May 5, 2014

Mexican (Spanish) Rice

For any Mexican Dish, you should have a Authentic Mexican or Spanish Rice to double the taste, esp for Burritos or Fajitas. I have tried Mexican Rice several times in my kitchen but always it ended up in some fusion style as I have never followed a recipe . But today, I am determined to make this recipe  in Authentic Mexican Style. I have browsed several recipes, but didn't get one perfect one. So I had to mix and match some recipes and ended up with this one, which is my own creation. I have added some spices to add some kick to our Indian Tongues :-). Here is the recipe!

Mexican / Spanish Rice

Spanish Rice or Normal Grain Rice - 2 cups ( uncooked)
Oil - 1 Tbsp
Crushed Red Chili Flakes - 1 tsp
Jalapeno - 2
Onion - 1 medium ( white)
Mixed Veg - 1/2 cup (or you can use Corn and Peas Mixture)
Canned Tomato - 1 can ( 16 oz or 2 cups)
Salsa - 2 Tbsp
salt - 1 tsp
Black Pepper - 1/2 tsp
Cilantro - 2 Tbsp
Veg Broth or Water - 4 cups

Preparatory Steps:

  • First wash rice thoroughly and drain the rice in colander and set aside.
  • Chop Jalapeno and Onion finely.
  • Thaw Mixed Veg by leaving it outside for sometime, or in microwave.


  1. Heat non stick pan, add oil to it. Once the oil is hot, add crushed red chili flakes, saute for 30 seconds so that oil gets infuses with Red Chili flavor. 
  2. Now add Jalapeno slices and onion slices and saute for 2 minutes. To this add mixed veg and black pepper, saute for another 1 min so that all vegetables are coated with spices.
  3. Add washed and drained rice and mix with all vegetables. Add 1 Tbsp Cilantro and 1 tsp salt and mix it very well with rice. you will notice rice become firm and starts becoming brittle. 
  4. Now add canned tomatoes to the rice and mix it very well. Let the rice saute with tomato mixture for 2 min.
  5. Add 4 cups of Veg Broth (or water) and mix with rice and vegetables well. Taste and adjust the seasonings at this time. Close the lid and cook for 15 to 20 minutes. Switch off the stove, when the rice is fully cooked and you can test this with fork and rice should be fluffy. Let it cool for 5 min.
  6. Now switch on the stove, add 2 Tbsp salsa and mix well with cooked rice, and top with 1 Tbsp Cilantro and give another quick stir and transfer to serving bowl!

That's all, Authentic Mexican Rice is ready now, to pair with Burritos or Fajitas. Njoy!


  • Mixed Veg is optional in this recipe, i just add it for some crunch and color. 
  • Adding salsa in the last step is something I have added to make it spicy and savory. If you don't have salsa handy you can skip it with no issues. 
  • If you don't have canned tomatoes handy. You have to boil the tomatoes in hot boiling water for 1 or 2 min, so that you can remove the skin easily and grind it roughly to get the same consistency.
  • There will be some salt in Veg Broth, Canned Tomatoes and Salsa, That's why I have used very less salt. Taste and adjust according to your taste.

Oil is getting cooked with spices
Rice is getting cooked with spices and veggies
Add canned crushed tomatoes

add Veg Broth (or water) and cook for 20 min

After 20 min, Beautiful looking Authentic Mexican Rice is ready!

Happy Cinco De Mayo! Enjoy your Holiday!
take care until we meet here..!



Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.



Related Posts Plugin for WordPress, Blogger...