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
Servings: 6 People
- 1 cup Rice Uncooked
- 1-7 oz Tomato Can of chopped tomatoes in tomato juice
- 1 small Onion
- 2 cloves Garlic
- 1 tbsp 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
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
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