|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 7mg||33%|
|*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.|
Mexican rice is an easy and flavorful dish that makes an excellent side to beef, chicken, turkey, pork, or seafood, but it's also a great vegetarian and vegan-friendly main dish. The recipe is adapted from a northern Mexican style of seasoning rice, a wonderful one-pot meal that feeds many at low cost and requires very little preparation, as you'd be using already cooked rice in our recipe. Be mindful that this doesn't represent the only style of rice that is eaten in Mexico, but it's an American adaptation of a way of seasoning rice. In Mexico, rice dishes are plentiful and all different.
During the Spanish invasion and conquest of Mexico, rice and wheat arrived as new ingredients. The dish that originated in Mexico is sometimes called Spanish rice, not because the Spanish eat a rice dish like this one but because they brought rice over from Asia and introduced it to America. In short, Mexican rice is seasoned rice with a tomato base, but seasonings, herbs, and vegetables vary from recipe to recipe and are also adaptable to what you have at hand. Our quick version is a convenient way of seasoning your rice and can be on your table in just 10 minutes.
Serve this recipe with your favorite proteins, or make it vegetarian fare with some beans, avocado, and pico de gallo on the side. Stuff burritos with it, top it with fried eggs, or add cooked vegetables and leftover beef or chicken for a riff on stir-fried rice.
1 tablespoon vegetable oil
3 scallions, thinly sliced
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup tomatoes, diced
1/3 cup tomato sauce
3 teaspoons taco seasoning
Steps to Make It
Gather the ingredients.
In a saucepan or skillet over medium-low heat, heat the oil and add the scallions. Cook for 1 minute.
Add the garlic and cook for 1 to 2 minutes.
Stir in rice, tomatoes, tomato sauce, and taco seasoning mix. Heat through. Serve hot.
This is a great side dish as is, but you can use it as a base to add on anything you'd like:
- Vegetarian: Add 1/2 cup of cooked frozen peas, 1/2 cup of shredded carrots, 1/2 cup of diced peppers, and 1 cup of broccoli florets. Add the vegetables with the garlic, cook for 5 minutes, and then add the rest of the ingredients, cooking according to instructions. Serve with tofu, tempeh, or a green salad.
- Sausage or chorizo: Add 1 pound of minced sausage or chorizo while adding the garlic. Cook well, add the rest of the ingredients, and finish the rice according to instructions. Serve with flour tortillas and a green salad.
- Steak or grilled chicken: Make the vegetarian variation and top the rice with grilled flank steak or grilled chicken breast for a complete meal. Alternatively, serve with grilled scallops, shrimp, or fish fillets.
- Brunch rice: Make the rice as instructed, top with 2 fried eggs per person, and garnish with chopped fresh cilantro. Serve with corn tortillas, pico de gallo, and avocado slices.
How to Store
The prepared rice keeps well for two to three days in the fridge. Place in an airtight container when the rice has cooled off and reheat in the microwave when needed. Do not reheat more than once.