recipes
Dannelle’s Zesty Mexican Rice Recipe

Dannelle’s Zesty Mexican Rice Recipe

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During my early days right out of college, I spent almost six months in Mexico. I visited great places like Puerto Escondido, Oaxaca, and Mexico City while I fested on fresh tortillas, great seafood, and plenty of chips and salsa. I came up with my Zesty Mexican Rice Recipe after being invited into a family home and geting to cook with the amaznig abuela who ran the roost.


I learned a few fun things from her – and make the same refried beans recipe to this day. I did tweak her rice recipe to come up with my Zesty Mexican Rice Recipe by switching out a few things and adding the carrots and peas. The veggie addition adds a little color and gives the dish a little sweetness to counter the heat from the peppers. All in all? It works and makes for a colorful addition to any platter of Mexican food that you are getting ready to serve.

Dannelle’s Zesty Mexican Rice Recipe

You will need:
1 1/2 cups long grain white rice
1/4 cup oil
1 Tbsp minced garlic
1 medium onion , finely diced
1/4 cup tomato sauce
2 tomato bouillion cubes, mashed
1/4 tsp salt
1 bag of frozen carrots and peas
3 1/4 cup water
3 whole jalapeno peppers, diced
1 tsp cayenne

Directions:
Rinse and drain the rice.
Turn stove-top heat to medium to high.
In a large saucepan add the oil, and rice.
Stir to combine.
Cook over medium heat, stirring frequently.
Once the rice is lightly golden brown, add tomato sauce, garlic, and diced onion to the pan and stir.
Add the tomato bullion cubes, salt, carrots, peas, cayenne, and water.
Stir to combine.
Add jalapeno peppers and stir.
Bring to a boil, then cover, reduce heat to low and cook for about 25 minutes.
Remove from heat and set to the side for 5 minutes.

Print off Dannelle’s Zesty Mexican Rice Recipe here:

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