Mexican tomato rice recipe. It goes well as a side with enchiladas. or use it as a stuffing for portabello mushroom.
The Ultimate Easy Mexican Rice Recipe: A Millennial’s Guide to Authentic Flavor
Hey, flavour adventurers! Are you ready to take your taste buds on a journey straight to the heart of Mexico, without leaving your kitchen? Well, buckle up, because today we’re diving into the vibrant world of Mexican rice – a side dish that promises to be anything but “on the side” in terms of flavor.
Whether you’re hosting Taco Tuesday, looking for the perfect companion to your enchiladas, or just craving something deliciously different, this Mexican rice recipe has got you covered. It’s easy, it’s authentic, and it’s about to become your go-to for a quick culinary escape.
Ingredients:
•3 tablespoons olive oil
•2 cups rice
•1 medium capsicum, chopped
•1/2 cup green onions, chopped
•2 cloves of garlic, minced
•1/3 cup tomato sauce
•3 cups water (or veggie/chicken stock for an extra flavor kick)
•1/2 teaspoon ground black pepper
•1/2 teaspoon dried oregano
Let’s Get Cooking:
1.Heat the Scene: Start by heating the olive oil in a large skillet over medium heat. You’re not just cooking here; you’re setting the stage for a flavor fiesta.
2.Rice, Rice, Baby: Toss in the rice and stir it around until it’s nice and golden. This isn’t just about cooking; it’s about infusing those grains with a nutty, irresistible aroma that screams “eat me.”
3.Veggie Power: Add the chopped capsicum and green onions, letting them sizzle until they’re just tender. Then, stir in the garlic for a fragrant twist. This is the part where things start smelling so good, your neighbors might just knock on your door.
4.Sauce It Up: Pour in the tomato sauce, water (or your choice of stock), and sprinkle in the black pepper and oregano. This is where the magic happens, transforming ordinary ingredients into a pot of crimson gold.
5.Simmer Down: Bring the mix to a boil, then lower the heat and let it simmer covered for about 20 minutes, or until the rice is fluffy and all the liquid is absorbed. Patience is key here – good things come to those who wait.
6.Fluff and Serve: Fluff the rice with a fork, and just like that, you’ve got a dish ready to impress. Whether it’s the star of your meal or the perfect side, this rice is ready to party.
Why This Recipe Rocks:
•Versatility: Perfect for vegetarians (with veggie stock) and easily adaptable for the meat-lovers (hello, chicken stock!). Plus, it’s gluten-free!
•Meal Prep MVP: Make a big batch and enjoy Mexican deliciousness all week. Yes, it freezes beautifully.
•Customizable: Feel free to add black beans, corn, or even chorizo if you’re feeling adventurous. This recipe is your culinary canvas.
So, there you have it – an easy, authentic Mexican rice recipe that’s sure to win hearts and taste buds. Perfect for millennials looking to spice up their meal prep or impress at their next gathering. And remember, the best Mexican rice is the one that brings you joy. So go ahead, make it your own, and let the fiesta begin!
Pro Tips for Aspiring Chefs:
•Golden Rule: Toasting the rice is non-negotiable. It’s the secret to that perfect texture and depth of flavor.
•Stock Talk: Opting for stock over water is a game-changer. It’s like giving your rice a flavor bath.
•Leftover Love: Got leftovers? Turn them into fried rice, stuff them in peppers, or use them as a base for a burrito bowl. The possibilities are endless.
Now, go forth and cook with confidence, knowing that with this recipe, you’re not just making rice; you’re creating a masterpiece. Enjoy homecook meal! Happy cooking, amigos! 🌶️🍚🎉
Mexican Rice (Spanish Rice)
Mexican tomato rice recipe. It goes well as a side with enchiladas. or use it as a stuffing for portabello mushroom.
Servings: people
Calories: 214kcal
Ingredients
- 3 tablespoon olive oil
- 2 cup rice
- 1 medium capsicum chopped
- 1/2 cup green onions chopped
- 2 cloves of garlic minced
- 1/3 cup tomato sauce
- 3 cup water vegetable stock optional – For non vegetarian (chicken stock)
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon dried oregano)
Instructions
- All ingredients
- heat pan and add olive oil
- add minced garlic, capsicum and green onions and cook it for 1 minute.
- Add rice ,oregano and black pepper, mix it well. Cook it for another 2-3 minutes
- Add tomatoes sauce
- add stock , cover the lid and simmer it on low heat for 20-25 minutes.
Nutrition
Calories: 214kcal | Carbohydrates: 78g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 124mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg
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