Thursday, March 25, 2010

Make this: Mexican Rice

When I was in Knoxville, I used to make Mexican rice with a mix from Goya. Since moving back to Memphis, I haven't found any Mexican rice mixes that I liked particularly well - not nearly as much as the Goya rice, at least. So I decided to make my own Mexican rice. I looked up a recipe on AllRecipe - here's the one I used as a starting point. I adapted the recipe for my own tastes and really liked the result. 
The ingredients:

Long grain rice
Rotel tomatoes (well any diced tomatoes but these were Mexican flavored)
Vegetable Oil
Corn (I used canned- not pictured)
Onion (white, chopped)
Jalapeno (chopped, optional, could be jarred or fresh, I used fresh)
Cilantro (chopped)
Chili Powder
Ground Cumin
Chicken Broth

Step 1) In a large saucepan, saute the onions and jalapenos in the vegetable oil until the onions are translucent

Step 2) put rice in, coat rice in the vegetable oil, add tomatoes, corn, cilantro, cumin, and chili powder, stir

Step 3) add chicken broth (enough to cover the rice) and cook on medium high until boiling. 

Step 4) once boiling, reduce heat and simmer for 20 minutes, stirring occasionally

The final product was a spicy but fresh tasting rice dish that didn't take too long or too much effort to make. Jake had marinated chicken in a tequila lime sauce and we cooked that with the rice for the perfect Mexican dinner. 

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