|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||9%|
|Total Sugars 4g|
|Vitamin C 18mg||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
On the Border is a well-known Tex-Mex chain restaurant that is popular in the Southwestern United States thanks to its straightforward and flavorful take on Tex-Mex cuisine, a mashup between Mexican and Texan traditions. Heavy on cheese, cream, beans, tomatoes, peppers, and spices, this cuisine also puts meat at the center of its recipes, with dishes heavy on beef, pork, and chicken. These recipes also feature tortillas in all shapes and sizes and saucy preparations covered in cheese. On the Border also offers delicious red rice, which is a staple of Tex-Mex and Mexican restaurants all over the world. The onion, pepper, and tomato give this rice a lot of flavor that makes it a side dish with substance. This rice is a wonderful side dish when served with sautéed vegetables, grilled chicken, beans, stuffed peppers, or fried eggs. Our copycat recipe from the original On the Border dish takes just 40 minutes and could easily become your new go-to dish on busy weekday nights when white rice or mashed potatoes just aren't enough.
Mexican rice is similar to Spanish rice. The names are often used interchangeably and although they do have many similarities, some spices are different. But the overall feeling of the dish is the same, and the red color from tomatoes and peppers is distinctive. In Mexico, the closest dish to what we know in the United States as Mexican rice is called arroz rojo, or red rice, also made with broth, onions, tomatoes, and depending on the cook, with some dried chile for spice. Some Spanish rice recipes use saffron, whereas some Mexican rice recipes use cumin, but the rices both serve the same purpose, to accompany saucy dishes and soak up all the juices on the plate, or to be the base for grilled or roasted meats.
Served with enchiladas, pork, beef, skirt steak, or just vegetables, this rice makes a wonderful and budget-friendly meal. If replacing the chicken stock with vegetable stock you can also have a vegetarian and vegan-friendly dish.
Click Play to See How to Make Mexican Rice
2 tablespoons vegetable oil
1/2 cup long-grain rice
1/4 medium onion, chopped
1/4 cup green pepper, chopped
1 tablespoon chili powder
1 clove garlic, finely chopped
1/4 cup diced tomatoes
1 cup chicken stock
1/2 teaspoon kosher salt
Gather the ingredients.
Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) until translucent and toasted, about 5 minutes.
Add onion, green pepper, and chili powder and continue cooking for 5 minutes, stirring often.
Stir in garlic and cook 1 minute longer.
Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly and cook over low heat for 20 minutes.
Remove from heat and let sit, covered, for another 5 minutes, then fluff with a fork.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.