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"My" Mexican Rice

40 comments /
Sometimes, when I step back and take stock of what I've been sharing, I realize that I often forget to include our every day fare.  Maybe since we eat certain foods regularly, I simply neglect to talk about them.  Or I think that maybe I already did.  Whatever the case may be, I've decided to make sure I include some of our tried and true meals (or components) more often.  What better way to start than with my Mexican rice?  This is a side that we eat on average once a week.  Sometimes more...if the mood strikes.  It's so versatile, yet always delicious!  Everybody and their mothers has "their" version...but this is mine.  Sometimes I use fresh onion and garlic.  Other times... I don't.  I'd like to say that when I don't use them, it's because I'm out.  But come on.  It's pretty rare that I don't have both of those things in the kitchen.  More accurately, it's just when I'm feeling lazy.  But honestly, it turns out just as well when I use dried, minced onion and garlic powder.  So, you decide which way you want to go.  Also, if we're having a party or I want to dress it up a bit, I will add some peas and diced carrots or potatoes in...mainly for visual appeal.  But for everyday, I just...don't.  In the recipe, I say to use puréed canned tomato.  I use whatever type of canned tomato is in the house (whole, diced, stewed) and just throw it in the blender.  I take a cup of the liquid out to use...and save the rest in a jar in the fridge for next time.  When it comes to the herbs...I use dried parsley, thyme, and oregano most of the time...but in summer I'll switch 'em up for some fresh if I have 'em.  I pretty much just add the herbs and spices to taste.  I meant to measure last time I made some so that I could give you an idea, but my mind is like a sponge...a wrung-out sponge...and it slipped right through.  One of these times I'll remember and come back to add in approximate amounts.  But really, just use your senses...your own tastes...and you'll figure out the way you like it to taste.  Add a combo of all, or even just pick a few...heck, add something else, if you like.  You never know, this could become a favorite for your family, too.

"My" Mexican Rice
from the kitchen of girlichef
makes ~8 svgs.

olive oil
2 c. medium-grain rice
1 medium onion, diced (~2 handfuls)
4-6 cloves garlic, minced
1 c. puréed tomatoes
2 c. chicken stock

few dashes/sprinkles of all, to taste:
paprika
chili powder
oregano
thyme
parsley
cumin
salt
black pepper

if not using fresh onion and garlic:
dried, minced onion
garlic powder

Heat a couple of glugs of olive oil in a large skillet with deep sides over medium heat.  Once it begins to shimmer, add the onion and garlic (fresh, if using).  Sauté for a few minutes, until they begin to soften.  Pour in the rice and continue to sauté and stir until all of the grains are coated in the oil and begin to change to a milky color.  Watch closely and keep going until most of the grains turn golden and smell toasty.  Don't skip this part...toasting the rice is essential to the flavor!
Once the rice is well toasted, pour in the puréed tomatoes and chicken stock.  Add in any spices or herbs you are using.  If you didn't use fresh onion and garlic, then add the dried in at this point as well.  Raise heat and bring to a boil.  Cover, reduce heat as low as it will go, and cook for ~15 minutes.   When you lift the lid, the rice should have absorbed all of the liquid, but not be splayed.  Stir to mix everything back together.  Enjoy!

If you like your Mexican rice with veggies such as peas, carrots, or potatoes...have a few handfuls of one or a combination, cut into small cubes (peas left as is), blanched, and kept warm.  When the rice is done cooking, stir the warm veggies in before serving.
I am sharing this post with:
Dr. Laura's Tasty Tuesdays

40 comments

  1. I never order anything in a Mexican restaurant unless it comes with rice. So, I can't wait to try this!

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  2. Love that you toast first. No wonder you have it every week!

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  3. Mexican rice looks delicious, I would like to try them.

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  4. Have not tried Mexican rice before...this rice dish is all ready to spice up dinner.

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  5. I never think to toast my rice first, but it makes such a big difference. This looks like a wonderful dish that would be just as welcome for company as it is for family every day. Thanks! :)

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  6. Your rice looks delicious--would love to have some with a big pot of beans. ;-)

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  7. Mexican rice is one of our everyday favorites too. In fact, we just had some tonight! Our versions look very similar, and like you, I adapt it to what I have in the kitchen. Thank you for sharing this with me. I hope you had a lovely Monday. I am trying to stay warm in Austin…we finally got a cold snap down here!

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  8. I have read so much about mexican rice but never tried out at home..I alwayz assumed they were simple tangy tomato rice without much flavor..But seeing ur recipe changed my view!! Will definitely try this out...Thx for sharing!!

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  9. I love a basic make it your own recipe add this or that makes it nice and easy

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  10. Hey Heathie! It is funny how we all cook some wonderful regular everyday food and then dont talk about it! I love your mexican rice and I love that you can make it easy or fancy depending on your energy level. Did you use brown rice or white? I love these flavors with white rice truth be told! Thanks as always for your smiles and for hosting and posting on the hearth and soul hop! Hugs! Alex

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  11. Love those spices in this rice and love the tomatoes too!

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  12. Roasting the rice takes this over the top Heather. You really do need to share more of your every day fare, that to me is pretty special.

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  13. How fun to post "every day" fare. I never think to do that. This is so inviting with all of the flavors and their variations. Toasting the rice is the way to go - I don't always do that and there is a difference.

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  14. Alex...while I adore the nutty, chewiness of brown rice, I think you HAVE to go white in this application!!

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  15. This is my kind of recipe--a little dab of this, a few sprinklings of that. Sounds like a great method to perk up boring old rice!

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  16. Me encanta como te ha quedado este arroz, fabuloso se ve.

    saludos

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  17. there are lots of other bloggers that don't talk about regular meals just because are regular and we know we can always post about them when we lack in inspiration :)
    Your Mexican rice looks delicious.
    Thanks for sharing
    best wishes,
    Roxana

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  18. I love Mexican rice, thanks for sharing your version!

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  19. I love it Heather! I pretty much make mine almost the same. I think rice is an excellent dish and when people say they don't have enough food, I always say, there are beans, rice, potatoes, meatless homemade soups, oatmeal, cream of wheat, flour and we can live off the simple things in life. Si senorita! Tee hee.

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  20. I love seeing the "bread and butter" recipes that people eat on a daily basis! Those are usually some of the best. This rice looks wonderful and I need to plan a main course to go with it just so I have an excuse to make it!

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  21. I love using dried minced onion when I'm lazy! That stuff tastes like candy to me :)

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  22. I am so glad you posted this. I like knowing the good everyday recipes. That is the first thing that I posted on my blog when it was young. I even posted how my grandpa tought me to make popcorn on the stove top!

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  23. this looks great. i just made some rice similar to this but i didn't brown it. i am definitely trying that next time!

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  24. Looks so good, I dont have enough rice for sides in my house.

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  25. We love Mexican Rice and don't feel like some meals are complete without it. I like your combination of spices, I will try your combo the next I make it. Thank you for sharing you recipe and you have a great week!

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  26. this looks wonderful love the spices in here :-)

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  27. Your everyday rice is one of my favorite dishes and I'm very happy to have a good recipe. Toasting the rice would make a world of difference. Thanks for sharing this.

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  28. YUM! This goes with everything.

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  29. your everyday rice will be something "special" for my family when this recipe finds its way to our dinner table. We eat rice everyday (even breakfast) and putting a twist like this will wake up the boring white rice that we usually have. Thanks Heather!

    Malou

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  30. This sound so delicious - and I love that it is easy to make too. Thank you for including short cuts for busy days as well - I'm glad I'm not the only one who keeps a jar of dried minced onion to hand :)

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  31. Mexican rice is so delicious when homemade - something about it is just awesome. I love how simple this is. I will be trying it out soon! Thanks for being such an amazing Hearth and Soul hostess - you rock chica!

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  32. Ummm, me likie mexie rice...love love love it!

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  33. i love that you chose to post something that is a family staple...mexi-rice can be so delicious when done right...yours looks moist and scrumptious. i will definitely have to give it a try soon. thank you for sharing this tried and true favorite with tuesday night supper club!

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  34. That looks really tasty - I definitely have to do more Mexican food this year.

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  35. I don't have a good Mexican rice recipe, so "My Mexican Rice" is officially "My Mexican Rice" too. :-)

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  36. Mine is very similar to yours but I like your spice combination a little more than mine....mind if I steal it:) ?

    The toasting of the rice is key, you're right!

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  37. hello again, sharing this wonderful rice on my Wednesdays and wandering, thanks and enjoy your day.

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  38. This is a recipe that I've never been able to get right. Perhaps it's just because I don't make rice too often. It'll be nice to have your tried and true recipe in my back pocket. Sometimes when I have company, I can tell they're expecting more starch-y foods than I usually serve, so this will be perfect (yum). Thanks for sharing a solid base recipe with the Hearth and Soul hop.

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