When I was younger I LIVED off of boxed mexican rice. I loved the tang, the flavor and the comforting feeling of a big bowl of rice topped off with some cheese and sour cream- it was perfection! Of course as I spent more and more time in the kitchen, I played around with a ton of homemade versions and started to ditch the boxed stuff- especially because the homemade version wasn’t all that difficult.
I like to make this rice when I’m serving something simple for dinner like tacos or quesadillas- it just kind of evens the meal out and makes it a little more wholesome! I ate this for three days after I made it and it tastes so good with a little cheese sprinkled on top, so indulge a little! You can also add in other ingredients like black beans if you like or some more peppers. I kind of just work with what I have and it always turns out great!
Hope you guys enjoy this! 🙂
One Pot Mexican Rice
Yield 4 Servings
1 cup uncooked Basmati rice
2 tbsp oil
3 tbsp taco seasoning
2 serrano peppers diced small
1 tsp cumin powder
2 tsp chili powder
1 tbsp tomato paste
1/4 cup corn
1/4 cup cilantro
1/4 cup sliced scallions
4 garlic cloves minced
1 14.5 oz can chicken or vegetable broth
1/2 cup water
*For less spice, omit serrano peppers or use less.
1.Heat oil in a large skillet over medium heat. Add onion, serrano peppers, garlic and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. Add in rice and cook for 2-3 minutes, to slightly toast rice.
3.Stir in tomato paste, vegetable or chicken broth, water, taco seasoning, cumin powder, chili powder, corn and salt. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. (Try not to disturb rice-but start checking at the 13 minute mark- if it looks dry or is starting to stick- add splash of water as needed and continue to cook).
4. Stir in Scallions, top with cheese (optional) and serve hot!