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Coastal-Style Mexican Rice

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

3 – 4 tbsp olive oil
2 cups long grain white rice, dry, unrinsed (and unsoaked)
1 onion, finely diced
3 cups chicken bone broth *
1 cup carrots, cut into strips (about 2 medium carrots)
1 cup corn kernels, frozen or tinned
2 cups finely chopped cabbage (see note)
2 tsp sea salt *

Instructions:

Preheat saucepan. Heat oil in large saucepan over medium-high heat for several minutes while you cut the vegies.
Sauté rice for 10 – 15 minutes, stirring fairly constantly, til golden to mid brown and smelling like popcorn! (See time-saving tips below)
Add remaining ingredients. Slowly add remaining ingredients, being careful as the liquid may spatter when it hits the hot saucepan base.
Bring to a gentle boil. Cover saucepan and bring to a gentle boil (~ 5 minutes).
Simmer. Reduce heat to medium-low, and cook for a further 15 minutes.
Rest. Rest for 10 minutes, with the lid on (don’t peek!).
Fluff rice. Gently fluff rice and distribute vegies through rice.

Serve with:

The perfect accompaniment for any Mexican dish, including chilaquiles, or for a very simple supper, top with a fried egg and some salad greens.

Substitutions:

No bone broth? Substitute 3 cups water and 1 tbsp bone broth concentrate, or water + an extra ½ tsp salt.
If serving for onion-averse eaters, use 2 tbsp onion flakes or powder, or omit.
Use frozen mixed vegies (peas, carrots and corn) in place of vegies listed.

More substantial:

Mix some cooked chicken or beef through the rice before serving.

Boost the flavour:

Add finely chopped fresh chilli or 1 tsp ground cumin.

Storage suggestions:

Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 4 months.

Time Saving Tips:

To save me time having to stand at the stove continuously while toasting the rice, I follow the steps I’ve outlined below. But this method only works if you use a timer because it’s way too easy to get distracted (ask me how I know this!).

Add rice and oil to a saucepan.
Turn stove to medium-high heat.
Set a timer for 8 – 10 minutes and start browning the rice. (It does take some time for the saucepan to fully heat and the rice to begin browning, meaning I can don’t need to stir it until the timer beeps).
Stir rice well.
Set timer for another 5 – 8 minutes.
Stir rice well, and continue to stir frequently as it begins to toast more quickly.

Note: If your stovetop runs on the hot side, then at step 3, check after 4 – 5 minutes so rice doesn’t burn. And continue to check and stir it frequently.

Peri’s Tip:

Use a good quality homemade or shop-bought broth. That’s what helps elevate the flavours (and nutrition) in this rice. You can also use vegie or beef broth, but our favourite version for this recipe is chicken.

Peri's Recipe Reflections:

This coastal-style Mexican rice is a delightfully interesting way to eat an otherwise fairly plain food. I love the colours, textures and the taste. And as a Mum, I’m all for squeezing in extra servings of vegies wherever I can 😉

Even from outside and without knowing what’s for dinner, our kids can come through the front door and confidently declare that we’re having Mexican rice for dinner.

So, if you’re ready to change up your plain-Jane rice, give this version a try. And who knows, you may never look back!

Peri x

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Coastal-Style Mexican Rice

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Gluten Free

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