Today I’m going to show you how to make one of my favorite mexican restaurant side dishes, spanish or mexican rice. I’ve had some great and also some questionable mexican rice from restaurants. It’s not hard at all to make a delicious pan of mexican rice and it takes less than 30 minutes. Let’s go.

#ProTip
DO NOT WASH YOUR RICE! It will pop like crazy when we try to fry it.

Episode

Ingredients

How much are we making?
Servings
+
-
* 297
Calories
Serving
=
Total Calories
1782
✓
Ingredient
Amount
Long Grain White Rice
2 Cup
Medium Sized Onion
1
Green Bell Pepper
1
Garlic
4 Cloves
Taco Seasoning
2 Tablespoons
Vegetable(or Chicken) Broth Concentrate
3 Cups
Tomato Sauce
0.5 Cup
Vinegar or Lime Juice
1 teaspoon
Vegetable Oil
3 Tablespoons
Total
9  Items

Steps

  1. Prep
    1. Chop onion and bell pepper into bite sized pieces. Green bell pepper and onion chopped on wood cutting board by chef's knife
    2. Mince garlic by hand or with a press.
  2. Cook
    1. Put oil into a medium sized saucepan on stove over medium heat for about 5 minutes. Vegetable oil covers bottom of large steel pan over medium heat
    2. Add rice and fry stirring occasionally until it turns opaque and starts to turn golden White rice toasts in oiled steel pan being stirred by large spoon
    3. Add onion and pepper(s). Saute until the onions start turning translucent. Chopped green bell peppers and onions are added to pan of toasted white rice
    4. Add garlic and saute for another minute. Garlic press is used to mince garlic and add to pan of toasted rice
    5. Add broth concentrate along with water. Slide off burner when adding the water because this will steam up a lot. Large dollop of liquid vegetable broth concentrate is added to pan of toasted rice Water is poured from a measuring cup to pan of toasted rice while sizable steam cloud rises
    6. Add taco seasoning and bay leaves Bay leaves and taco seasoning sit on top of vegetable broth, green bell pepper, onion, and toasted rice mixture
    7. Add tomato sauce A can of tomato sauce is added to vegetable broth, green bell pepper, onion, and toasted rice mixture
    8. Stir until well mixed then bring to a boil. tomato sauce, vegetable broth, green bell pepper, onion, and toasted rice mixture is brought to a boil
    9. Once boiling put a lid on turn the burner down to low. A lid is placed on top of pan and steam forms inside obscuring view of tomato sauce, vegetable broth, green bell pepper, onion, and toasted rice mixture inside
    10. Set a timer for 15 minutes and do not touch the pot or lid at all! Hand turns knob of stove to low setting Hand presses button on microwave to set timer for 15 minutes
    11. After the 15 minutes are up, slide the pot off the burner and do not touch the pot or lid at all, still! Let sit for another 10 minutes. Hands slide pot off burner to cold part of stove to rest. The lid is left ON!
    12. Once this final 10 minutes is up, remove the lid, stir and add 1 tsp of vinegar or lime juice to the rice. Vinegar is carefully added using the bottle cap to finished Mexican rice. It looks delicious!
  3. Enjoy!