Zesty Spicy Mexican Rice with Sweet Corn
Delight in this vibrant Zesty Spicy Mexican Rice with Sweet Corn, where long grain rice is infused with a medley of spices, jalapeños for a kick, and sweet corn for a burst of flavor and texture. Perfect as a side dish or a main course, this recipe is sure to impress your family and friends at any gathering. Enjoy the harmonious blend of tastes that represent the essence of Mexican cuisine in every bite.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
long grain white rice
3 cups (uncooked)
chicken broth
3 cups (water with bullion can substitute)
el pato tomato sauce
2 (8 oz.) cans (or regular tomato sauce if unavailable)
whole kernel corn
1 (14.5 oz.) can (undrained)
jalapenos
2-4 (minced with seeds)
medium onion
1 (finely diced)
minced garlic
3 tablespoons (fresh)
cumin
1 teaspoon (ground)
chili powder
1 teaspoon (ground)
salt
1 teaspoon (to taste)
black pepper
1/2 teaspoon (freshly ground)
vegetable oil
3 tablespoons (for cooking)
Instructions
1
1. In an 8-quart pot, heat the vegetable oil over medium-high heat.
2
2. Add the long grain white rice and stir frequently until some grains turn a golden brown, approximately 5 minutes.
3
3. Stir in the minced jalapeños and finely diced onion, cooking for an additional 2 minutes until the onions soften.
4
4. Add the minced garlic and all spices (cumin, chili powder, salt, and black pepper), stirring for 1 minute until fragrant.
5
5. Pour in the chicken broth and both cans of tomato sauce, along with the whole kernel corn including its liquid. Stir well and bring the mixture to a low boil, stirring occasionally.
6
6. Once boiling, cover the pot with a lid, lower the heat to low, and let it simmer for 20 to 22 minutes or until the rice is tender and the liquid is absorbed.
7
7. After cooking, remove the pot from the heat. Gently fluff the rice with a fork to mix all ingredients evenly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Spicy Mexican Rice with Sweet Corn?
It is a vibrant dish where long grain rice is infused with spices, jalapeños for heat, and sweet corn for texture, suitable as a side or main.
What type of rice is best for this recipe?
The recipe calls for 3 cups of uncooked long grain white rice.
Can I substitute the chicken broth?
Yes, you can use water with bouillon as a substitute for chicken broth.
What is El Pato tomato sauce?
El Pato is a spicy Mexican-style tomato sauce; you can use regular tomato sauce if it is unavailable.
How many jalapeños should I add?
The recipe suggests using 2 to 4 minced jalapeños with seeds, depending on your spice preference.
Do I need to drain the canned corn?
No, the recipe specifies using the whole kernel corn including its liquid.
How much garlic is used in this rice?
This recipe uses 3 tablespoons of fresh minced garlic.
What spices are needed for the seasoning?
You will need ground cumin, chili powder, salt, and freshly ground black pepper.
Why do I need to cook the rice in oil first?
Browning the rice in vegetable oil for about 5 minutes adds a nutty flavor and helps keep the grains separate.
How long does the rice need to simmer?
Once the pot is covered and heat is lowered, let it simmer for 20 to 22 minutes.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What size pot should I use?
An 8-quart pot is recommended for preparing this amount of rice.
Is this recipe vegetarian?
It can be vegetarian if you substitute the chicken broth with vegetable broth or water.
Should I remove the seeds from the jalapeños?
The recipe recommends mincing them with the seeds for a spicy kick, but you can remove them for less heat.
What type of oil is used for cooking?
3 tablespoons of vegetable oil are used to sauté the rice and vegetables.
What is the first step in the instructions?
The first step is to heat the vegetable oil in an 8-quart pot over medium-high heat.
How do I know when the rice is done?
The rice is ready when it is tender and all the liquid has been absorbed.
Can I use fresh corn instead of canned?
Yes, but you may need to add a little extra liquid since the canned corn liquid is included in this recipe.
How long should I sauté the onions and jalapeños?
Sauté the minced jalapeños and diced onion for about 2 minutes until the onions soften.
Do I need to fluff the rice?
Yes, gently fluff the rice with a fork after cooking to mix the ingredients evenly.
What kind of onion is used?
One finely diced medium onion is used in this recipe.
Is this rice considered a one-pot meal?
Yes, it is tagged as a one-pot meal because everything is cooked together in a single pot.
How much cumin is in the recipe?
The recipe calls for 1 teaspoon of ground cumin.
Can I adjust the salt?
Yes, the recipe suggests 1 teaspoon of salt, but it can be adjusted to taste.
Does this recipe contain black pepper?
Yes, it uses 1/2 teaspoon of freshly ground black pepper.
What is the heat level of this rice?
It is described as zesty and spicy due to the jalapeños and chili powder.
Can I use garlic powder?
The recipe calls for fresh minced garlic, but powder can be used if fresh is unavailable.
How much chili powder is used?
One teaspoon of ground chili powder is added for flavor and color.
Should the rice be rinsed?
The recipe does not specify rinsing; the rice is sautéed dry in oil to brown.
Is this dish served hot or cold?
This dish is best served hot immediately after fluffing.