A delicious rice with garden-fresh serranos and tomatoes made this a new all-time favorite!
If you saw my shrimp taco recipe, you’ll love pairing it with this easy Spanish/Mexican rice, which can be ready in just 30 minutes. We cannot get enough of it at my house because the fresh serrano peppers and tomatoes make it over-the-top delicious. The rest are just basic ingredients that come together really quickly and easily for a fantastic side dish.
I know a lot of Mexican rice recipes call for tomato paste, crushed tomatoes, or crushed canned tomatoes, but you won’t regret using the fresh Roma tomatoes in my recipe. They hold their shape, stay juicy, and elevate the rice with so much freshness. It will become an all-time favorite in your house, too.
Why will it make the all-time favorite list?
Fresh, sweet onions,
Fresh, spicy Serrano chilies,
Fresh, juicy tomatoes,
Fresh, mild scallions,
Fresh, herby rice,
A fresh new take on Spanish rice!
What are the ingredients for Mexican rice?
Long-grain rice –I use plain long-grain rice, but if you’d like a lighter feel, try basmati rice. I soak it while preparing all the other ingredients so it’s ready when I’m ready to use it.
Chicken broth -you can use vegetable broth or even water for this recipe.
Olive oil -use the one you enjoy sautéing with the most.
Onion –finely chopped so it evenly distributes throughout the rice.
Serrano chilies -put on some gloves to seed and chop these peppers because the burn is pretty intense if you rub your eyes after chopping them with bare hands.
Garlic cloves -grated or minced to add that delicious garlicky flavor.
Roma tomatoes -I prefer to use Roma tomatoes because they hold their shape, but if you want the tomato to melt into the rice, use a softer variety of tomatoes.
Salt -the rice ingredients are all fresh, so adding salt brings all the flavors together.
Dried crushed oregano -I use the oregano that I have, but did you know there’s a Mexican oregano? It tastes a little different than Greek oregano, closer to marjoram, so use it if you have it for an even more authentic flavor.
Smoked or plain paprika -the smoked paprika adds terrific smokey flavor, so if I have it, I use it!
Ground cumin -adds so much warm, earthy flavor to the rice.
Pinch of crushed red pepper flakes -make it as spicy as your family likes.
Scallions -thinly sliced and swirled in a bowl of cool water to release any dirt.
Lime wedges -squeeze as much as you like on each serving.
Can you add other veggies to the rice?
Feel free to add a can of sweet corn and your favorite beans to this rice. Pinto, black, or small white beans would all be great.
Do I need to prep the rice?
Rinse the rice 4-5 times under cold water and soak it for 10-15 minutes while prepping the other ingredients.
What do I start with?
Pour the oil into a Dutch oven and add the onion. Cook over medium heat until soft. Then, add the Serrano peppers and cook for a minute or two. Add the garlic and warm through until fragrant.
When do I add the rice?
Drain the rice and add it to the pot. Toast it for a minute or two, and then add the salt, tomatoes, broth, cumin, paprika, oregano, and red pepper. Bring to a boil and reduce to a simmer.
How long do I cook the rice?
Cover the pot with the lid and simmer for 15-20 minutes until the rice is tender. Remove it from the heat, squeeze some lime juice over the rice, and stir in the scallions.
How do I serve the rice?
Like I said, I serve it with the Most Delicious Shrimp Tacos, and it’s fantastic. Sometimes, I even skip the tortilla shell and put all the filling ingredients on top of my rice to make a bowl. It would go perfectly with any type of taco, quesadilla, or Mexican-style entrée. Kali Orexi!
Do you have more rice dishes?
Yes! Try my Easy Vegetable Fried Rice, Greek Leeks & Rice Pilaf, Cumin Rice Pilaf in the Rice Cooker, or Bourani: Greek Rice Pilaf with Bell Peppers & Tomato from Volos. For main course rice dishes, try my Greek lemony Chicken and Rice Skillet, Peruvian Chicken Fried Rice without Soy, 30 Minute Shrimp Saganaki Rice Pilaf, or One-Pot Greek Chicken & Rice. There are so many more on my blog!
Watch the Video:
Easy Spanish (Mexican) Rice Ready in 30 mins!
We can't get enough of this Mexican Rice. It pairs well with quesadillas and tacos. The fresh seranos and tomatoes make it taste so delicious!
Ingredients
- 2 cups long grain rice
- 2 cups chicken broth or water
- 2-4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 Serrano chilies, seeded and chopped
- 6 garlic cloves, grated
- 3 Roma tomatoes, diced
- 2 teaspoons salt
- 1 heaping teaspoon dried crushed oregano
- 1 teaspoon smoked or plain paprika
- 1/2 teaspoon ground cumin
- pinch of crushed red pepper flakes
- 4-5 scallions thinly sliced
- lime wedges
Instructions
- Rinse the rice 4-5 times under cold water. Soak it for 10-15 minutes.
- Add the onion and oil into a Dutch oven and cook over medium-heat until soft.
- Add the Serrano peppers and cook for a minute or two.
- Add the garlic and warm through until fragrant.
- Drain the rice and add it to the pot. Toast it for a minute or two.
- Add the salt, tomatoes, broth, cumin, paprika, oregano, and red pepper.
- Bring to a boil and reduce to a simmer.
- Cover the pot with the lid and simmer for 15-20 minutes until the rice is tender.
- Squeeze some lime juice over the rice and add the scallions.
- Serve and Kali Orexi!
Notes
Feel free to add a can of sweet corn and your favorite beans to this rice.
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