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 servings
- ¼ cup vegetable oil
- 2 cups white rice uncooked
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ cup chopped onion
- 1 Anaheim pepper* seeds and membrane removed, then diced
- 15 ounces tomato sauce**
- 4 cups chicken broth
- 1 cup fresh or frozen peas & carrots optional
- Cilantro chopped, for garnish (optional)
- Shredded cheese for topping (optional)
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.
- *If you don't have an anaheim pepper, you can use one 7-ounce can mild fire roasted diced green chilies. Just drain and add it along with the tomato sauce and water, instead of adding it with the onions.
- ** You can use one 15-ounce can of diced tomatoes if you don't have tomato sauce on hand. Do not drain the juice from the tomatoes - go and ahead add it all to the rice.
- 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!
Calories: 360kcal | Carbohydrates: 60g | Protein: 7g | Saturated Fat: 7g | Sodium: 1802mg | Fiber: 3g | Sugar: 5g