Mohamed Shili This delicious and easy Mexican Rice recipe by Paula Deen is the perfect side dish for a quick and flavorful meal. Packed with tender vegetables, bold spices, and creamy melted cheddar, it’s a comforting classic that pairs wonderfully with almost anything. Plus, it’s flexible enough to make with ingredients you already have at home!
Recipe Ingredients:
- 2 tablespoons butter
- 1 1/2 cups long grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 clove minced garlic
- 2 cups water
- 1 (14 1/2 oz) can diced tomatoes with green chiles
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 cup shredded cheddar
How To Make Mexican Rice Recipe?
- Melt butter and cook rice and vegetables: In a large saucepan, melt the butter over medium heat. Add the rice, onion, green bell pepper, and garlic. Cook until the rice is browned and the vegetables are tender.
- Add liquids and seasonings: Stir in the water, diced tomatoes with green chiles, chili powder, and salt. Bring the mixture to a boil.
- Simmer until rice is tender: Reduce the heat to low, cover the saucepan, and let it simmer for 15 to 17 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in cheese and serve: Mix in the shredded cheddar cheese until melted and fully combined. Transfer the rice to a serving bowl and enjoy!
Recipe Tips:
- Toast the rice properly: Browning the rice in butter is essential for a nutty flavor and fluffy texture. Stir it constantly to prevent burning.
- Chop vegetables evenly: Make sure the onion and bell pepper are diced the same size so they cook evenly and blend into the dish perfectly.
- Use the right liquid ratio: Stick to the water-to-rice ratio for the best consistency. Adding too much or too little water can affect the final texture.
- Don’t lift the lid while simmering: Keep the lid on to allow the rice to cook evenly and absorb all the flavorful liquid without drying out.
- Add cheese off heat: Stir the shredded cheddar in after cooking to prevent it from separating or becoming grainy. This keeps it creamy and delicious.
How To Store Leftovers?
- Refrigerate: First, let the leftover Mexican Rice cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the rice to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Heat the rice in a non-stick pan over low-medium heat with a small amount of water or broth, stirring occasionally, until fully reheated.
Nutrition Facts
- Calories: 248 kcal
- Total Fat: 11g
- Saturated Fat: 1.1g
- Cholesterol: 3.2mg
- Sodium: 282mg
- Potassium: 343mg
- Total Carbohydrate: 32g
- Dietary Fiber: 0.6g
- Sugars: 3g
- Protein: 5.3g
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Paula Deen Mexican Rice
Description
This delicious and easy Mexican Rice recipe by Paula Deen is the perfect side dish for a quick and flavorful meal. Packed with tender vegetables, bold spices, and creamy melted cheddar, it’s a comforting classic that pairs wonderfully with almost anything. Plus, it’s flexible enough to make with ingredients you already have at home!
Ingredients
Instructions
- Melt butter and cook rice and vegetables: In a large saucepan, melt the butter over medium heat. Add the rice, onion, green bell pepper, and garlic. Cook until the rice is browned and the vegetables are tender.
- Add liquids and seasonings: Stir in the water, diced tomatoes with green chiles, chili powder, and salt. Bring the mixture to a boil.
- Simmer until rice is tender: Reduce the heat to low, cover the saucepan, and let it simmer for 15 to 17 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in cheese and serve: Mix in the shredded cheddar cheese until melted and fully combined. Transfer the rice to a serving bowl and enjoy!
Notes
- Toast the rice properly: Browning the rice in butter is essential for a nutty flavor and fluffy texture. Stir it constantly to prevent burning.
- Chop vegetables evenly: Make sure the onion and bell pepper are diced the same size so they cook evenly and blend into the dish perfectly.
- Use the right liquid ratio: Stick to the water-to-rice ratio for the best consistency. Adding too much or too little water can affect the final texture.
- Don’t lift the lid while simmering: Keep the lid on to allow the rice to cook evenly and absorb all the flavorful liquid without drying out.
- Add cheese off heat: Stir the shredded cheddar in after cooking to prevent it from separating or becoming grainy. This keeps it creamy and delicious.
Paula Deen Mexican Rice
