Locals in San Antonio, Texas, love this tasty vegetarian rice prepared in the style of Mexico.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons vegetable oil
- ⅔ cup diced onion
- 1 ½ cups uncooked white rice
- 1 cup chopped green bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 ½ (8 ounce) cans tomato sauce
- 2 teaspoons salt
- 1 clove garlic, minced
- ⅛ teaspoon powdered saffron
- 3 cups water
Instructions
- In a large saucepan, heat vegetable oil over medium-low heat. Place onions in the pan, and sauté until golden.
- Add rice to the pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Occasionally stir.
- Instead of oil, I like to use bacon drippings. Sometimes, I like to use oil and cook the rice in a large skillet until it appears brown. I then add onion. If you do this, add a little more oil or bacon drippings.
Reviews
Saffron must be so expensive because of how outright delicious it is! Simultaneously innovative and familiar. Pleasant Spanish flavors. Quite aromatic and warming. Could eat a whole family’s worth!
Very tasty! Took more time and liquid than called for.
I used turmeric instead of saffron. It came out great! Will definitely make again!
I was going to make yellowfin tuna tacos for dinner and was looking for a couple of side dishes. I came across this Mexican rice dish that looked intriguing. I decided to go ahead and take a chance and make this recipe. I was pleasantly surprised and so were my guest upon eating the dish it was very simple to prepare I used a cast-iron skillet and I also use the bacon drippings note instead of olive oil. It was a winner winner Yellowfin taco dinner. I will continue to make this recipe for years to come and add it to my repertoire when making any kind of Mexican dinner
My husband is a cumin fan, so I added more cumin for additional flavor. Also used turmeric instead of saffron as a substitute. Very easy to make and is also a wonderful leftover. We are fans! Thanks Ginger!
Based upon others reviews of soupiness, I reduced the water to 1.5 cups and cooked it in the instant pot using the rice setting. Came out perfectly. I did not use saffron nor green bell peppers. Next time I want to add can of pinto beans. I am eating leftovers right now with pinto beans and cheese in warm tortilla =yum! I also followed after other reviews and fried onions, garlic and rice with bacon prior to starting instant pot.
I made it to go with tacos!
Came out super gluey, and lacked flavor. I added more spices but , nah, this isnt it.
OMG, this rice is wonderful! I added a whole jalapeno without seeds, and a can of fire roasted diced tomatoes for a bit more heat. Only had red pepper so I used it along with Jasmine rice. I loved it! While cleaning kitchen, I put coples rice in container. It was too small so I ate the rest. Then went back for more twice & it was cold. Even my Chihuahua liked it! Served with pupusas (Green chili & cheese)& Mexican squash. A wonderful vegetarian Dish.
I didn’t use saffron..
The best it finished off a perfect taco night
Very good!
I used a rice cooker & tweaked the recipe to my liking. (less tomato sauce, more spices) took a little longer in the rice cooker but less effort while making other parts of my taco dish
This is the BEST recipe for Mexican rice! Delicious and flavorful
I have used this several times and it has always been a hit with my Family they ate lots. I changed up the recipe and added Mecican stewed tomato’s instead of tomato sauce but either way I am sure it to be a hit.
Good recipe! Only change I made was to omit the onion and add garlic powder. Will make again.
I used chopped tomato instead of tomato sauce
Easy and tasty whatever you call it, Mexican, Spanish or just plain good. Great accompaniment to Snapper Vera Cruz.
my husband actually made this (so you know it has to be easy) and it was actually delicious!! We omitted the saffron (have you seen the price of that stuff?!) but otherwise followed the recipe exactly. It was the perfect side for our enchiladas!!
Very easy and we love it. I don’t use the saffron but I’m sure that makes it even better
This was a real hit at our dinner table.