A simple staple for Mexican meals…
Whether it’s tacos, burritos, enchiladas, or quesadillas, you’re going to want a side of spicy Mexican rice to complete that Mexican meal. It’s a simple recipe – and on its own rather plain. But when you pair it with beans and your Mexican dish of choice, the tomato sauce tang and simmering heat (thank you cayenne) bring a nice bit of extra flavor to your meal.
That’s not to say you can’t dress this spicy Mexican rice recipe up a bit. This is the kind of side, like most rice sides, that expand their role on the plate with just a little culinary experimentation. For instance, mix in your bean of choice, fresh chopped tomatoes, and/or cooked peas (just to name a few options) to make things more memorable. With enough added extras, spicy Mexican rice can turn into a delicious light lunch on its own too.
- In a saucepot over high heat, combine the water, tomato sauce, chili powder, cayenne pepper, and salt. Bring the mix to a boil, stirring occasionally.
- Add the long grain rice and butter. Stir to combine and melt the butter.
- Reduce the heat to low. Cover the saucepot and let the rice mix simmer, covered, for 18 to 20 minutes.
- Remove the saucepot from the heat and stir well.
- Serve while hot.