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I truly am a riceaholic. It may be because I am half-Asian. 🙂 Some of my favorite dishes are rice based: risotto, and biryani to name a couple. I also adore Mexican rice, which is so flavorful and easy to prepare. It is the perfect accompaniment to Mexican food, and I like to serve it alongside fish and chicken as well.
You can dish up this delicious Mexican rice with only a handful of ingredients: olive oil, rice, garlic and onion, chicken broth, diced jalapenos, Sazon Goya, and tomato sauce. This recipe is for a Spicy Mexican Rice, but if you prefer a milder version, leave out the jalapenos and opt for mild green chilis instead.
What is Sazon Goya?
A quick note about Sazon Goya. Goya products can be found in many grocery stores, and also Spanish and Mexican markets. The one I used is the one with coriander and annatto. The annatto, which is an orange-red food coloring which comes from the seeds of the achiote tree, is used to impart color to the food. The Sazon is basically a seasoned salt, and in addition to the coriander and annatto, it also contains garlic and cumin.
The other evening I served this with some red cheese enchiladas and refried beans. I’m happy to say that everything tasted just like it does at our local Tex-Mex restaurant. 🙂
I hope you’ll enjoy this recipe for Spicy Mexican Rice! If you love rice, you may also like this recipe for New Orleans Style Red Beans and Rice.
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Spicy Mexican Rice
- 1 tbsp olive oil
- 1 cup rice
- 3 cloves garlic minced
- 1 packet Sazon Goya with coriander and Annatto
- 1/2 onion finely diced
- 1.5 cups chicken stock
- 4 oz diced jalapenos drained; substitute mild green chilis for milder version
- 8 oz tomato sauce
- 1/2 ts Maggi chicken bouillon seasoning optional
- 1/2 Roma tomato diced (for garnish)
- 1 jalapeno diced (for garnish)
- 1/4 onion (small) diced (for garnish)
- Heat olive oil in a saucepan on med heat until hot. Add rice, then stir in the oil for approximately 2 minutes. Add onion and garlic, and stir for additional 2-3 minutes (until tender)
- Add tomato sauce, drained diced jalapenos, chicken stock, and Sazon Goya, and bring to the boil.
- Lower the heat (low to med-low heat) and simmer covered on low for around 30 minutes. Check after 20 minutes to see if all the liquid was absorbed, and if not continue for another 10 minutes or until all the liquid was absorbed.
- Take off the heat, and let sit for around 10 minutes.