Cheesy Mexican Green Chili Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200 g long-grain white rice
02 -
1 tablespoon olive oil
03 -
600 ml water or chicken broth
04 -
115 g canned green chilis
05 -
1.5 tablespoons tomato paste
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon garlic powder
08 -
0.25 teaspoon table salt, plus more to taste
09 -
100 g shredded Mexican cheese blend
→ Optional Garnish
10 -
2 tablespoons chopped fresh cilantro
# Instructions:
01 -
Heat olive oil in a large saucepan over medium-high heat. Add rice and stir to coat grains evenly. Cook, stirring frequently, until rice is lightly golden, about 5–7 minutes.
02 -
Carefully pour in water or chicken broth, add tomato paste, green chilis, onion powder, garlic powder, and salt. Stir thoroughly to combine.
03 -
Cover saucepan and reduce heat to low. Simmer for 12–15 minutes, stirring occasionally, until rice is tender and liquid is fully absorbed.
04 -
If rice is undercooked but liquid is absorbed, add 30–60 ml water. Cover and cook for an additional 3–5 minutes. Repeat if necessary until rice is tender.
05 -
Taste and adjust salt if needed. Stir in shredded Mexican cheese blend until thoroughly melted and incorporated. Alternatively, sprinkle cheese over rice, cover, and let melt for several minutes.
06 -
Top with chopped fresh cilantro if using. Serve warm.
# Notes:
01 -
Allow rice to rest covered for several minutes after cooking to achieve optimal texture.