Name: Mexican Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 tbsp canola oil (or vegetable oil); 1 1/2 cups long grain white rice; 1 medium sweet onion, diced; 1 medium Yukon gold potato, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp taco seasoning; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1 cup tomato sauce; 3 cups chicken stock; 3/4 cup frozen corn kernels; Chopped cilantro to garnish (optional)

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Introduction

Mexican Rice is a flavorful and colorful side dish that pairs perfectly with a variety of Mexican-inspired meals. This recipe features fragrant, lightly toasted rice simmered with tomatoes, spices, and vegetables for a comforting, home-cooked taste.

The image shows a white plate with a single large mound of orange-red rice mixed with yellow corn kernels and small bits of onion evenly spread throughout. The rice has a slightly glossy texture and is garnished with small green herb flakes sprinkled on top, adding a touch of color contrast. The plate is placed on a white marbled surface, and in the background, there is a blurred wooden spoon and some round light-colored vegetables, giving a warm and cozy kitchen feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp canola oil (or vegetable oil)
1 1/2 cups long grain white rice
1 medium sweet onion, diced
1 medium Yukon gold potato, diced
2 cloves garlic, minced
1 tbsp tomato paste
1 tsp taco seasoning
1/2 tsp ground cumin
1/2 tsp kosher salt
1 cup tomato sauce
3 cups chicken stock
3/4 cup frozen corn kernels
Chopped cilantro to garnish (optional)

Instructions

Step 1: Heat the oil in a large, heavy bottomed sauté pan over medium-high heat. Add the rice and cook, stirring constantly, until it’s a light golden brown, about 3 minutes.
Step 2: Reduce the heat to medium. Add the onion, potato, garlic, tomato paste, taco seasoning, cumin, and salt. Cook, stirring frequently, for about two minutes until the onion is slightly softened and the tomato paste is evenly incorporated.
Step 3: Slowly pour in the tomato sauce and chicken stock. Gently stir until evenly combined. Stir in the corn kernels.
Step 4: Increase the heat back to medium-high and bring the mixture to a boil. Then reduce the heat to low, cover the pan, and let it simmer for 25 minutes.
Step 5: Turn off the heat and let the rice sit, uncovered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro if desired.

Tips & Variations

For extra veggies, add diced carrots along with the potato or substitute the corn with bell peppers, mushrooms, or canned Mexi-corn, added at the same stage as the corn in the recipe.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.

How to Serve

A mound of orange-colored rice mixed with visible yellow corn kernels is placed on a white plate. The rice has a slightly glossy texture, and there are small green herb flakes sprinkled evenly on top and around the rice mound. The plate sits on a white marbled surface with a blurred background showing some light brown and beige objects. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this rice vegetarian?

Yes, simply replace the chicken stock with vegetable broth to keep it vegetarian without losing flavor.

What can I use instead of Yukon gold potatoes?

You can substitute Yukon gold potatoes with red potatoes or even diced sweet potatoes for a slightly different texture and flavor.