Skillet Mexican Rice
Bring your favorite Mexican restaurant home this taco Tuesday with this easy one-skillet gluten-free Mexican rice.
Ingredients
- 1 ½ Cup Rice
- 1 Small White or Yellow Onion diced
- 2 TBS Avocado Oil
- 3 Cloves Garlic minced
- 1 14oz Dice Tomatoes
- 3 Tablespoons Tomato Paste
- 2 Tablespoons Lime Juice
- 3 Cups Chicken or Vegetable Stock
- 2 Teaspoons Cumin
- 1 Teaspoon Oregano
- 1 Teaspoon Chili Powder or Cayene for extra heat
- Salt and Pepper to Taste
Instructions
- Warm a skillet with the avocado oil over medium heat.2 TBS Avocado Oil
- Add the rice and onions to the skillet and saute them unti l the rice starts to brown a bit.1 ½ Cup Rice, 1 Small White or Yellow Onion
- Once the rice has started to brown add the garlic and let it cook another one to two minutes.3 Cloves Garlic
- To the rice add the remaining ingredients and bring the mixture to a simmer.1 14oz Dice Tomatoes, 3 Tablespoons Tomato Paste, 2 Tablespoons Lime Juice, 3 Cups Chicken or Vegetable Stock, 2 Teaspoons Cumin, 1 Teaspoon Oregano, 1 Teaspoon Chili Powder or Cayene, Salt and Pepper to Taste
- When the liquid comes to a simmer, reduce the heat to low, cover and let it cook for about 15-20 minutes until the liquid is gone and the rice is fluffy.
- Serve the rice alongside your favorite Mexican dish and enjoy.
Notes
Tips and Tricks.
Is your rice mushy? - Good Mexican rice is not mushy. This tends to happen when grains of rice stick together when they are cooking. To keep your rice from clumping when making Mexican skillet rice, you can rinse the rice before cooking to help remove some excess starch. You can also cook the rice in the skillet a little bit longer to ensure it is fully toasted and no rice clumps are present before adding any liquid to finish cooking the rice
Make it your own.
- Add black beans, corn, or even cheese to turn a simple side dish into much more.
- If you want more heat, add chili powder, cayenne, or diced jalapenos.
Nutrition
Calories: 115kcal
Tried this recipe?Let us know how it was!