Written by Kate Tietje
I used to love going to Mexican restaurants. I’d always get burritos, enchiladas, or quesadillas (with chicken or mushroom fillings) with sides of refried beans and Mexican rice. Oh, I loved the beans and rice!
Unfortunately, most Mexican restaurants use a lot of soybean oil and other unhealthy ingredients. Too bad they don’t use the traditional lard! So, I set out to find a way to make Mexican rice at home.
It’s become a favorite here and is often served simply with ground beef as a meal in itself. It could also be served alongside refried beans or with chicken enchiladas. It’s delicious and fairly simple. This amount is enough to serve as a meal for 4 people, so feel free to cut it in half if you’re looking for just a side dish.
Mexican Rice
Ingredients:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp. lard (butter or coconut oil is fine too)
- 1 1/2 cups brown rice, soaked (learn how to soak rice)
- 2 cup chicken stock
- 1 cup tomato sauce
- 1 tbsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 1 tsp. sea salt
- 1/2 cup peas
- 1/2 cup chopped carrots
Directions:
Step 1: chop up your onion and garlic and add them to your oiled frying pan over medium heat and saute until softened (about 5 minutes).
Step 2: Add the rice and saute until lightly golden and puffed, about 5 minutes. Your rice may not puff quite like this, and that’s okay.
Step 3: Add chicken stock, tomato sauce, spices, and the other veggies (you can skip them if you prefer). Stir to combine.
Step 4: Cover and cook for 20 – 30 minutes, stirring every 5 minutes or so. Add a little extra water if the rice isn’t done and the liquid is mostly gone. Soon it will be done!
That’s it! Not too hard, right? Serve scoops with taco meat or seasoned chicken or alongside any Mexican meal. It’s also delicious with grated soft cheese (mild cheddar, Monterey jack, or queso fresco) on top.
Mexican Rice
Ingredients
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp. lard butter or coconut oil is fine too
- 1 1/2 c. brown rice soaked*
- 2 c. chicken stock
- 1 c. tomato sauce
- 1 tbsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 1 tsp. sea salt
- 1/2 c. peas
- 1/2 c. chopped carrots
Instructions
- First, chop up your onion and garlic. Add these and your oil to a frying pan on medium heat and saute until softened, about 5 minutes.
- Add the rice and saute until lightly golden and puffed, about 5 minutes. Your rice may not puff quite like this and that's okay.
- Add chicken stock, tomato sauce, spices, and the other veggies (you can skip them if you prefer). Stir to combine.
- Cover and cook for 20 - 30 minutes, stirring every 5 minutes or so. Add a little extra water if the rice isn't done and the liquid is mostly gone. Soon it will be done!
- That's it! Not too hard, right? Serve scoops with taco meat or seasoned chicken, or alongside any Mexican meal. It's also delicious with grated soft cheese (mild cheddar, monterey jack, or queso fresco) on top.
I’m going to have to try this. I have to admit, I’m mexican/spanish rice-challenged. I’ve tried many times, but never successfully, making mexican rice. I’m kind of picky about my mexican rice too, which doesn’t help. I love it when it’s done right though. As far as my favorite mexican side dishes, I love espinaca! It’s a cheesy, spinach casserole with corn and peppers. DELISH!
The key to great Mexican Rice is not to STIR IT after you mix in the ingredients together! It is so hard to not want to stir the rice. I did several times and it never came out right and my abuela’s (grandmother’s) has always been the best!
[…] Mexican Rice by Modern Alternative Mama […]
[…] We buy brown basmati rice, and we use it as side dishes, in soups, or even some main dishes, like Mexican rice. We usually cook it with chicken or beef stock, which increases its digestibility as well as the […]
This turned out a very satisfying lunch for us! Thank you! I used some frozen mixed veggies and a can of crushed tomatoes and I ended up with a little bit more of a mexican rice stew than what you might get in a mexican restaurant but it was perfect. We’re eating it meatless today, it being Friday and all, but tomorrow I might thaw some shredded chicken and mix that into the leftovers.
[…] Mexican Rice Crock Pot Pinto Beans Refried Beans Tortilla Soup Green Tortilla Soup […]
[…] Mexican Rice with ground beef (1 meal) […]
[…] We buy brown basmati rice, and we use it as side dishes, in soups, or even some main dishes, like Mexican rice. We usually cook it with chicken or beef stock, which increases its digestibility as well as the […]
[…] If all else fails, have pasta for dinner. Brown rice is low in phytates and phytic acid, so if it doesn’t get soaked, it’s not a tragedy (that’s why you should choose it). Pair with meat and sauce, or have BLT pasta (I’ve been making that for lunch lately). There are lots of ways to serve pasta with nourishing ingredients! You can buy regular brown rice, too, and use that for stir-fry or Mexican Rice. […]
Ok there’s an asterisk by “soaked rice” but nothing that says what the asterisk is for — why is it there?!
Sorry, that should have been linked to this: https://modernalternativemama.com/blog/2012/01/19/recipe-collection-how-to-soak-rice/
The rice is nutritious and looks good; the cleanliness of your cooktop and especially the crack between your stove top and counter, not so much!
[…] It’s a bit spicy and aromatic and great for both Mexican and Italian. I use it in Mexican rice, and it also goes great on […]
[…] Mexican Rice Crock Pot Pinto Beans Refried Beans Tortilla Soup Green Tortilla Soup […]
[…] both. It’s a bit spicy and aromatic and great for both Mexican and Italian. I use it in Mexican rice, and it also goes great on […]