Family dinner doesn’t have to be difficult! This Easy Gringa Mexican Rice is so simple to toss together in under 30 minutes and only uses 6 ingredients! The entire family loves it!
This article may contain affiliate links which make this site possible as a FREE resource for you. Thank you for supporting our site.
Part of my college life that I loved the most was my roommates. We always had so much fun together. We would stay up late and chat, or go out to dances together, or just have fun cooking together.
I loved having foodie roommates in college. And that is where one of our family favorite recipes came from; one of those late night cooking fests with my roommates; our family favorite Gringa Mexican Rice!
Thanks to one of my College roommates, I now have a family dinner that everyone loves. Although she made it a little different, the idea originated from one of her concoctions.
Easy Family Mexican Rice
Over the years I’ve simply tampered with, adding and removing ingredients based on my not so perfect memory; all until I got it to where my family likes it.
It is one of our favorite easy family dinners. It doesn’t take long to make at all. And only includes a few ingredients. It’s fast, easy and enjoyed by everyone! And even this preggo Mama can still eat it even though my tummy rejects just about everything else.
Gringa Mexican rice
The funny thing about this recipe is that it isn’t actually an authentic Mexican Rice Recipe. But we honestly didn’t know what else to call it. The kids called it Mexican rice because it was not regular rice and it has a little spice to it if I use the Cheyenne Pepper.
So they just started calling it that. And so it stuck. But since it’s not authentic; I felt I needed to throw in the “GRINGA” part. Cause I mean, it’s like this Gringa just attempted something similar. But really have no idea how to make authentic Mexican rice. (Which I do plan to learn some day).
Gringa Mexican rice Recipe
- Brown hamburger
- Season with Famous Dave's Steak and burger seasoning, Garlic pepper, and Tumeric. Also Cheyenne pepper if you choose.
- Cook Rice normally. We use a rice cooker
- Combine Rice, Hamburger and Corn in skillet and mix until corn is warm.
- Sprinkle with Sea Salt to taste
The measurements of the spices in the recipe is all based on guessing. This is where I struggle. I cook like my grandma used to bake. Just sprinkle it in and pray you get it right. I use seasoning based on looks and scent of it when cooking. So if you find that you need a little more of one spice and a little less of another; go ahead and adjust it to fit your family best.
As with all recipes, it really hinges on the quality of your ingredients. For this Mexican rice recipe to really shine you need quality hamburger! We always use 93% lean hamburger. We get our Hamburger from Zaycon Foods, just like our chicken. We can get it in bulk at a discounted price. Plus it comes fresh from the farm without added hormones or additives. And never frozen! And it’s flavor is much better than what we find at our local grocery stores!
The real star of the show in this Mexican Rice Recipe is the Tumeric! I started adding this about a year ago when my favorite Mexican blend spice mix disappeared from stores. So I had to find a substitute to give that unique flavor.
Well, I was trying out different spices each time I made this and the Tumeric NAILED what was missing!
When I add spices I just sprinkle a good dusting across the top of the meat. I know I like the Famous Dave’s Seasoning the most so I do a little thicker dusting of that one versus the other seasonings.
I go light on the Tumeric because it’s strong. You don’t need a lot to get the flavor.
When I use Cheyenne Pepper, it’s barely a dusting in a tiny corner. Don’t want to overdo that one.
Also if you have kids sensitive to spicy food, go ahead and leave out the Cheyenne pepper. I love to use it because it gives a nice kick. But when I’m preggo I can’t use it at all otherwise I end up with severe heartburn. But otherwise I go light on the Cheyenne pepper and the kids are OK with it. But if it is just the Husband and I, I go heavy because the husband loves Cheyenne pepper and anything spicy!
When we cook our rice, we love to use a Rice Cooker. This means it goes a lot easier than me trying to cook it on the stove. And I can have it cooking while I’m busy helping the kids with homework and not worry about burning it since it automatically turns off when the rice is ready. For this recipe we do one “serving” in the rice cooker that cooks up enough rice for the whole family with this recipe.
After the Rice is ready then I quickly brown the hamburger. I throw in the seasonings at the beginning so they have time to sautee into the meat as it browns.
Finally the last step is super simple; just combine the rice, hamburger and corn into the same pan that you used to brown the hamburger. I always use 93/7% hamburger so there is never any need to drain the grease. Mix it together and allow it to cook on a low heat just until the corn is warmed. Then sprinkle with Sea Salt until it is to your taste buds liking.
You can also substitute in frozen peas or other veggies. Or add them to the corn. But my family has so many picky eaters it ended up being that Corn was the only safe bet that everyone would eat it. So I had to stop adding in the peas. But adding in additional vegetables is definitely something that blends well with this dish!
Then serve with your favorite fruits or veggies as a side. My kids love to add in yogurts or apple sauce or fruit cups. Sometimes we throw together a big salad. Although in the summer; the favorite is just sliced Watermelon.
But the end result is a fabulous and simple dirty rice recipe that will please the whole family. Not too spicy and not too authentic that these poor Gringo kids can’t handle it.
Get your Zaycon Hamburger ordered now!
What would you pair with our Gringa Mexican Rice Recipe?
Latest posts by Amber (see all)
- DIY Woodland Rustic Cupcake Stand - July 13, 2017
- 7 Reasons Why the Amazon Fire Kids Edition is the Best Tablet for Kids - July 12, 2017
- Save on Diapers & Why You Need a Stash - June 29, 2017