The Pioneer Woman Tasty Kitchen
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Mexican Rice

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A quick study at my local taqueria yielded a fantastic Mexican rice, with a subtle twist.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Uncooked Long Grain Rice
  • 4 cloves Garlic, Minced
  • 2 cups Chicken Broth
  • ¾ cups Onion, Diced
  • 1 whole Roma Tomato, Diced
  • ¼ cups Plain Tomato Sauce
  • 1 teaspoon Cumin Powder
  • 1 whole Chipotle Pepper, Diced
  • 1 teaspoon Salt, Or To Taste
  • ¼ cups Frozen Peas

Preparation

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. At the 20 minute point, lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

Once the peas are heated through, you are ready to plate and serve. I plated mine with my chipotle and orange pork tacos. The beauty about making this Mexican rice, is that you have nice leftovers for a day or so (if it lasts that long!). Enjoy.

2 Comments

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alkalinemo on 1.13.2011

when i make rice, i really love to boil it with a quartered habanero. you can keep or remove the habanero after cooking.

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whatlifedishesout on 11.11.2010

I need a good mexcian rice recipe, as I’ve tried a few that were lackluster. This will for sure be my next go-round and it looks like it may be a “keeper”!

2 Reviews

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Katy on 6.11.2014

This recipe was great! The flavors were perfect. I had never made Mexican rice before and didn’t realize it was so easy! Four stars simply because I let my rice cook on medium heat for 20 minutes without touching it (this was difficult for me!) and it got a little too soft and scorched on the bottom. Next time I will shorten the cooking time or lower the temperature a bit. It certainly could be my stove or my cooking pot, I’m not sure!

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esthera on 2.4.2011

I love this recipe! Super easy and tasty. Thanks!

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