Most of the restaurants where I have eaten in Mexico serve this style of Mexican Rice, prepared without tomatoes.
Many other recipes for Mexican Rice do include either tomatoes or tomato sauce, but this one does not. Feel free to experiment and make it your own.
Add this side to Pollo (Chicken) Veracruz, Pollo Enchilado, or Carne Asada, along with Homemade Refried Beans for an authentic Mexican meal, sure to delight your family or guests. (Pictured here with Pollo Enchilado and Mexican Green Bean Salad.)
This freezes well, so make extra and you’ll have a side dish ready for a quick super. Put it in ziplock bags in serving-sized portions, label them and lay them flat on the freezer shelf for easier storage.
NOTES: *For chicken broth, I always use Better Than Bouillon brand.
*You may use brown rice, but increase the cooking time to 50 minutes. It does not change the nutritional info.
- 1 cup long-grain white rice*
- 2 cups chicken broth* (I use Better Than Boullion)
- 1 tablespoon olive oil, or butter
- ¼ cup carrot, chopped fine
- ¼ cup poblano chile pepper, chopped fine
- ¼ cup onion, chopped fine
- Bring the chicken broth to a boil and add the rice. Cover, reduce heat to lowest setting and simmer for 20 minutes.
- Meanwhile, heat the olive oil in a skillet and saute the onion, carrot and poblano until softened.
- Mix the hot veggies and hot rice together; let stand for 10 minutes, covered. Serve immediately.
- ALTERNATE VERSION: Heat the oil or butter in a large skillet with a tight fitting lid. Add the onion, pepper and carrot. Sauté until they begin to soften. Add the rice and stir to coat; stir and cook for a few minutes.
- Add the chicken broth, cover tightly, reduce heat to lowest setting and steam for 20 minutes. Let stand for 10 minutes before serving.