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Home » Entree » Rice Recipes

Published: Dec 8, 2013 · Modified: Jan 13, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Mexican Rice | Spanish Rice Recipe

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This Mexican Rice recipe needs very basic ingredients that are almost always available in your pantry. The Spanish Rice can be used as a side for dishes like enchilada or can be used as filling for burritos

Mexican Rice in a bowl

We are a big fan of Mexican food at my house and I do make some kind of Mexican dinner every other week. Almost every Mexican dish is served with a side of rice and beans.

I have never been able to get a recipe to make good Mexican rice and I have been using the store-bought readymade rice mix with Mexican seasonings.

This recipe of the Mexican rice that I tried from one of the books that I borrowed from my local library is by far the best Mexican rice I have made at home.

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My kids mentioned that this tastes and looks like the rice that they serve at the restaurants. I think it was because of the amazing deep red color that the rice had.

I have always noticed that using canned tomatoes imparts a deep red color to the dish. This recipe needs very basic ingredients that are almost always available in your pantry.

Also the recipe used broth, but I used just water and I did not find much difference.

This recipe is from the book Mexican – Healthy ways with a favorite cuisine by Jane Milton. I am thinking of trying out few more recipes from this book and it will come your way as when I try them.

This is my entry for this week’s cooking from a cookbook challenge. I served this for dinner with Enchiladas.

Mexican Rice served with enchilades

Preparation time – 10 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Mexican Rice – (serves 6 as a side)

  • Rice – 1 cup (uncooked)
  • Tomato - 1-7oz can of chopped tomatoes in tomato juice
  • Onion – 1 small
  • Garlic – 2 cloves
  • Vegetable oil – 1 tbsp
  • Water or vegetable stock – 2 cups
  • Salt – as needed
  • Green chilies or any hot chilies – 2 or 3 (depending on how spicy you like your dish)
  • Green peas – ½ cup (I used frozen)
Mexican Rice in a blue bowl

Procedure to make Spanish Rice –

  • Wash the rice and drain. Add boiling water to the rice and cover the bowl. Let it sit for about 10 mins. Now drain the rice and keep it aside.
  • Using a blender, grind the tomatoes, garlic, onion and 1 green chili into a smooth paste.
  • Heat the oil in a wide pan and fry the drained rice until it becomes light golden in color. Keep stirring to make sure that the rice does not burn.
Frying rice
  • Now add the tomato mixture and mix well. Let it cook over medium heat until all the liquid has been absorbed.
Cooking rice with tomato mix
  • Now add the stock or water, remaining chilies, salt and green peas.
Cooking rice with water
  • Cook the rice until all the liquid has been absorbed and the rice becomes tender.
  • Remove the pan from heat and cover with an air tight lid and let the rice stand for about 10 minutes. Fluff the rice and serve! Do not stir the rice too often when cooking because this may result in the rice to break down and become mushy.
Mexican Rice is served in a bowl

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Mexican Rice in a Bowl

Mexican Rice | Spanish Rice Recipe

This Mexican Rice recipe needs very basic ingredients that are almost always available in your pantry. The Spanish Rice can be used as a side for dishes like enchilada or can be used as filling for burritos
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Course: Side Dish
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 People
Calories: 84kcal
Author: Sandhya Ramakrishnan

Equipment

  • saute pan

Ingredients

  • 1 cup Rice Uncooked
  • 1-7 oz Tomato Can of chopped tomatoes in tomato juice
  • 1 small Onion
  • 2 cloves Garlic
  • 1 tablespoon Vegetable oil
  • 2 cups Water or vegetable stock
  • as needed Salt
  • 2 or 3 Green chilies or any hot chilies Depending on how spicy you like your dish
  • ½ cup Green peas I used frozen

Instructions

  • Wash the rice and drain. Add boiling water to the rice and cover the bowl. Let it sit for about 10 mins. Now drain the rice and keep it aside.
  • Using a blender, grind the tomatoes, garlic, onion, and 1 green chili into a smooth paste.
  • Heat the oil in a wide pan and fry the drained rice until it becomes light golden in color. Keep stirring to make sure that the rice does not burn.
  • Now add the tomato mixture and mix well. Let it cook over medium heat until all the liquid has been absorbed.
  • Now add the stock or water, remaining chilies, salt, and green peas.
  • Cook the rice until all the liquid has been absorbed and the rice becomes tender.
  • Remove the pan from heat and cover with an airtight lid and let the rice stand for about 10 minutes. Fluff the rice and serve! Do not stir the rice too often when cooking because this may result in the rice to break down and become mushy

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 440mg | Potassium: 67mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Suja says

    December 10, 2013 at 7:43 pm

    Looks very tempting & colorful 🙂

    Reply
  2. Pavani N says

    December 10, 2013 at 7:30 pm

    Such a flavorful and delicious Mexican rice. We love Mexican food too and I'm going to try this one soon.

    Reply
  3. Srivalli says

    December 10, 2013 at 1:08 pm

    Mexican Rice was one of those first ones I ever made..nice bowl of rice you have there!

    Reply
  4. Sathya Priya says

    December 09, 2013 at 10:21 pm

    oh i love mexican recipes and was thinking of doing mexican rice sometimes .This rice looks awesome and go good with tortillas .Love it ...

    Reply
  5. Chef Mireille says

    December 10, 2013 at 3:16 am

    Mexican tomato rice is always delicious

    Reply
  6. Swathi Iyer says

    December 10, 2013 at 2:31 am

    Delicious Mexican rice looks really yumm that platter is.

    Reply
  7. Janani says

    December 09, 2013 at 9:54 pm

    I love mexican rice a lot they are so tasty u have made it beautifully sandhya 🙂

    Reply
  8. Usha says

    December 09, 2013 at 11:49 am

    The color does look very inviting! Looking forward to more Mexican recipes in the coming days.

    Reply
  9. Nivedhanams Sowmya says

    December 09, 2013 at 5:24 am

    love Mexican cuisine..... and this rice is so flavorful!!

    Sowmya

    Reply
  10. Sona - quick picks/pick quicks says

    December 09, 2013 at 9:05 am

    lovely rice ! nice colour too.

    Reply
  11. Chandrani Banerjee says

    December 09, 2013 at 8:54 am

    Maxican looks very delicious and yummy.

    Reply
  12. Vinitha says

    December 09, 2013 at 5:03 am

    We love Mexican food too and moving to Australia from Texas I really miss good Tex-Mex. I love the simplicity of Mexican rice. I usually add corn to my Mexican rice.

    Reply
  13. Poornima Porchelvan says

    December 09, 2013 at 4:22 am

    Very nice.. it is looking too yummmy 🙂
    WTML event with givewaay.
    https://poornimacookbook.blogspot.com/2013/12/walk-through-memory-lane-wtml-event.html

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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