Mexican rice
Mexican rice is a flavorful and easy-to-make side dish, packed with earthy spices, the heat of jalapeños, and a fresh squeeze of lime. It pairs well with meats or can be enjoyed as a vegetarian dish.
Ingredients
- 200 g of basmati rice
- 1 red bell pepper diced
- 1 jalapeño pepper deseeded and chopped (leave some slices for decoration)
- Olive oil for greasing
- 1 white onion chopped
- 2 garlic cloves minced
- ½ tsp of salt
- 1 tsp of ground cumin
- 400 g of chopped tomatoes 1 tin
- 500 ml chicken broth or water with 1 chicken stock cube
- A handful of fresh coriander chopped
- ½ lime for garnish
Instructions
- Prepare the Ingredients: Wash and drain the rice. Dice the red bell pepper and chop the jalapeño, reserving some slices for decoration. Peel and chop the onion, mince the garlic, and chop the fresh coriander.
- Cook the Aromatics: Heat olive oil in a large frying pan over medium-high heat. Add the onion and garlic, frying until they become soft and fragrant (about 2-3 minutes).
- Add the Peppers and Rice: Stir in the red bell pepper and jalapeño, cooking for another 2 minutes. Add the rice to the pan, stir-frying it for about 2 minutes until it’s lightly toasted.
- Season and Add Liquids: Sprinkle the salt and cumin over the rice. Pour in the chopped tomatoes and chicken broth, stirring to combine. Bring the mixture to a boil.
- Simmer the Rice: Reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, stirring occasionally. Check that the rice is cooked and all the liquid has been absorbed.
- Finish and Serve: Once the rice is cooked, remove from heat. Plate the rice, garnish with fresh coriander, decorate with jalapeño slices, and squeeze lime juice over the top.
- Serve Hot: Enjoy your homemade Mexican rice as a vibrant side to your favorite dishes!
Notes
- Stir frequently to prevent rice from sticking.
- Use vegetable broth for a vegetarian version.
- Leftovers can be stored in the fridge for up to 3 days. Reheat with a little water or broth.
- You can add raisins for a sweet twist or adjust the heat by modifying the amount of jalapeño.