Restaurant-Style Mexican Rice (With Video)
Restaurant-Style Mexican Rice is a simple recipe that is exploding with flavor! With a rich tomato base and just the right amount of jalapeños, tomatoes and corn it's the best Mexican Rice ever!
We love Mexican food, and quite often when we dine out it is at a Mexican restaurant. The rice is always so amazing, so we had to create our own version to enjoy at home!
The whole family goes crazy over this recipe. I eat it right out of the pan—you have to taste test, right? But I was busted when they walked in while I was happy dancing over the pan.
Honestly, I would be fine with eating this as my entire dinner, but the responsible adult in me kicks in . . . well, at least when my daughter is around.
It is great on its own or with chicken or steak stirred in. We also love it on burritos and I even eat it with my eggs in the morning. How versatile is that?
We are so excited about our cookbook launch! We sold out on Amazon and they have restocked with the second printing of our book. They are shipping in a few days.
We loved seeing all of your photos of your new favorite cookbook {{gush}}. We are anxiously anticipating hearing about your favorite recipes and seeing your creation. Be sure to tag us on social media @slowroasted or #thesimplekitchen So grab it now if you haven't!
You have sent us so many emails and messages asking for more side dish ideas and recipes and we heard you loud and clear. So we put together and entire chapter for you.
🔥 "Simple Sides & Veggies" came together because we get so many emails about what to serve with your favorite. We included 10 recipes utilizing different starches and veggies. These veggies and side are the perfect compliment to so many traditional recipes as well as many of our favorites.
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Enjoy!
With love from The Simple Kitchen to yours.
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Check out how easy our Restaurant-Style Mexican Rice is to make. Watch the video!!! Restaurant-Style Mexican Rice
from The Simple Kitchen Cookbook by Chad and Donna Elick
SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
3 tablespoons extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 cups long-grain jasmine rice
2 cups reduced sodium chicken stock
1 (14.5-ounce) can fire-roasted diced tomatoes
8 ounces tomato sauce
1 cup corn (frozen, fresh or canned and drained)
2 tablespoons Mexican Seasoning Blend (recipe below)
1 teaspoon kosher salt
Chopped fresh cilantro
Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
Add the garlic and stir. Continue cooking for 30 seconds.
Add the rice and stir until it is well coated in the oil. Cook until the rice starts to
brown, 3 to 4 minutes, stirring occasionally.
Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Remove from the heat and sprinkle with the cilantro.
DONNA’S SIMPLE KITCHEN TIP: Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.
Mexican Seasoning Blend
4 tablespoons New Mexico chile powder
2 tablespoons smoked paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano leaves
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper
Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.
For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, most likely so has the flavor. Time to buy fresh ones.
Recipe developed by Donna Elick -
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