• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nifty Foodie

  • Home
  • About
  • Recipes
    • Appetizers
    • Beverages
    • Breads/Muffins
    • Breakfast
    • Canning
    • Desserts
    • Dog Treats
    • Entertaining/Parties
    • Fruit
    • Holiday Recipes
    • Louisiana Cuisine
    • Main Dishes
    • Mexican
    • Nifty Foodie Original
    • Nifty Tricks
    • Project Food Blog
    • Pumpkin
    • Salads
    • Sauces/Dips
    • Side Dishes
    • Skinny
    • Slow Cooker
    • Spices
    • Stews/Soups
    • The Disasters
  • My Weight Loss Journey
    • Races
    • Running
    • Weight Loss Milestones
  • Crafts
  • Contact Me
You are here: Home / Mexican / Mexican Rice

Mexican Rice

April 12, 2010 by Amy 8 Comments

mexicanrice

I am a big time fan of Mexican food. I can eat quesadillas, fajitas, queso and rice until my stomach wants to explode. I could probably eat this stuff everyday, but if I did, I’m sure my jeans would tell me to take a hike! One of my favorite things is Mexican rice, especially at this local Mexican joint. I’ve never found an adequate at-home replacement, and I thought I would give this a shot.

I’m so sad that this stuff turned out bland bland bland. I worked on this darn side dish on a work night, only to be disappointed. Maybe it needed more salt? Anyway, I will say it was dynamite when mixed with some carmelized onions and veggies that I cooked for the fajitas.

I don’t even know what went wrong (anyone have tips?), but the search continues….

EDIT: After making this again, I realized I must not have rinsed the rice long enough. The recipe turned out spectacular!

Mexican Rice
Source: Annie’s Eats (originally from Cooks Illustrated)

Ingredients:

  • 2 ripe tomatoes, cored and quartered
  • 1 medium white onion, peeled, trimmed and quartered
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 cloves garlic, minced or pressed through a garlic press
  • 3 medium jalapenos, ribbed, seeded and minced
  • 2 cups low-sodium chicken broth
  • 1 tbsp. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 cup minced fresh cilantro (optional)
  • 1 lime, cut into wedges for serving

Directions:

  1. Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).   
  2. Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.
  3. Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Filed Under: Mexican, Side Dishes

Previous Post: « Potato Bundles
Next Post: Dog Bandana »

Reader Interactions

Comments

  1. Teale says

    April 12, 2010 at 11:15 am

    I bet some cumin & chili powder would liven this right up! It looks like it has potential!

    Reply
  2. daci says

    April 14, 2010 at 3:45 pm

    I made that same recipe last Friday and loved it – although a) I’m a south Louisiana anomaly and don’t love spicy foods and b) we mixed it with a recipe for vegetarian burritos and made “naked zucchini burritos” so maybe the mixing is what made it delicious.

    PS – I found your blog through WB, when I was planning my wedding for last June and saw we were both from BR, and somehow just re-found you here. So… hi 🙂

    Reply
    • The Nifty Foodie says

      April 15, 2010 at 8:15 am

      Hi!! So cool to find another BR-ian. 🙂 Thanks for reading.

      Reply
  3. Karen says

    April 15, 2010 at 12:48 pm

    I’m looking forward to trying some of your recipes. I just stumbled on your blog.

    I was reading through some of the entries and came upon a wedding picture (beautiful). The altar of the church reminded me of the one I grew up attending – St. Charles Borromeo.

    Reply
    • The Nifty Foodie says

      April 15, 2010 at 1:35 pm

      That was St. Charles Borromeo Church! 🙂

      Reply
  4. Stephanie Michele says

    April 26, 2010 at 9:56 am

    I was thinking about sharing my recipe for Mexican rice that my MIL makes (who happens to be Mexican). Your recipe is uber similar, except we don’t even put that many ingredients in ours. I’ll try to post this week, but one of the secrets? Use Jasmine rice 🙂

    Reply
    • The Nifty Foodie says

      April 26, 2010 at 10:07 am

      Ooo thanks Stephanie! I would have never thought of that! Can’t wait to see your recipe…I’ll definitely give it a try!

      Reply

Trackbacks

  1. Slow Cooker Pulled Pork Tacos says:
    February 26, 2014 at 6:01 am

    […] You could use it for tacos (like I’m showing y’all today), enchiladas, serve it over mexican rice, quick tortilla “pizzas”, nachos, etc. Also, since this calls for 3 lbs. of pork, you […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey Y’all!

Image Credit: Leslie Pendleton Photography

 

Hey y’all!

Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

Follow my Daily Adventures

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress