Mexican Rice
Slightly different in flavor profile from Spanish Rice, milder with peas and carrots.
This is a recipe for Mexican Rice, not to be confused with Spanish Rice. They’re similar, but they are not the same. Spanish Rice is spicier and in Spain, it is not always a side dish; sometimes it contains protein like mussels, shrimp or chicken. Mexican Rice, on the other hand, is strictly a side dish, often paired with refried beans. It is milder in flavor and frequently contains green peas and sometimes, carrots.
Tomato Bouillon
Unlike Spanish Rice, which often has crushed or diced tomatoes and sometimes bell peppers, Mexican Rice derives its tomato flavor from tomato bouillon and a bit of tomato sauce. You can find tomato bouillon, which also contains chicken flavor, in the Hispanic section of your neighborhood grocer if you have a large enough Hispanic population nearby to support it; otherwise, it is easily available online.
Mexican Rice
Ingredients
- 1-1/2 cups long grain white rice (like, Ben's Original Long Grin White Parboiled Rice)
- 1/4 cup vegetable oil
- 1/2 medium onion, finely diced
- 1 teaspoon garlic , minced
- 1/4 cup tomato sauce ,(like, Hunt's)
- 2 teaspoons tomato bouillon (like, Knorr)
- 1/4 teaspoon fine sea salt
- 1-1/2 cup frozen green peas and carrots, thawed in the microwave
- 14.5 oz can chicken broth (like, Swanson's)
- 1-1/4 cups water
- 1 whole Serrano pepper
Instructions
- In a heavy saucepan over medium high heat, sauté the onion until translucent, about 5 minutes.
- Add the rice and stirring constantly, toast the grains until they begin to show a little caramelization, another 5 minutes.
- Add the garlic and sauté a minute longer.
- Add the tomato sauce, tomato bouillon, salt and chicken broth. Stir well, then add the green peas and carrots.
- Place the whole Serrano pepper in the pan, then bring everything to a boil.
- Back off the heat to medium low and allow the rice to gently simmer covered until all the liquid has been absorbed, 30 to 40 minutes.
- Turn the heat off and allow it to sit for 20 minutes.
- Remove and discard the Serrano pepper, then fluff the rice with a fork and serve.
