When I decided to make Mexi-ranch Strombolis for dinner I thought homemade Mexican rice would be a good side dish. It’s much easier than it sounds and you can adjust the seasonings to make it hotter if you like.
Homemade Mexican Rice is as good as you get in restaurants!
Pete used to work at a national chain restaurant that served their “Mexi-rice” with a lot of the entrees. Mr. Comfortable and I really liked the rice so I decided to start making it at home. It isn’t really a copycat recipe but we really like the way I make it.
I’ve always like spicy food and, now that Mr. C is able to eat spicy things again I was eager to make my Homemade Mexican Rice! It doesn’t take much longer to cook than using that boxed Spanish rice and the little bit of prep goes fast.
The tomato puree comes first –
First I rough chop a medium onion. It’s going into the blender so it doesn’t have to be pretty or evenly chopped. Then I pour two cans of diced tomatoes and the onion into the blender and puree it all.
Next I pour 2 cups of this puree into a saucepan. I reserve the remaining puree. It will freeze beautifully as the start of a batch of spaghetti sauce.
I add 2 cups of chicken broth, salt, chili powder, cumin, and 2 cups of chicken broth, to the tomato puree and bring it to a boil over medium heat.
Next the rice –
While the tomato mixture is coming to a boil I pour 1/3 vegetable oil into a large, deep skillet (that has a lid) over medium-high heat. You can use canola oil, safflower oil or even rendered lard!
When the oil is really hot (it should sizzle) I add 2 cups of long grain white rice to it and, stirring frequently, sauté it until the rice is golden brown. This takes about 10 minutes.
Once the rice is golden I reduce the heat to medium and add 1 large jalapeno I’ve seeded and minced. I cook that for a couple of minutes so that it’s somewhat softened.
Then I add two large cloves of garlic that I’ve minced. I cook that just until it’s fragrant. It only takes about 15 seconds.
When the tomato mixture has come to a boil I pour it over the rice and give it a good stir to combine the ingredients. Then I lower the heat to low and cover the skillet. I’ll let this cook for about 15 minutes. I’ll remove the rice from the heat then and let it stand, still covered, for another 10 minutes.
Finally I fluff my Homemade Mexican Rice with a fork and serve it hot.
This rice is the perfect side dish for any Mexican meal you’re serving and it’s almost as easy as using a boxed rice!
Homemade Mexican Rice
Homemade Mexican Rice is as good as the rice you get in restaurants and almost as easy as making the boxed kind!
- 2 (14.5 ounce) cans diced tomatoes
- 1 medium onion, rough chopped
- 2 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/3 cup vegetable oil
- 2 cups long-grain white rice
- 1 large jalapeño, seeded and minced
- 2 large cloves garlic, minced
- Place the tomatoes and onion in a blender or food processor and puree until smooth.
- Transfer 2 cups of the tomato mixture to a medium saucepan and reserve the rest.
- Stir in the chicken broth, salt, chili powder, and cumin and bring liquid to a boil over medium heat.
- Meanwhile, heat the oil in a large, deep skillet (that has a lid) over medium-high heat.
- When the oil is hot add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes.
- Reduce heat to medium, add the jalapeño, and cook until somewhat softened, about 2 minutes
- Add garlic and cook until garlic is fragrant being careful not to burn it (about 45 seconds).
- Pour the boiling tomato mixture over the rice and stir to combine.
- Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes.
- Allow the rice to rest for an additional 10 minutes in the covered skillet.
- Fluff rice with a fork. Taste and adjust seasoning if desired.
Use the reserved tomato puree as the start for a batch of spaghetti sauce or add it to the finished rice if desired.