Growing up (and to this day), my mom always served Mexican rice with our taco spreads, which my brothers lovingly referred to as “orange rice.”
After many trials, I’ve come up with my own no-seasoning-packet version with fresh ingredients and it has become a staple in our home.
I love serving this with roast chickenΒ or spice rubbed strip steakΒ or braised beef barbacoa and avocado pineapple salsa.
We’ve been having a lot of guests in our house recently (which reminds me I need to invest in some new pillows and sheets!)Β and when I made this for my brother he proclaimed he was SO glad he stayed over. So, this has become my go-to side dish when entertaining because it’s a major crowd-pleaser. AndΒ sometimes, you just gotta have some safe starches in your life.
Homemade Mexican Rice
Serves 6
- 2 Tbsp. olive oil or butter
- Β½ sweet yellow onion, small diced
- 1 red bell pepper, small diced
- 4 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 tsp. cumin
- 1 tsp. chili powder
- 2 tsp. (scant) Kosher salt
- ΒΌ tsp. ground black pepper
- 1Β½ cups long-grain white rice, rinsed in a colander under water
- 3 cups chicken stock (or sub vegetable stock)
In a Rice Cooker:
Turn rice cooker on cook setting and add olive oil or butter. Add yellow onion, pepper, and garlic and let sautΓ© for 10 minutes or until softened (you will have to keep the lid closed for the rice cooker to cook). Add tomato paste, cumin, chili powder, salt, and pepper and stir. Rinse rice under water in a colander. Add rice to rice cooker and stir. Add stock. Cover rice cooker and cook until done, opening the rice cooker once halfway through to stir. Fluff with a fork. Serve out of rice cooker while on the Keep Warm setting or transfer to a chafing dish or foil-covered bowl.
In a Saucepan:
Heat large saucepan over medium heat and add olive oil or butter. Add yellow onion, pepper, and garlic and let sautΓ© for 10 minutes or until softened, stirring occasionally. Add tomato paste, cumin, chili powder, salt, and pepper and stir until combined. Add rice and stir. Add stock and bring to a boil. Cover, reduce heat to low, and let simmer for about 18 minutes or until the rice is fluffy and has absorbed all the liquid. Turn off the heat and let rest for 3-5 minutes. Fluff with a fork. Transfer to a bowl and cover with foil under ready to serve.
Side note forΒ the food nerds:Β Though white rice is a grain, I believe it is safe in that it is mostly free of anti-nutrients. A little more information about including white rice as a safe starch in a whole food diet found here.
xoxo,
