Mexican Rice


I’m a big fan of Mexican food and I can’t imagine sitting down to it without a good sized scoop of Mexican rice. I can’t remember where this recipe came from but I remember it was someone’s grandma’s recipe… so you know right there it’s gonna be good!! It’s really pretty simple but does take a bit of time so if you’re planning on this as a side you’ll want to try it out so you can get the timing down.


Start a couple of tablespoons of oil heating in a dutch oven or good sized pan you have a lid for.


Dice up a small onion or 1/2 a large one…


Dice up about 4 cloves or so of garlic.


Once the oil is hot throw in the onion and garlic so they can start to tenderize… give them about 3 or 4 minutes. Stir a bit.


Next measure out about 1 1/4 cup brown rice. You can use white but you SHOULD use brown. Why? It’s got so much more flavor and nutty chewyness and it’s a lot better for you.


OK, your onion and garlic are getting nice and toasty now… seems like a lot of oil still in that pan… that’s a good thing…


because in goes your rice!! The oil will get soaked up pretty quickly and help that rice brown a little bit. You’ll want this to hang out and saute for about 5 minutes.


This is where I remembered I had some gorgeous red pepper just sitting in my refrigerator just waiting to be used… isn’t it pretty!! This is optional… you could do orange or yellow too…


Once the rice starts to brown a bit you’re going to start adding liquid…


In goes about 4 oz tomato sauce. I only had tomato juice on hand so that’s what I used, NBD. Also about 2 1/2 cups water.


Immediately after that toss in 1 1/2 tsp salt, some black pepper and a couple teaspoons of chili powder or some sort of spicy seasoning mix. Oh, and a teaspoon of cumin… love cumin.

Pop a lid on that and turn the heat down to a simmer. Let that hang out and absorb all that liquid. When most of the liquid is gone check for doneness. If it seems like the rice has a way to go add 1/2 cup more hot water… not cold, HOT! I ran some water through my coffee maker so it was hot and ready if I needed it! Just a free tip there for ya 🙂


Once it is done you will have this!! It’s a little chewy and kinda creamy and oh so good!!


This is great right now or even as leftovers. Enjoy!!

Mexican Rice

2 Tbs + oil for pan
1 small onion diced
4 cloves garlic diced
1 1/4 cup brown rice
1/2 red pepper diced (optional)
4 oz tomato sauce
2 1/2 cups water (more for later if needed)
1 1/2 tsp salt
black pepper
2 tsp chili powder
1 tsp cumin

Heat oil in pan. Saute onion and garlic 3-4 mins. Add rice and continue to saute for additional 5 minutes. Add tomato sauce, water, and seasonings. Reduce heat to simmer and cover. When most of liquid is absorbed check for doneness. May add hot water if needed. Serve hot!

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2 Responses to Mexican Rice

  1. Callie says:

    Mmmm… looks really good. So spicy!

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