We all know the vibrant orange-colored rice typically served alongside refried beans with any Tex-Mex meal. I make this colorful quick and easy Mexican rice quite often and it’s the perfect side dish to accompany all of your Tex-Mex favorites. Kids and adults alike love this Mexican rice and I promise it will be the hit of your next Taco night dinner!

 

Mel’s Tex-Mex Rice

Makes 6 Servings

 

Ingredients:

2 Tablespoons of Extra Virgin Olive Oil

1 large jalapeño, seeded removed and finely diced

½ red bell pepper, diced

1 large Spanish onion, chopped

2 cloves of garlic, minced

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

2 cups white rice

1 8oz. can tomato Sauce

2½ cups chicken stock

2 packets Sazon (Mexican seasoning)

2 Tablespoons butter

Salt and pepper to taste

 

Directions:

In a large pot over medium heat add the 2 tablespoons of Extra Virgin Olive Oil and sauté the, jalapeño, red bell pepper, Spanish onion, and garlic with a good pinch of salt until tender (about 5 minutes). Once the vegetables are tender add the chili powder, paprika, cumin and black pepper to taste. Toast the spices until fragrant (about a minute). Next add in the tomato sauce, 2½ cups of chicken stock, 2 tablespoons of butter and 2 packets of Sazon. Bring to a rolling boil then stir in the 2 cups of rice.   Cover the pot with a tight-fitting lid and reduce the heat to a simmer. Simmer for 20 minutes. Fluff with a fork and serve.