Mexican Rice is a traditional American (part of Tex-Mex cuisine) recipe for a classic accompaniment of Mexican-flavoured rice. The full recipe is presented here and I hope you enjoy this classic American version of: Mexican Rice.
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This is really a Tex-Mex recipe for Mexican-style rice that makes a delicious side dish packed with Mexican flavours and cheese. The Mexican cheese blend called for in the recipe is an American pre-grated blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses.
Ingredients:
275g long-grain white rice
1 tbsp olive oil
1 tbsp unsalted butter
½ yellow onion diced
1 garlic clove, minced
400g diced tomatoes with green chillies (with juice)
½ tsp sea salt
½ tsp freshly-ground black pepper
½ tsp ground cumin
¼ tsp smoked paprika
½ tsp chili powder
65g Mexican cheese blend
1 chipotle chilli in adobo sauce minced
4 tbsp chopped fresh coriander plus more for garnish
juice of ½ lime
Method:
Cook the rice according to the packet instructions (typically about 12 minutes in boiling salted water).
Place a large frying pan over medium heat. Once hot add the oil and butter and when the butter is foaming use to fry the onions for about 4 minutes, or until soft and translucent. Add the garlic and cook for 30 seconds.
Now add in the tin of tomatoes with juice, salt, black pepper, cumin, paprika and chili powder. Stir to combine and cook 1 minute then take off the heat.
When the rice is cooked, drain then return to the pan and add the onion mixture, cheese, chipotle chilli, coriander and lime juice. Stir well to combine then garnish with additional chopped coriander leaves and serve.
