For a creamier texture, you can add a tablespoon of butter or olive oil to the rice while it's simmering. Feel free to adjust the amount of serrano pepper to your preferred level of spiciness. If you don't have Manchego cheese, Mozzarella or Chihuahua cheese can be substituted. Garnish with extra cilantro for a fresh, vibrant touch. This rice is delicious served as a side dish with grilled meats, tacos, or enchiladas.
Colorado Mexican Rice
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS69
Experience the authentic flavors of Mexico with this vibrant and comforting rice dish. A staple in Mexican cuisine, this recipe combines the richness of roasted vegetables with perfectly cooked rice, creating a symphony of textures and tastes that will transport you to the heart of Mexico.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol22 mg
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Fiber4 g
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Protein9 g
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Saturated Fat7 g
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Sodium301 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet. (5 minutes)
02
StepBring water to a boil in a medium saucepan, then stir in the rice. Reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the rice is tender. (25 minutes)
03
StepPlace the tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 to 15 minutes, stirring occasionally, until evenly browned and softened. Remove from oven and allow to cool slightly. (15 minutes)
04
StepTransfer the roasted vegetables to a blender or food processor and puree until smooth. (5 minutes)
05
StepDrain any remaining liquid from the cooked rice. (2 minutes)
06
StepHeat olive oil in a medium skillet over medium heat. Add the chopped serrano pepper and cook until tender, releasing its aroma. (3 minutes)
07
StepAdd the cooked rice, pureed roasted vegetables, green peas, chopped carrots, and chopped potato to the skillet. Stir in the sour cream, chopped cilantro, and salt to taste. Cook and stir until all the vegetables are tender and the rice is lightly browned, about 10-15 minutes. (15 minutes)
08
StepStir in the Manchego cheese and continue cooking until the cheese is melted and evenly distributed throughout the rice. Serve immediately. (2 minutes)
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Please Rate
Gerhard Hoppe
Jun 17, 2025Great recipe! I will definitely be making this again.
Dan Macejkovic
Mar 10, 2025The instructions were easy to follow, and the rice turned out perfectly.
Obie Daniel
Jan 23, 2025This recipe is fantastic! The roasted vegetables add such a depth of flavor.
Edwina Bartoletti
Jan 14, 2025I substituted the serrano pepper with a jalapeño since I didn’t have any serranos. It was still delicious!
Murl Bayerlehner
Dec 30, 2024I added a little corn to mine, and it was delicious!
Pauline Marks
Dec 30, 2024The perfect side dish! I paired it with grilled chicken and it was a complete meal.
Sheila Parisianharvey
Dec 2, 2024The roasting of the tomatoes makes a huge difference. So much better than just using tomato sauce.
Pamela Pollich
Dec 1, 2024This recipe is a game-changer! My family requests it every week.
Selmer Kunze
Nov 30, 2024I've made this several times now, and it's always a hit. My family loves it!