Homemade Mexican Rice (aka Spanish Rice)
Homemade Mexican Rice (aka Spanish Rice) is a family favorite side dish that goes perfectly with any Mexican entree, from enchiladas to chimichangas!
Servings: 6 people
Calories: 360kcal
Ingredients
- ¼ cup vegetable oil
- 2 cups white rice, uncooked
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- ½ cup chopped onion
- 1 Anaheim pepper, seeds and membrane removed, then diced
- 1 can tomato sauce or diced tomatoes
- 4 cups chicken broth
- 1 cup fresh or frozen peas & carrots (optional)
- Cilantro, chopped, for garnish (optional)
- Shredded cheese, for topping (optional)
Instructions
- Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
- Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.
- Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.
Notes
Some variations I love are to sprinkle a little melted cheese over the top of the cooked, fluffed rice and let it melt before serving or to sprinkle the rice with chopped cilantro (because I LOVE cilantro). Or you can add a cup or two of frozen peas & carrots if you have finicky littles who tend to balk at the site of veggies!
Nutrition
Calories: 360kcal | Carbohydrates: 60g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Sodium: 1802mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2705IU | Vitamin C: 23.6mg | Calcium: 54mg | Iron: 2.4mg