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Mexican Corn Rice Recipe

Mexican rice is a great side dish for your favorite Tex-Mex meal. It is easy to make and very tasty!

This dish is infused with plenty of tomatoes and spices. It is also filled with peppers, carrots, corn and peas.

Brown rice

Mexican rice is a traditional Mexican side dish that usually goes with enchiladas, tacos, and other Mexican dishes. It’s a simple and quick recipe that only takes 15 minutes to prepare. It’s delicious with a variety of meals and can be served as a healthy side dish for vegetarians or vegans.

The most common rice used in this recipe is brown rice. It has a nutty flavor and is delicious accented with tomato and spices. You can also substitute white rice. This is a healthy, low-calorie and high-fiber side dish that will taste great with any Mexican meal.

To make the rice, you first need to saute some veggies in olive oil over medium heat until they become translucent. Next, add some garlic and cook for 30 seconds. Once the onion and garlic are cooked, you can add the tomatoes and spices. You can also add some shredded cheese to this rice recipe.

Once the onions, peppers and tomatoes have all been added, you can simmer the mixture for about 50 minutes. You’ll want to stir the rice every 5 minutes so it doesn’t get too dry.

You can serve this rice with a variety of Mexican dishes like enchiladas or fish tacos. It can also be used as a base for burrito bowls. It’s a great dish to make ahead for easy weeknight dinners or to freeze for a later time.

The most important thing about this Mexican corn rice recipe is to use a good quality rice. It should have a good amount of grains and be soft and fluffy. You can find this type of brown rice in the bulk section of the grocery store.

Corn

Corn is one of the most popular ingredients in Mexican cuisine. It is a healthy source of carbohydrates that is especially important for kids and adults who don’t get enough carbohydrates from other foods. It also provides a host of vitamins and minerals, including iron, zinc, and folic acid.

The corn in this mexican corn rice recipe is toasted and seasoned with a spicy lime elote sauce to create a dish that is sure to become your favorite side dish. It is easy to prepare and a great way to add some fresh flavor to your meals.

Sauteing the corn on the stove will help it to char and develop some nice flavors. It takes about 5-7 minutes, depending on the size of the kernels and how much you like them charred. If you use frozen corn, you may need to cook it a bit longer.

Tossing the cooked rice with the roasted corn and a mix of sour cream, mayonnaise, chile powder, and lime juice is a delicious way to create an authentic Mexican corn sauce. The savory and zesty ingredients pair well with the sweet kernels of the grilled corn, creating a flavorful side dish that will be loved by everyone at your dinner table!

You can make this dish ahead of time and reheat it in the microwave or on the stove. You can even store it in the freezer if you like. Just label it and freeze for up to 3 months, then defrost in the refrigerator before serving.

Freeze-Friendly Instructions: The rice can be frozen in an airtight container for up to 3 months, or it can be stored in a flat layer in a sealable plastic bag. Reheat in the microwave or on the stove, adding 1 to 2 tablespoons of water before serving.

For a more mellow flavor, replace the chile powder with cumin. Or add a few finely diced jalapenos for a kick.

This dish is great served with grilled shrimp, chicken, steak or pork. It also makes a tasty filling for burritos or as a base for rice salad bowls. Serve it warm or cold, with wedges of lime on the side to add extra freshness.

Tomatoes

Tomatoes are a classic flavor in Mexican rice. They add a fresh tomato taste to the dish and help keep the rice from being too salty. They also help the rice to become creamy when cooked.

To make this rice, start by preparing the tomatoes by pureeing them in a blender or food processor with onion and garlic. When done, pass the mixture through a strainer and measure out the liquid. This can be used as a substitute for the broth called for in this recipe.

Next, saute the onions and peppers in a pan until they are softened. This will give the rice the perfect texture. Then, the tomato paste is added in to caramelize the flavors and deepen the color.

Once the ingredients are mixed together, the rice is then simmered in the broth and tomato paste. This prevents the rice from absorbing too much liquid, which can result in mushy rice.

The rice is then finished with peas and cilantro. I like to use frozen peas, but you can also use cooked peas.

You can serve the mexican corn rice with your favorite vegetables, but I recommend serving it with tender pinto beans for a classic Mexican meal. You can also top the rice with a squeeze of fresh lime.

If you prefer a vegetarian version, you can skip the chicken broth and use vegetable broth instead. You can even substitute jalapeno peppers for some heat.

The recipe can be doubled or halved and the cooking time will be about the same. You can also freeze the leftovers in an airtight container for up to 3 months.

To reheat the rice, microwave it in 1 minute intervals, stirring a few times between each heating. The rice should be warm and fluffy when served.

You can also store this mexican corn rice in an airtight container in the freezer for up to 3 months. You can reheat the rice on the stovetop or in the microwave. Just be sure to sprinkle it with water if it looks dry before you eat it.

Cilantro

Cilantro is an essential component of this easy and delicious recipe. It adds a light and fresh flavor to the rice. If you aren’t a fan of cilantro, you can swap it for another fresh herb like basil or parsley.

This simple dish is a great addition to your dinner table for a quick and satisfying meal. It also makes a tasty side dish for a variety of Mexican-inspired dishes, including tacos and burritos.

The cilantro stems cook with the rice, adding a peppery brightness and a fresh finish to this classic side dish. It can be made with any type of rice, but it tastes best when used in combination with long grain or Jasmine rice for a more aromatic flavor.

To make this delicious rice, first cook the rice according to package instructions. You can either use an electric rice cooker or a large pot with a lid to cook the rice.

After the rice is cooked, you’ll need to combine the ingredients together and stir them until they are well combined. You may want to add a pinch of lime zest and a bit more salt and pepper to the mixture.

You can also toast the rice for additional flavor before you cook it, which can add some extra kick to this delicious dish. If you do this, remember to lightly brown the rice in a pan before you add the water and lime juice to make sure it is fully cooked and has a nice texture.

For a slightly tangier take on this recipe, try replacing the oil with lemon juice instead of olive oil. This can change the flavor significantly and you won’t be disappointed!

This recipe is a great way to enjoy the vibrant flavors of cilantro with the sweetness of corn. This simple side dish pairs perfectly with a variety of dishes, and you can make it in advance for a quick and easy weeknight meal!

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