Mexican Rice

By JAmero4702

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups long-grain rice, uncooked
• 1 can (15-ounce) whole-kernel corn, drained
• 2 cans (10-ounce) diced tomatoes with green chilies
• 2 cans (14.5-ounce) chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup (4 ounces) Monterey Jack cheese, grated

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

Mexican Rice: How to Make Mexican Rice

/ How to Make Mexican Rice

How to Make Mexican Rice

When it comes to Mexican cooking, tacos, burritos, enchiladas and other main courses tend to take center stage, in your mind and on the table. But to truly complete a Tex-Mex feast, you should learn how to make Mexican rice...without reaching for a boxed mix or heat-and-serve pouch.

What makes this rice dish Mexican? Onions, garlic, whole-kernel corn, tomatoes, and green chilies -- some of the staples of Mexican cuisine. Then it's topped with Monterey Jack cheese and baked to hot, melted goodness.

Hey, everyone. I'm Judith. Well, today I'm gonna be showing
you how to make Spicy Mexican Rice, a really fantastic
accompaniment to any entree. So, what you'll need for this
is 3 tablespoons of butter; 1 small chopped onion; 1
clove of garlic, minced; 1 1/2 cups of long-grain rice,
uncooked;

1 can or 15-ounces of whole-kernel corn, drained; 2 cans
or 10-ounces of diced tomatoes with green chilies; 2 cans
or 14.5-ounces of chicken broth; 1 teaspoon of ground cumin;
1/2 teaspoon of salt; and 1 cup or around 4-ounces
of Monterey Jack cheese, grated. Alright, fantastic. This is a
really be flavorful rice dish which I just love making.
So, first of all we preheated our oven to 350-degrees
Fahrenheit.

That's getting nice and hot for our rice. Now, we
have a large Dutch oven to the side of this.
We're gonna put it to a medium-high heat and first
of all, we're gonna melt our butter into the bottom
of that pan. When the butter has melted, in goes
our chopped onions and our minced garlic and our rice.

So, we're gonna cook that with the onions, the garlic,
and the rice until the rice gets nice and brown.
Keep stirring so it doesn't stick to the bottom and
all of those flavors get infused together. Once the rice
is brown, we'll be back with the rest. So, our
rice has browned really nicely. The idea here is putting
the rice in without any liquid

so it got a really nice color on it and
it just goes with that Spicy Mexican Rice feel that
we're aiming for, so lovely brown rice. Now, after that,
let's add in our broth. Just turn down the heat
if it's on too high. Our diced tomatoes go in
there too

and our lovely corn, a staple in Mexican's cuisine, and
in goes the cumin, that lovely Mexican spice, and the
salt. So, just give that a bit of a whirl
like so. Now, we want to bring that to the
boil. Once it starts boiling and bubbling up, we're gonna
reduce the heat to a low. We're gonna put the
cover on and we're gonna simmer that for 20 minutes

until all the liquid is absorbed into the rice. Well,
our rice is just about done now. All the liquid
is practically absorbed into it and it's very nice and
tender and just-- look at that, full of color and
full of flavor just the way we want it. Now,
you can eat it like that if you want but
what we're gonna do is bake it with some nice
cheese on top. So, spoon out your rice unto a
3-quart baking dish like this

all the way and just look how beautiful that looks.
Oh, fantastic. I mean this is a dish in itself
but, of course, served with some-- some chicken breast-- mostly
chicken or something like that. Oh, it just be divine.
So, we'll spread that out unto our baking dish.

Last few bits right here, alright. Now, as I said
earlier, our oven is pre-heated to 350-degrees Fahrenheit. So, that's
nice and hot for our rice. Let's not waste any
of it. We'll get the last few remnants. Fantastic. Voila!
Spread that around. So, last but not the least, la
pista resistance, the cheese. So, just get a handful of
the cheese and we're gonna

sprinkle that all on top of that rice dish like
this. Beautiful. Obviously, we got a little bit more cheese.
Put it on there. Be generous with the cheese. Alright,
so that is gonna go in the oven now at
350-degrees Fahrenheit for 15 minutes. Well, our Spicy Mexican Rice
is done. We've taken it out of the oven. It's
been in there for 15 minutes. All of that beautiful
cheese has melted into the rice and that just looks
fantastic. And as I said,

that can be an accompaniment to some beef or chicken
or just with some salad like that. It's a meal
in itself. So, there you go everyone, really delicious, warm,
and inviting with a nice Mexican kick. That's how you
make Spicy Mexican Rice.

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Needless to say, it's worth knowing how to make Mexican rice. Whether you're throwing a Cinco de Mayo party or cooking a weeknight meal for your family, adding this dish to your repertoire can be key to ensuring your Tex-Mex meals stand in a class all their own.

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.