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Rice & grains Lunch / Dinner Side Dishes

Mexican-style rice

Published: 01.16.2021 » Last updated: 08.14.2022

Spanish rice has saffron. This Mexican-style rice doesn't but derives its vibrant color from, herbs, spices and tomatoes.

Mexican style rice

In this recipe, the rice is cooked with turmeric, cumin, garlic, oregano and onion, and simmered in chicken broth for deeper flavors.

Simmered in chicken broth? Yes, this isn’t Asian fried rice. It’s cooked like pilaf. Instead of letting rice absorb water, the grains soak up chicken broth, tomato sauce and spices.

Tossing rice in oil with herbs and spices

The flavors are added in layers. Onion, bell pepper and garlic are first sauteed before the rice is stirred in. Turmeric, cumin and oregano are added to provide the second layer of flavor and the first layer of color.

Cooking rice in chicken broth and tomato sauce

Because rice needs liquid to cook, tomato sauce and chicken broth are poured in. The rice cooks as the grains absorb the liquid. By the time the mixture is quite dry, the rice has acquired the beautiful colors of the spices and broth. The grains have also soaked up all the wonderful flavors.

Full recipe below

Mexican-style rice

Connie Veneracion
Aged Basmati rice was used in this recipe. Aged rice absorbs more liquid than new rice. If using other rice variety, the liquid may be more or less than the amounts specified above.
Mexican rice
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Prep Time 5 mins
Cook Time 25 mins
Resting time 5 mins
Total Time 35 mins
Course Side Dish
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 3 tablespoons olive oil - (not extra virgin)
  • 1 medium onion - peeled and chopped
  • 1 medium bell pepper - deseeded and chopped
  • 1 teaspoon minced garlic
  • 1 ½ cups long grain rice
  • ¾ teaspoon turmeric powder
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dried oregano
  • 1 ¼ cups tomato sauce
  • 2 cups chicken broth
  • sliced scallions - or torn cilantro, to garnish

Instructions
 

  • In a thick-bottomed pan, heat the olive oil.
  • Saute the onion, bell pepper and garlic until the onion pieces are translucent.
  • Pour in the rice and cook, stirring, until every grain is coated with oil and the rice grains are opaque.
  • Add the turmeric, cumin, oregano, about a teaspoon of salt and a quarter teaspoon of pepper. Cook, stirring, for have a minute or until the coloring is even.
  • Pour in the tomato sauce and cook to distribute evenly.
  • Pour in the broth, stir and bring everything to the boil.
  • Lower the heat, cover the pan and cook the rice for 15 to 20 minutes, or until the rice grains have absorbed all the liquid.
  • With a fork, fluff up the rice.
  • Taste the rice; add more salt and pepper, as needed.
  • Cover the pan and, OFF the heat, let the rice cook in the residual heat for another five minutes.
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Keyword Rice

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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