, pub-5725567954460199, DIRECT, f08c47fec0942fa0 Mexican Fiesta Rice

© 2017 by MOJO's Krazy Kitchen & Stuff

Mexican Fiesta Rice

January 2, 2020




Serving size: Makes 8 to 9 cups


2 Tbs vegetable oil
2 cup uncooked Gold Star Jasmine rice ( I prefer this to the long grain)
4 cups water (or chicken broth but still use the better than bouillon if you do)
1 Tbs dry minced onion
1/2 tsp black pepper
4 teaspoon better than bouillon roasted chicken
1.5 teaspoon cumin
1 (10 ounce) Rotel can diced tomatoes and green chilies, pulsed in food processor
3 tsp chili powder
15 oz can rinsed and drained Bush's black beans
12oz frozen sweet corn
1 tablespoon Parsley
1/3 green pepper
1/2 teaspoon Cajun blend ( I used 2 Gringos Chupacabra)
Salt to taste


1 In a 2.5 quart medium pan or large deep skillet, heat vegetable oil over medium high heat.  Add rice and sauté until the rice is lightly browned, about 2 minutes

2 Add chicken broth, then add everything else.

3 Cover bring to a boil, then turn down to low and simmer for 15 minutes or until the rice is almost cooked, then let stand for 10 minutes..

4 Enjoy


Tips if you use long grain rice instead you may have to adjust cooking times to the brands direction.
I don't recommend minute rice or fast cooking white rice.
Jasmine rice if fragrant and wonderful if you haven't tried it you should.


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