So wow, this has been a crazy week. I don’t know what happens to kids and schedules and to-do lists this time of year but it feels like nothing is getting done. It didn’t help that we were all sick, so I’m playing catch up, big time. Or that my house is a mega disaster and it’s hard to find the time to keep it clean while we’re running out to activities and play dates 5 times a week around here. Good golly mama needs a vacay. Like to Mexico for a week by myself again kind of vacay…now we’re talking…but I’m only day dreaming.
For now I’ll just have to be happy with Mexico at home, which suits me fine because we love Mexican food. I find this time of year we tend to eat a lot of it. I don’t know why, maybe it’s all the fresh flavours and ingredients that are like a promise that summer is just around the corner. So Cinqo de Mayo is a cinch for us…taco night?! Yes please. Or better yet…margarita night.
Anyway, with only a few days until Cinqo de Mayo the #FridayRecipeClub gals and I thought it would be fun to bring you all kinds of delicious Mexican menu ideas. You can find all the links to their recipes at the bottom of this post, but first I serve up to you this super easy Mexican Rice recipe!
Mexican rice is the perfect side dish to any meal. It’s full of flavour which pairs nicely with BBQ’d meats, or served alongside with my Grilled Shrimp with Avocado Butter! And you can tailor this rice to your tastebuds too! Add chopped jalapenos if you like more heat, or stir in a tsp or so of homemade taco spice for more flavour. It’s up to you…just enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 2 tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1/2 bell pepper (chopped)
- 1 – 4 oz can green chilis
- 1 1/4 cups long grain white rice
- 3 cups water
- 1 small can tomato sauce (around 213ml)
- 1/2 cup chopped fresh cilantro
- salt & pepper to taste
- In a large skillet heat the olive oil over medium heat.
- Saute the onions, garlic and red pepper until soft.
- Add the rice and saute for about 4 – 6 minutes.
- Add the water, tomato sauce and green chilis and bring to a boil.
- Reduce heat to low, cover and cook for about 20 minutes, or until the liquid has been absorbed. Try not to stir the rice while it is cooking or it will become mushy.
- Salt and pepper to taste.
- Garnish with the fresh chopped cilantro and serve!
For more delicious Cinqo de Mayo recipes, you can find them here:
- Pico de Gallo by Simply Stacie
- Dragonfruit Mock Mojito by Frugal Mom Eh
- Layered Bean Dip by Mommy Moment
- Chicken Mango Tacos by My 3 Little Kittens
- Worlds Best Guacamole by Family Food and Travel
- Strawberry Margarita Mocktail by SoberJulie
- Quinoa Bacon Stuffed Jalapeno Poppers by This Lil Piglet
- Grilled Shrimp with Avocado Butter
- Homemade Taco Seasoning
- Cilantro & Red Pepper Guacamole
- Easy Chicken Chilaquiles
- Creamy Chicken & Green Chili Enchiladas
I love Mexican food too. This rice looks amazing. I’ll have to try it!
Thanks Stacie! I hope you enjoy it!
We have Mexican food at least once/week, in fact we just had Mexican rice on the weekend prior to this mixed with eggs. This looks amazing, especially with the fresh cilantro. Gorgeous picture as always Jo-Anna.
Yum! This looks amazing!
I love Mexican food and I could not agree with you more that this time of year is nutso! Here in MN it is probably because we are finally able to get out after a long winter. 🙂
So true Michelle! It’s the same for us…as soon as the snow is gone we’ve got shorts and sandals on and we’re outside as much as we can…our winters are soooooo long here!
This looks so delicious Jo-Anna – pinned!
This looks and sounds so yummy. I will be making this. It is one of my all time favorites. Thank you for sharing.
Hi! This looks amazing! Can you make this brown rice?
Hi Nilsa! I’ve never made it with brown rice, but I absolutely would!
Yum!! I’ve never made Spanish rice before, and this turned out delicious! I want to mention to anyone reading this – if you’ve never made Spanish rice before, when you take the lid off at 20 minutes, there a layer of watery veggies at the top. Not a problem – it just needs to be mixed in now that the rice is cooked. I saw it and assumed the rice wasn’t done yet, and let it cook 10 more min. I ended up with a burnt layer a the bottom 🙁
I made this rice and love it! The flavors are great, it was easy, and my boyfriend and I have been eating it alongside beans, in stuffed peppers, etc. for a few days now 🙂 However, I made the mistake of stirring the rice while cooking a couple of times and after 24 minutes it was still pretty creamy ( I let it cook a few min longer to see if it would become less moist). Is the rice supposed to be creamy (not necessarily mushy?) or if I cooked it longer/avoided stirring altogether would I have a different result? Either way I love this recipe and everyone should try it!!