Lets talk about rice. One of my favorite side dishes. It’s seems like an easy thing to cook but nothing is further from the truth. Which I found out again when we were on vacation and did not have my trusted rice cooker available. Just to get the rice perfect in a normal pan is quite a challenge. I was so glad when we returned I could cook with my rice cooker again. But there are exceptions as to when I cook rice in a pan. This is with Paella and with Red hot tex-mex rice. These are one pan dishes where the rice is cooked straight in the pan. The secret to cooking rice in the pan is not to let the pan get to hot. It is really a feeling that you need to acquire but when you do it results in delicious red hot tex-mex rice. Lets get started!
When cooking rice I use a long grain like Basmati, Jasmin or Pandan rice. I prefer Basmati as it has a nice aromatic flavour and cooks dry beautifully. Basmati also works great in this Red hot tex-mex rice. It takes in total about 20 minutes to get cooked. The trick is to not drown your rice with a lot of water. So the ratio of water to rice should be about 2 to 1 or even 1½ to 1 ratio. If you put in to much water it will not cook dry and it will get very sticky.
So what do you need for this red hot tex-mex rice besides basmati rice? I used the following and start with some vegetable oil, half an onion, garlic, vegetable stock, sieved tomatoes, cherry tomatoes, spring onion, Chili powder and cumin. That is all.
When you cook the red hot tex-mex rice do not over heat the pan. I use a non stick pan to prevent the rice from sticking to the pan to quickly. I fry the onion and garlic first until they are soft and translucent, then I add the rice. Just as with risotto the rice has to absorb the oil. So stir continuously before adding the sieved tomatoes. Again stir through before adding the stock and spring onion. Bring to a boil and reduce to a simmer. Then you can add the tomatoes and let it simmer for about 15 minutes. Stir again before the rice is totally set. You can put a lid on the pan but I usually do not use a lid.
When done stir through with a fork to loosen the rice grains and you are ready to serve with some great taco’s like veggie frenzy stir-fry tacos. This rice is as hot as you want it to be. If you like a really spicy rice you can add a Chili pepper, hot sauce or more chili powder. This dish fits a vegetarian or vegan lifestyle.
How to make Red hot Tex-Mex rice
Want to know how to make red hot tex-mex rice? Watch the 1-minute food inspiration video:
Rice stores great in the refrigerator in an airtight storage container. First let it cool down completely outside of the refrigerator before you store it in an airtight container in the refrigerator. The flavour will intensify even more if you make this a day in advance. Just make sure you heat the rice through thorouhgly so all the rice is nice and hot.
I hope you enjoy this recipe how to make red hot tex-mex rice! If you make any my recipes? Tag @thetortillachannel on Instagram to let me know.
I am curious to know what your favorite side dish is? Let me know in the comment box below.
Rice is one of my favorite side dishes. This red hot tex-mex rice is a one pot rice recipe that takes about 20 minutes to prepare. So let get started!
- 1 cup of Basmati rice
- 2 tbsp vegetable oil
- 1½- 2 cups of vegetable stock or water
- ½ onion
- 1 clove of garlic
- 1 spring onion finely chopped
- 150 grams of cherry tomatoes
- ½-¾ cup of sieved tomatoes
- ½ tsp cumin
- ½ tsp Chili powder (if you like it more spicy you can use 1 tsp Chili powder)
Heat the pan to medium heat
Add the vegetable oil to the pan and let it warm through
Fry the onions and garlic until soft and translucent
Next the rice. Stir the rice thoroughly so it can absorb the oil and liquids from the onion and garlic
Now add the sieved tomatoes while stiring the rice
Add the vegetable stock and bring it slowly to a boil while adding the chili powder and cumin
Let this boil shortly before adding the spring onions
Finally add the cherry tomatoes
Simmer for 15 minutes on medium heat. Stir through after about 5 minutes.
Stir loose after 15 minutes with a fork
If the water or stock drains to fast (water is gone after less than 5 minutes) the heat is to high turn the heat down to medium. Add some water and stir through. If the rice is not dry after 15 minutes you might have used to much stock or water. Just leave the rice on longer so it can dry. Do not turn the heat up to high as it will only fry the bottom of the rice. The rice needs time to evaporate the excess liquids. You can add a lid on the pan (I hardly use it, only to keep it warm when the remainder of the meal is not ready yet). Rice stores great in the refrigerator in an airtight storage container. First let it cool down completely outside of the refrigerator before you store it in an airtight container in the refrigerator.