Mexican rice is probably one of the most traditional dishes that Mexicans eat! It’s also one of the very few non-spicy Mexican recipes out there! So, join us to cook this!
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Mexican rice or Spanish rice?
Mexican rice looks very similar to Spanish rice, but the Spanish rice usses saffron threads and it has a yellowish colour.
Let’s make Mexican rice
Get the ingredients:
- 1 cup Long grain rice
- 2 tbsp Canola oil
- 1 can Chopped tomatoes (we like pomi)
- 100 g of peas or peas/carrot mix from a can
- 1/2 tbsp Vegetable stock Also called bouillon
- 2 medium garlic cloves
- 1 medium Onion
- 1 teaspoon crushed oregano
- 3 cup boiling water
- 2 Whole chilies I use bird’s eye, or jalapeño if available. You can get canned ones if you can’t get frech ones. We like Hatch brand
- 3 Banana Optional
- 10g Cilantro
Start by adding the 2 tbsp oil to a pan and set the heat at medium. Leave it in the stove for about 2 minutes.
Meanwhile, chop the onion in big pieces, so you can remove it at the end if you want
Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes
Move constantly with a wooden spoon
Meanwhile, boil the 3 cups of water
Mix the veggie stock with 1.5 cups of boiling water.
Blend the chopped tomatoes, the garlic, the oregano and the veggie stock
Add the blended tomatoes and integrate very well
Add a cup of boiling water and mix it
Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you’ll need to move it with a wooden spatula to avoid having a burnt rice.
Add the peas/carrot mix near the end.
Once the rice is cooked, remove the onions and chilies if you want and serve immediately
Optionally, slice the banana and add it to the rice
Enjoy!
Recommendations
- Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
- I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
- This rice goes amazing with salsa verde or red sauce!
- The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies
We hope you love this recipe as much as we do ❤️, it’s:
A not spicy authentic Mexican recipe!
A great side for other foods
Also, super easy to make!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Mexican rice
Ingredients
- 1 cup Long grain rice
- 2 tbsp Canola oil
- 1 can Choped tomatoes
- 1/2 tbsp Vegetable stock Also called bouillon
- 2 medium Garlic cloves
- 1 medium Onion
- 1 teaspoon Crushed oregano
- 3 cup Boiling water
- 2 Whole chilies I use bird's eye, or jalapeño if available
- 3 Banana Optional
- 1 can Peas Or peas/carrot mix
- 10 g Coriander Optional
Instructions
- Add the oil to the pan and turn the stove to a medium heat. Let the pan warm up for about 2 minutes.
- Chop the onion in big pieces, so you can remove it at the end if you want
- Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes
- Move constantly with a wooden spoon
- Meanwhile, boil the 3 cups of water
- Blend the chopped tomatoes, the garlic, the oregano, and the veggie stock
- Add the blended tomatoes and integrate very well
- Add a cup of boiling water and mix it
- Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you'll need to move it with a wooden spatula to avoid having a burnt rice
- Add the peas near the end
- Once the rice is cooked, remove the onions and chilies if you want and serve immediately
- Optionally, slice the banana and add it to the rice, or add some cilantro if you want
- Enjoy
Notes
- Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
- I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
- This rice goes amazing with salsa verde or red sauce!
- The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies