Mexican-Style Rice

Serves: 4 People
Time: 30 Minutes Prep / 20 Minutes Cooking

Experience the bold and flavorful taste of Mexican cuisine with this delicious Mexican-style rice recipe. You can choose to make it with chorizo for an extra kick or keep it vegetarian and use more veggies like belt pepper for a milder version. Either way, it’s a delightful dish to share with family and friends.

Ingredients:

For the Mexican-Style Rice:

• 2 cups of rice (Pandan rice or your preferred type)
• 2 tablespoons of tomato paste
• 1 packaging chipotle pepper (from La Morena), finely chopped (adjust for heat)
• 1 chili pepper, finely chopped (adjust for heat)
• 1 white onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of corn (fresh or frozen)
• Chili flakes, chili powder, ginger powder, smoked paprika powder, black pepper, salt, garlic powder, onion powder, and nutmeg, to taste
• 200g of chorizo (or a meatless chorizo alternative for the vegetarian version)

For the Topping:

• Creme fraiche or sour cream
• Spring onion

For the Guacamole:

• 2 ripe avocados
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and finely chopped (adjust for heat)
• 1 garlic clove, minced
• Cilantro (optional), chopped
• Salt and black pepper, to taste

Preparation:

For the Guacamole:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocados with a fork until you reach your desired guacamole consistency (smooth or slightly chunky).
3. Add the finely chopped red onion, jalapeno, minced garlic, and cilantro (if using).
4. Season the guacamole with salt and black pepper to taste. Mix everything together and set it aside.

For the Mexican-Style Rice:

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large, deep skillet, heat a bit of oil over medium heat. Add the chorizo (or meatless chorizo for the vegetarian version) and cook until browned, breaking it up into smaller pieces with a spatula. Remove it from the pan and set it aside.
3. In the same skillet, add a bit more oil if needed. Add the finely chopped white onion and cook until it becomes translucent.
4. Stir in the minced garlic, chili pepper, and chopped chipotle pepper. Cook for about a minute or until fragrant.
5. Add the rinsed rice to the skillet and stir to coat it in the flavorful onion and chili mixture.
6. Stir in the tomato paste and corn.
7. Season the rice with chili flakes, chili powder, ginger powder, smoked paprika powder, black pepper, salt, garlic powder, onion powder, and nutmeg, to taste. Adjust the seasoning to your preferred level of spiciness and flavor.
8. Add 2 cups of water to the skillet and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes or until the rice is tender and has absorbed the liquid.
9. Once the rice is cooked, fluff it with a fork and return the cooked chorizo to the skillet, stirring to combine.

To Serve:

1. Plate the Mexican-style rice and top it with a dollop of creme fraiche or sour cream.
2. Serve the guacamole on the side, allowing everyone to add it to their dish as desired.

Enjoy your Mexican-Style Rice Delight!

Whether you opt for the chorizo-infused version or the vegetarian option, this Mexican-style rice is a vibrant and flavorful dish that’s perfect for any occasion. The guacamole adds a refreshing and creamy touch to the meal. It’s a celebration of Mexican flavors that’s easy to prepare and enjoy with loved ones. ¡Buen provecho!

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