ORIGINAL RECIPE: Alanasmom on Allrecipes.com*
TIMING: 1/2 hour
DIFFICULTY: Pretty easy
TOOLS: Nothing special, just a medium sauce pan or skillet with a lid
COOK TYPE: Stovetop
HEALTH: In order to make this as much like the “Mexican rice” that you get in your average Mexican restaurant (in the U.S.), I made mine with a white Basmati rice (although Texamati or something else would work). If you wanted to make this a nice, healthier side, I would opt for some sort of whole grain/brown rice, or even a quinoa. They would also likely take longer to cook.
EXPERIENCE: Well, I already blathered on about how I had nothing in the pantry but dried beans and rice in my last entry, and this recipe was whipped up for the same meal. It really does take very few things to make: rice, tomatoes, broth, and a few staple veggies.
The thing is, I have looked far and wide for a good rice recipe that approximates what you find in the restaurants. Lord knows why, since I don’t generally like the rice in the restaurants and often opt for double-beans. But this one really hits the nail on the head. Serving topped with the salsa corn-esque below really helps pump up the flavor.
NOTES: As mentioned above, it would be good (but wouldn’t taste quite the same) to substitute brown rice or quinoa for the white rice. If you do that, just increase your broth/water a little bit.
Also, you want to go with a longer-grain rice, aromatic but not floral, like Basmati, Teximati, or something similar.
Also, you could add a handful of broken vermicelli at the beginning, with the rice. Again, up your broth/water. This gives it a real authentic, Spanish flair.
- In a medium sauce pan, heat 1 tablespoon avocado oil over medium heat. Add 1 cup long grain white rice and saute for 3 minutes, until rice is browning.
- Add 1 1/2 cups chicken broth, 1/2 diced white onion, 1/2 diced green bell pepper, 1/2 diced red bell pepper, 1 diced jalapeno, 1 diced tomato, 1 teaspoon chicken boullion, 1 pinch salt, 1 pinch ground black pepper, 1/2 teaspoon ground cumin, 1/2 cup minced cilantro, and 1 clove pressed garlic. Stir, cover, and simmer for 20 minutes.
BONUS RECIPE: CORN SALSA-ESQUE
- In a serving bowl, whisk together the juice of 1/2 lime, 1 teaspoon honey, 1 pinch of salt, and 1/2 teaspoon cayenne pepper (optional).
- Add in 2 cups sweet corn, 1 diced red or orange bell pepper, 1 diced jalapeno, and 1 small, diced red onion, and toss.
- Top with minced cilantro.
Serve with refried beans and enchiladas, tamales, smothered burritos… or whatever you would normally order at a “Mexican” restaurant.
*Recipe changed from the original.