Main Dishesculinaryhill4.9
Mexican Rice (Spanish Rice)
This restaurant-style Mexican Rice is fluffy, tomato-rich, and cooked using the traditional stovetop method for perfect results every time.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●saucepan
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
2
In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to ⏱️ 15 minutes.
3
Stir in garlic until fragrant, about ⏱️ 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt (I like 1 1/2 teaspoons). If using peas and carrots, stir them in with the liquid. Bring to a boil.
Salt
4
Cover and simmer until rice is tender, about 13 to ⏱️ 16 minutes. Fluff rice with a fork. Fold in cilantro (if using) and season to taste with salt. Serve with lime wedges if desired.
Salt
Nutrition Facts
calories
168 kcal
fat Content
5 g
serving Size
0.5 cup
fiber Content
1 g
sugar Content
1 g
sodium Content
25 mg
protein Content
3 g
carbohydrate Content
27 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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