Ever forget to make that one inch tear in the bag of seasoned rice before you stick it in the microwave? Me neither!
Well anyway – if you’re like me you are trying to eliminate preservatives, chemicals and process wherever you can. Trouble is – homemade Mexican rice can easily be big globs of mushy blah flavor, pushed aside into lonely land on your plate.
This recipe will not disappoint your palette in flavor or texture. The corn is a nice foil for your spicy main dish, the rice overall is not that spicy. It yields quite a bit but reheats well. Not gonna lie, I’ve eaten this stuff cold for breakfast with minimal shame (whether or not I have clothes on factors into that). Hope you dig it!
Skip the preservatives and make a Mexican rice rich in flavor for your taco night!
Course: Side Dish
1cuplong grain white rice
½small onionfinely diced
½can of diced tomatoes & green chilieshalf-drained
1medium carrot diced
2 ¼cupchicken stock
2whole serrano peppers
optional: diced banana peppersdiced bell peppers, chopped black olives
Rinse rice until water runs clear; drain
Heat large saucepan (with lid) over medium-high heat; add oil.
Add rice and stir to coat with oil. Cook over medium heat until rice is light golden brown. Stir often (10 minutes).
Add diced tomatoes/chilies/juice, garlic and diced onion and stir.
Add salt, carrots, peas, corn, broth and fajita seasoning (and the whole peppers).
Stir and bring to a boil.
Reduce heat to low, cover, and cook until water is completely absorbed. Rice should appear fluffy (about 20 minutes)
Remove from heat and let stand for 5 minutes. Fluff if needed.
In a pinch you can make this recipe with the same amount water if you have no broth. You will lose a bit of the flavor depth. If you have a boullian cube or similar add that to get the richness back.To make vegetarian use vegetable broth instead.If you leave out the diced tomatoes & chilies (aka Rotel) you need to add back a little water to the recipe – 1/4 cup. You can also dump the whole can in (I’ve done it often) but the rice will be mushier.
Music to cook by: Charles Mingus “New Tijuana Moods”.
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