alone. Enjoy!

 

Until Next Time!

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