Recipe: Eating on a Dime Spicy Mexican rice

Recipe: Eating on a Dime Spicy Mexican rice Delicious, fresh and tasty.

Spicy Mexican rice. Heat the oil in a deep lidded frying pan. Mexican rice is always just a little better with a vegetable or two stirred in when the water is added. Try fresh or frozen chopped vegetables (such as green pepper, carrots, green beans, squash), corn kernels, cooked beans, or diced tomatoes.; Fresh herbs make for a fresh-tasting rice.

Stir in instant rice and sliced onions.

A simple staple for Mexican meals… Whether it's tacos, burritos, enchiladas, or quesadillas, you're going to want a side of spicy Mexican rice to complete that Mexican meal.

It's a simple recipe - and on its own rather plain.

You can cook Spicy Mexican rice using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spicy Mexican rice

1. You need 500 g of basmati rice.

2. It’s of equal amounts of cold water (use same measuring jug/cup for both.

3. You need 1 tbsp of oil.

4. Prepare 4 of large chicken breast diced.

5. You need 300 g of spicy chorizo into thick slices.

6. You need 2 of garlic cloves crushed.

7. Prepare 1 of red pepper sliced.

8. It’s 1 of large red onion thinly sliced.

9. You need 1 cup of frozen garden peas.

10. Prepare 3 of large scallions chopped for topping.

11. Prepare 1 of birdseye chilli finely chopped.

12. Prepare 3 tbsp of Chipotle sauce/salsa.

13. You need 2 tbsp of smoked paprika.

14. It’s 1 tbsp of hot chilli powder.

15. You need 1 tbsp of cayenne pepper.

16. Prepare 1/2 of dried oregano.

Stir in prepared peppers and corn, the olives, black beans and tomatoes.

Homemade Mexican rice is not supposed to be over flavored, the main dish should have the flavor and or the salsa that you serve should be as spicy as you desire.

These flavors should not be expected to be in the rice.

I'd say this is a darn good recipe for anyone wanting to make homemade Mexican rice!

Spicy Mexican rice instructions

1. Put equal amounts of rice and cold water. Bring to a boil. Reduce temperature to a low heat cover pot and leave to cook for 10 minutes after 10 minutes remove lid and fluff up rice put lid back on pot and allow to steam as u prep ingredients. (This is how I always cook rice).

2. In a large pan put oil chicken and chorizo and cook until chicken is totally cooked.

3. Add chopped veg (except scallions)for 5 minutes then add spices and mix well.

4. Now add cooked rice and coat it with the seasonings until no white remains on the rice.

5. Finally add Chipotle sauce and give a final mix and top with chopped scallions and serve immediately.

Mexican rice is the anchor of many excellent Mexican spreads, and having recently posted our recipe for Chiles Rellenos, I'm back with the perfect Mexican rice to go alongside.

I'm a big believer in the accoutrements that come with food—the sides, the sauces, the extras, the add-ons, the toppings—the trappings that make the dish a MEAL.

This is a variation of Mexican Rice.

There are so many different recipes.

Don't knock it saying that Texan Mexican Rice is the most authentic.