Restaurant-Style Mexican Rice (also known as Spanish Rice), filled with sweet corn and other kid-friendly vegetables that give it extra texture. So easy to make and tastes like it came straight from your favorite Mexican restaurant. This is the best side dish for tacos or any Mexican entree.
PREP TIME 5 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 10servings
Ingredients
¼cupcanola oil
1red bell pepperdiced
1/2oniondiced
2cupslong grain white rice
1tspminced garlic
4cupschicken broth
1(8oz) can tomato sauce
1tspsalt
Sprinkle of cumin
Dash of cayenne pepper
2cupsfrozen corn
3green onionschopped
Instructions
Heat the oil in a large frying pan over medium heat.
Add the bell pepper and onion to the pan and sauté until the onions are translucent.
Add the rice and cook until the grains begin to turn golden brown. Add the garlic and sauté for 30 seconds until just fragrant.
Add the chicken stock, tomato sauce, salt, cumin, and cayenne pepper to the pan and stir to combine.
Cover the pan and let simmer over medium-low heat for 30-40 minutes or until all is cooked and there is no liquid left when you stir the rice.
Add the corn to the pan and stir to combine with the rice, cover and let sit for 3-5 minutes. The heat from the dish will warm the corn through but retain its crunch.
Fluff the rice with a fork and sprinkle chopped green onions over the top.
Recipe Notes
Make Ahead Freezer Instructions
You can make this dish ahead of time and store it in the fridge for 3 - 5 days or freeze it in an airtight container for 3 - 6 months.Simply defrost it in the microwave before heating it on HIGH to warm through. For best results, sprinkle a little bit of water over the top of the rice before heating, this will help steam the rice and keep it from getting dry as it reheats.