Hello HeyHaileyFam!
Craving something flavorful and aromatic to pair with your main course that tastes like it came straight from an authentic Mexican restaurant? I’ve got you covered! Today, I’m sharing my recipe for simple Green Chili Tomato Mexican Rice that was tailored from our good friend Luz. This is not just any rice dish; it’s a symphony of spicy, tangy, and savory flavors, making it a delightful addition to any meal. Let’s get cooking!
Why You’ll Love This Simple Green Chili Tomato Mexican Rice
- Effortless & Quick: This dish is straightforward and can be prepared in no time, making it perfect for busy days. Shane can even make this rice! 😉
- Versatile Pairing: It pairs wonderfully with a variety of proteins and veggies, allowing you to mix and match with your favorite dishes.
- Rich & Flavorful: The combination of green chili and tomato sauce gives a rich and spicy flavor to the fluffy basmati rice.
- Customizable: Feel free to adjust the level of spiciness to your liking or add your preferred herbs for an extra layer of flavor.
Ingredients
For the Mexican Rice Base
- 1.5 Cups of Basmati Rice (soaked and rinsed)
- 3 Cups of Veggie Stock (Chicken Stock/Bone Broth work here as well)
- 1 Small can Diced Green Chili
- ½ Onion (finely chopped)
- 1 Heaping tablespoon Garlic (minced)
- 1 Tablespoon Olive Oil
- 6 Ounces Tomato Sauce
Equipment Needed
- Large Pot – All-Clad Stockpot, 6 Quart Stainless Steel
- Wooden Spoon – OXO Good Grips Wooden Spoon Set
- Measuring Cups – OXO Good Grips Measuring Cups
- Measuring Spoons – OXO Good Grips Measuring Spoons
- Vegetable Chopper (New Favorite Kitchen Gadget) – Fullstar Vegetable Chopper
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Instructions
Step 1: Start by soaking the basmati rice in water for at least 30 minutes followed by a quick rinse.
Step 2: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
Step 3: Add minced garlic to the pot and sauté until fragrant. Drain the soaked rice and add it to the pot, browning it until golden.
Step 4: Mix in the tomato sauce and diced green chili until the rice is well-coated.
Step 5: Pour in your choice of stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes without disturbing. I repeat, do not open the lid! Let the steam do its thing!
Step 6: After 20 minutes, turn off the heat and let the rice sit for another 5 minutes with the lid on. Fluff the rice gently with a fork before serving.
Nutritional Info (Approximate)
- Calories: 220
- Protein: 5g
- Fat: 4g
- Carbs: 40g
- Fiber: 2g
Variations
- Vegan: Use vegetable stock.
- Gluten-Free: This recipe is naturally gluten-free.
And there you have it, a flavorful and aromatic side dish that’s sure to be a hit at your dining table! This rice recipe has become a staple in the HeyHaileyFam house. Try it out and let me know your thoughts in the comments below. Enjoy your meal!
Love, Leilani
Simple Green Chili Tomato Mexican Rice
Print RecipeIngredients
- 1.5 Cups of Basmati Rice (Soaked and Rinsed)
- 3 Cups of Veggie Stock (Chicken Stock or Bone Broth work as well)
- 1 Small Can of Diced Green Chilis
- 1/2 Sweet Onion
- 1 Heaping Tablespoon of Garlic
- 1 Tablespoon Olive Oil
- 6 Ounces of Tomato Sauce
Instructions
Sautee olive oil with onions until translucent add in garlic add rice and brown rice until golden. Add in the tomato sauce and green chili until rice is coated. Add in the stock and bring to a boil. Put a lid on the pot and lower heat to low/simmer. Cook for 20 mins without taking lid off. Fluff with fork and let stand for 5 min before serving.
