Tex Mex Mexican Rice and Blender Hot Sauce
Bring bold, authentic flavors to your table with this vibrant Tex-Mex Mexican Rice and Blender Hot Sauce recipe—a perfect pairing for any Mexican-inspired feast. The fluffy, golden rice is infused with a rich blend of cumin, tomato paste, and diced tomatoes with green chilies, simmering to perfection in savory broth. Meanwhile, the quick and easy blender hot sauce packs a spicy kick, combining ripe tomatoes, jalapeños, fresh cilantro, and tangy lime juice for a zesty accompaniment. Ready in under an hour, this flavorful duo is ideal as a standalone dish or a versatile side for tacos, enchiladas, or grilled meats. Add this easy Tex-Mex recipe to your repertoire for a crowd-pleasing favorite every time!
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Recipe Information
Ingredients
- 1.5 cups Long-grain white rice
- 2 tablespoons Vegetable oil
- 0.5 cup White onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 3 cups Chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon Cumin powder
- 1 cup Diced tomatoes with green chilies (canned)
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 2 large Ripe tomatoes
- 2 small Jalapeño peppers
- 0.5 cup Fresh cilantro leaves
- 2 whole Garlic cloves
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Salt
- 1 tablespoon Water
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the rice to the hot oil and toast it for 5–7 minutes, stirring frequently, until lightly golden brown.
Stir in the finely chopped onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.
Add the tomato paste to the skillet and stir to coat the rice evenly. Cook for 1–2 minutes to deepen the flavor of the paste.
Pour in the chicken broth (or vegetable broth), diced tomatoes with green chilies, cumin powder, and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice simmer for 15–20 minutes or until the liquid is fully absorbed and the rice is tender.
Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.
To make the blender hot sauce, add the ripe tomatoes, jalapeños (seeded for less heat, if preferred), fresh cilantro leaves, garlic cloves, fresh lime juice, salt, and water to a blender.
Blend on high speed until the sauce is smooth. Check the seasoning and adjust with additional salt or lime juice, if needed.
Pour the hot sauce into a jar or bowl and serve alongside the Tex-Mex Mexican rice. Store leftover hot sauce in the fridge for up to 1 week.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6973 mg | 303% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
