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Mexican Rice

May 18, 2015 by myrecipeconfessions

 

Mexican Rice. This rice tastes just like the yummy Mexican rice you get at a restaurant. It goes great with any Mexican food! It is gluten-free and super-duper easy to make! This rice is one of the best recipes I have ever tasted!

I have been looking for a good Mexican Rice recipe for a long time. I found this recipe in my husband’s family cookbook. This recipe is from his cousin Andrea. I will be eternally grateful to Andrea for this amazing recipe. It is everything I have ever wanted in Mexican Rice and more!

Mexican Rice. This rice tastes just like the yummy Mexican rice you get at a restaurant. It goes great with any Mexican food! It is gluten-free and super-duper easy to make! This rice is one of the best recipes I have ever tasted!

Depending on how hot you like your food, you can add either mild green chilies or jalepenos. I also didn’t add the dash of red pepper that the recipe calls for because my family wouldn’t eat it if it’s too hot.

From now on this rice will accompany every Mexican Dish I make.

With love from my kitchen to yours,

Carrie

Mexican Rice. This rice tastes just like the yummy Mexican rice you get at a restaurant. It goes great with any Mexican food! It is gluten-free and super-duper easy to make! This rice is one of the best recipes I have ever tasted!

Mexican Rice

2 tsp. of olive oil

1 tsp. of garlic, minced (1 garlic clove)

1 med. yellow onion, chopped

1 lg. tomato, diced

1 cup of uncooked parboiled white rice

1 can (4 oz.) of diced green chilies or jalapenos

2 cups of chicken broth

1/2 tsp. of salt

1/2 tsp. of oregano

dash of red pepper

Instructions

Pre-heat oven to 400 degrees

1. In a large oven proof skillet or saucepan, heat the oil over medium-high heat. Add the garlic, onion, and tomato to the pan. Cover and cook for 3 minutes or until the onion is soft.

2. Add the rice to the pan and cook for 2 more minutes, stirring until the rice is shiny and hot, about 2 minutes. Stir in green chilies or jalapenos, chicken broth, red pepper, oregano, and salt. Bring to a boil.

3. Cover the pan and place in the oven for 20 to 25 minutes, or until the liquid is absorbed and the rice is soft.  Serve hot.

Here are a few other recipes you might enjoy.

Lemon-Pesto-Rice

Pesto Lemon Rice

 

Dirty Rice

Dirty Rice

 

Perfect Oven Baked Brown RIce

Perfect Oven Baked Brown Rice

 

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Comments

  1. calvert says

    May 25, 2016 at 2:44 pm

    Do not like your site…………no way to print recipes…………

    • myrecipeconfessions says

      May 25, 2016 at 5:20 pm

      Calvert,

      I am sorry you feel that way. You can print my recipes off by scrolling down to the bottom of the post and clicking on the printer friendly button. If you don’t want the image you also have the option to turning that off when you print.

      ~Carrie

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