Yummy Homemade Mexican Rice: A Riff by Dad

A few weeks ago my husband marinated some skirt steak for fajitas. When he asked me what I was planning to have with it I answered with a vague “How about some rice.”  I was expecting to do our usual:  Pop some whole grain Jasmine rice into the microwave. While rice made this way is yummy, he had a different idea in mind.

“How about Mexican rice?” he asked. Of course, I didn’t have a “box” of Mexican rice mix in my cupboard. That didn’t deter him! He surfed around on the internet and found several different variations of Mexican rice, none of which pleased him. So of course, he combined ideas and created his own.

Would it be to blunt to say it was AMAZING?

Fortunately, I convinced my husband to sit down right after dinner and write out this recipe for me because we all went absolutely crazy over this rice. Which is a good thing, because this recipe makes three cups uncooked — about 6 cooked cups of rice.

Large families, this recipe is for you. We have since discovered it freezes well too! If you need to cut the recipe down, that will be a bit more tricky since you will need “half cans” etc.

Click on the little printer button to print this recipe!

Yummy Homemade Mexican Rice: A Riff by Daniel Blevins

Print Recipe

• Author: Amy Blevins
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 1/2 cup servings 1x

Ingredients

Scale 1x2x3x

• 1 Can Diced Tomatoes
• 1 Red Pepper (Diced)
• 2 Cups Chicken Broth (Or one can if you don’t have boxed.)
• 1 Tbsp olive oil
• 1 Onion (Large, Diced)
• 1 Zucchini, (Diced)
• 3 Garlic Cloves (Large, Minced)
• 3 Cups Basmati Rice (or Jasmine)
• 2 Tsp Salt
• 1 12 oz Frozen Corn

Instructions

1. In a blender, puree the tomatoes, 1/2 red pepper, and chicken broth.
2. In a large sauce pan, heat the olive oil and sautee the onion, zucchini, and remaining red pepper for four minutes until the onions are translucent.
3. Add garlic and sautee for one more minute.
4. Stir in rice and continue for three minutes.
5. Add the pureed liquid mixture to the saucepan and stir thoroughly. Bring to a boil.
6. Add salt, reduce heat, cover and simmer until the rice is tender, about twenty minutes. Add additional water or broth should the rice absorb all liquids and remain slightly crunchy.
7. Add the remaining corn and heat for a couple more minutes.
8. Remove from heat and let stand for five minutes or so before serving.

Recipe Card powered by