Mexican (or Spanish) Rice

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


I am going to post a series of recipes today that will comprise a Mexican feast.  This rice, a black bean dish, a bean & cheese dip & chicken tacos.  All are very easy & some can be made the day before.  The beans are better if made the day before & the flavors are allowed to blend completely.  The chicken also matures very well.

The ingredients for everything in these recipes are very flexible.  They are the perfect dishes for you to get creative with by adding or omitting things and by eyeballing quantity rather than being anal & carefully measuring.  Only the rice/water ratio is sorta set in stone – but even that is customizable, based on wither you like a firm or softer rice.



Mexican (or Spanish) Rice


2 TBS of either butter or olive oil

1 1/2 cups uncooked rice (I used brown)

Vegetarian or chicken stock (in the quantity your rice requires to cook – as per the package)

1 medium onion (any variety – I used brown)

3 cloves garlic – diced

1/2 red bell pepper – diced (any color but green would be least pretty)

2 jalapenos – seeded & diced (optional)

1/4 cup of tomato paste

4 Roma tomatoes – diced (optional) – or a 14.5 oz can of Rotel or tomatoes

2 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

Fresh cilantro – chopped

Limes – cut in wedges


Heat the oil in a stock pot.  Add the onion, jalapeno, garlic, bell pepper & rice & saute over medium heat until the rice begins to turn color & vegetables are tender.  Add the stock, tomatoes, tomato paste, cumin & chili paste and salt – stir & bring to a boil.  Reduce heat to low, cover & simmer for the time indicated on your rice package.  Fluff with a fork & serve.  Garnish the rice with fresh chopped cilantro & lime wedges.