Friday, January 21, 2022

Mexican Red Rice + Video

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!

Mexican red rice is the best part of the meal at any Mexican restaurant, right? Well, now you can get that taste right at home!

Fresh cilantro and my homemade seasoning blend are the key to this restaurant style Mexican rice dish. It has become a fast family favorite in my home, and it’s sure to be one in yours too!

Another great skillet dish to try is our Spicy Corn Skillet with Sausage. One pan and less than 30 minutes will get you a delicious meal!

Feeling a little more adventurous? Try out this delicious one pot pasta! So hearty, so satisfying, and so easy to make with simple, fresh ingredients.

Or, for a bite of heat and fewer calories, this “Little Kick” Jalapeno Turkey Burger is sure to satisfy. Turkey is such a fantastic and healthy protein to work with, and this entree is packed with flavor and spice!

Mexican Red Rice in a skillet

Mexican Red Rice - Tips and Tricks

  • Control the level of spice. Add one jalapeno for a mild taste, two peppers for medium heat, and three for maximum spiciness! 
  • Add protein. Both beef and chicken are great in this dish, but turkey and pork can also be used.
  • Customize for every meal of the day. This dish has ultimate leftover potential. Add eggs and a tortilla and you have a delicious breakfast burrito!
  • Add salsa for freshness. For a refreshing bite and variance in texture, add some salsa on the side!
restaurant style mexican rice rice jalapenos and onions in skillet

Video: Restaurant Style Mexican Rice

To see us make this from start to finish, watch the video in this post.

Serving Suggestions

This Mexican red rice recipe is incredibly versatile and leaves tons of room for customization. Add all of your favorite vegetables, such as carrots or peas, for a healthy way to work nutrients into your diet.

This will also make an excellent side dish for fajitas or enchiladas!

restaurant style mexican rice ingredients in skillet

Kitchen Tools You Will Need

mexican red rice being cooked

FAQ - Common Recipe Questions

Can I save time with a prepackaged seasoning blend?

You can! Premade seasoning blends come with all of the ingredients in the recipe. However, I always recommend making your own blends for the best flavor.

What is the best way to reheat leftovers?

I recommend adding a bit of water to your leftovers and microwaving for a few minutes to make sure the grains aren’t hard after reheating.

Another trick is to cover your bowl with a damp towel and then reheat.

Can I use a different kind of rice?

Long-grain Jasmine is typically best for stir-fried dishes. It comes out fluffier and doesn’t clump together compared to other short-grain alternatives.

You can use a short-grained alternative, but it won’t have the same texture and will be much stickier. You are also more likely to get mushy results.

Mexican Red Rice with a wooden spoon

Enjoy!

With love from our simple kitchen to yours. 

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Mexican Red Rice wide in a skillet




Yield: 8
Author: Donna Elick
Mexican Red Rice

Mexican Red Rice

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium white onion, diced
  • 1–3 jalapeño peppers, seeded and minced
  • 3 cloves garlic, minced
  • 2 cups long-grain jasmine rice
  • 2 cups reduced sodium chicken stock
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 8 ounces tomato sauce
  • 1 cup corn (frozen, fresh or canned and drained)
  • 2 tablespoons Mexican Seasoning Blend (recipe below)
  • 1 teaspoon kosher salt
  • Chopped fresh cilantro
Mexican Seasoning Blend
  • 4 tablespoons New Mexico chile powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon cayenne pepper

Instructions

  1. Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
  2. Add the garlic and stir. Continue cooking for 30 seconds.
  3. Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
  4. Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
  5. Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
  6. Remove from the heat and sprinkle with the cilantro.
  7. Mexican Seasoning Blend
  8. Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.
  9. For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, most likely so has the flavor. Time to buy fresh ones.
DONNA'S NOTE
  1. Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

Mexican Red Rice closeup

Originally published January 2018, updated and republished January 2022

https://amzn.to/2npi3zd

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11 comments:

  1. Ohh thank you for this recipee. Just wrote down all the ingredients to buy. This dish is for this week. Wish I could eat it today.... But I have to wait. Looks delicious and be sure it is....
    Layla

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 14, 2018 at 7:08 AM

      Enjoy and let us know how it goes!

      Delete
  2. 10" skillet? I don't have one like straight sided the picture and you also mention to 'cover the pot' later. An awful lot of ingredients for the pan I have. Did you transfer at any time?

    ReplyDelete
    Replies
    1. No. Perhaps you should use a 12" skillet or a stock pot to make sure you can fit everything. Enjoy and let us know how it goes.

      Delete
  3. I just mentioned earlier today to my husband that i am going to look up a recipe for Spanish rice. My finicky printer won't print this so I am hand copying it.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 20, 2018 at 7:02 AM

      Enjoy Karen! Let us know how it goes!

      Delete
  4. I have a green New Mexico chili powder. Would that work in your Mexican seasoning blend?

    ReplyDelete
  5. Great addition to quesadilla night!!

    ReplyDelete
  6. I’ve made this dish before and even though the rice didn’t cook all the way through I could still taste the tastiness...trying again and cooking the rice a little before hand this time hopefully it comes out good

    ReplyDelete
  7. Great recipe, only I had to add 2extra cups of broth to fully cook the rice. Will make again :)

    ReplyDelete
  8. I have never had corn in Spanish rice at any restaurant...seems kind of strange, so I will leave it out and cut back on all the amounts of spices as they seem excessive.

    ReplyDelete

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