Fiesta Mexican Restaurant Rice

$To create the best Mexican restaurant rice, you need a few key ingredients: - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium tomato, diced - 1/2 cup red bell pepper, diced - 1/2 cup frozen peas - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients come together to create a vibrant, flavorful dish that pairs well with many meals. You can customize your Mexican rice by adding optional ingredients. Here are some ideas: - Corn for sweetness - Jalapeños for heat - Black beans for protein - Chopped green onions for freshness - A squeeze of lime for tang Feel free to mix and match based on your taste preferences. The best rice for this recipe is long-grain white rice. It cooks up fluffy without becoming sticky. If you want a healthier option, you can use brown rice. Just remember to adjust the cooking time, as brown rice takes longer to cook. You can also try jasmine or basmati rice for a unique flavor twist. {{ingredient_image_2}} Start by rinsing 1 cup of long-grain white rice. Use a fine-mesh strainer and cold water. Rinse until the water runs clear. This step removes extra starch. It keeps the rice from getting sticky. After rinsing, drain the rice well. Make sure no water remains. In a medium pot, heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add 1 finely chopped onion. Sauté for 3-4 minutes until soft and translucent. Then, mix in 2 minced garlic cloves, 1 diced tomato, and 1/2 cup of diced red bell pepper. Cook this mixture for another 3-4 minutes. The veggies should soften and blend well. Now, add the drained rice to the pot. Stir to combine with the vegetables. Let it toast for 2-3 minutes. You want the rice to turn slightly golden and fragrant. Next, sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, and some salt and pepper. Stir well to coat each grain with spices. After that, add 2 cups of low-sodium chicken broth. Turn the heat up to bring it to a rolling boil. Once boiling, lower the heat and cover the pot. Let it simmer for 15-20 minutes. The rice should absorb all the liquid and become tender. With 5 minutes left of cooking, gently fold in 1/2 cup of frozen peas. This keeps their color bright and texture intact. When done, remove the pot from heat. Leave it covered for 5 more minutes. This resting time helps the rice fluff up. Afterward, use a fork to fluff the rice gently. Enjoy your delicious fiesta rice! To make your rice fluffy, rinse it well. Rinsing removes extra starch. This step is key to stop the rice from sticking. Use a fine-mesh strainer and rinse until the water is clear. After rinsing, drain the rice well. Toasting the rice in oil also helps. Cook it for 2-3 minutes until golden. This adds flavor and keeps the grains separate. One common mistake is not rinsing the rice. This can lead to sticky rice. Another mistake is cooking at too high a heat. Always bring the broth to a boil, then reduce the heat. Cover the pot tightly while simmering. This keeps the steam in, helping the rice cook evenly. Lastly, avoid lifting the lid too often. This lets steam escape, which can affect cooking time. To boost flavor, use low-sodium chicken broth instead of water. It adds depth and richness. Spices are your best friend! Ground cumin and chili powder give warmth. Don’t forget salt and pepper to taste. You can also add fresh herbs. Mixing in chopped cilantro at the end gives a fresh taste. For a zesty kick, serve with lime wedges. Squeeze them over the rice for extra flavor. Pro Tips Rinse the Rice: Rinsing the rice until the water runs clear removes excess starch, preventing it from becoming gummy and ensuring a perfect texture. Use Fresh Ingredients: Using fresh vegetables and herbs enhances the flavor and aroma of the rice, making the dish more vibrant and enjoyable. Let It Rest: After cooking, letting the rice sit covered for a few minutes allows it to steam and fluff up, resulting in a light and airy texture. Customize Your Spices: Feel free to adjust the spices according to your preference. Adding a pinch of cayenne pepper can give it an extra kick! {{image_4}} For a vegetarian twist, use vegetable broth instead of chicken broth. Add more veggies like corn, zucchini, or mushrooms. You can still follow the same steps in the original recipe. These changes will keep the flavors bright and delicious. If you like heat, add diced jalapeños or a splash of hot sauce. Increase the chili powder to two teaspoons for a bolder flavor. This spicy kick will make your rice stand out at any meal. To make your rice more filling, add cooked beans, like black beans or pinto beans. You can also mix in cooked chicken or shrimp for protein. These add-ins not only enhance flavor but also make it a complete dish. After enjoying your delicious Mexican rice, let it cool down first. Then, place it in an airtight container. Store it in the fridge for up to four days. If you notice any leftover peas or veggies, that’s okay! They store well too. When you’re ready to enjoy your rice again, reheat it on the stove for the best taste. Add a splash of chicken broth or water to keep it moist. Heat over medium-low, stirring often. This helps keep it from sticking. You can also use a microwave. Just cover the bowl, add a little liquid, and heat in short bursts, stirring in between. Want to save some for later? Freezing is a great idea! First, let the rice cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can. Label each bag with the date. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat as described above for a tasty meal! Mexican rice has a unique flavor profile. It often includes spices that give it a vibrant taste. The addition of tomatoes, onions, and garlic adds depth, unlike plain white rice. The cooking method also differs. We toast the rice before adding broth, which enhances its flavor and gives it a slightly nutty taste. This method makes it more aromatic and delicious compared to standard rice. Yes, you can use brown rice, but the cooking time changes. Brown rice takes longer to cook due to its outer bran layer. Use the same amount of broth, but you may need to simmer for about 40 to 45 minutes. Keep an eye on the rice, as it may need more liquid as well. The flavor will differ slightly, as brown rice has a nuttier taste and chewier texture. To reduce the spice level, simply cut back on chili powder. You can also omit it completely if needed. Use mild paprika instead of regular paprika for a sweeter flavor. Another trick is to add more vegetables, like peas or bell peppers, to balance the heat. Serving the rice with lime wedges can help, as lime's acidity can cool off the spice. You learned about the key ingredients and steps to make great Mexican rice. I shared tips to avoid common mistakes and enhance flavors. I also explored variations to fit your taste, along with storage and reheating advice. With this knowledge, you can whip up delicious Mexican rice with ease. Enjoy your cooking and make it your own!$

Fiesta Mexican Restaurant Rice

A flavorful and colorful rice dish inspired by Mexican cuisine, perfect for any fiesta.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced
0.5 cup red bell pepper, diced
0.5 cup frozen peas
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon paprika
to taste salt and pepper
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

Begin by rinsing the long-grain rice under cold water in a fine-mesh strainer until the water runs clear. This step is crucial as it removes excess starch, preventing the rice from becoming sticky. Drain well to ensure no water remains.
In a medium-sized pot, heat the olive oil over medium heat. Once the oil shimmers, add the finely chopped onion and sauté for approximately 3-4 minutes, or until it becomes translucent and softened.
Next, stir in the minced garlic, diced tomato, and red bell pepper. Sauté this mixture for another 3-4 minutes, allowing the vegetables to soften and the flavors to meld beautifully.
Add the drained and rinsed rice to the pot, stirring thoroughly to combine with the sautéed vegetables. Toast the rice by cooking it for 2-3 minutes until it becomes slightly golden and fragrant.
Sprinkle the ground cumin, chili powder, paprika, salt, and pepper evenly over the rice. Stir well to ensure each grain is coated with the spices, enhancing the dish's flavor.
Carefully pour in the chicken broth and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
In the final 5 minutes of cooking, gently fold in the frozen peas, allowing them to heat through without compromising their vibrant color and texture.
Once cooked, remove the pot from the heat and leave it covered for an additional 5 minutes. This resting phase helps the rice settle and fluff up beautifully. Afterward, use a fork to fluff the rice gently.

Notes

Garnish with fresh cilantro and serve with lime wedges for added flavor.

Keyword fiesta, Mexican, rice, vegetarian