Mexican Rice

After sharing my Creamy Chicken Enchiladas post the other day, it feels only natural to share my recipe for Mexican rice. This dish is the best of both worlds; an inexpensive, one-pan recipe that is both colorful and flavorful. Just look at it! And if you like my enchiladas, which I hope you do, you will need to learn to make Mexican rice. After all, what is a Tex-Mex dish without beans and rice? It's sad that's what it is. Sad and lonely.

Rice is a great go-to side for any type of cuisine. It can be steamed, stewed, fried, or stirred to creamy perfection. From risotto to fried rice, pilaf to wild rice, and sushi to rice pudding, this little grain can take on any flavor, sweet OR savory.

In this picture, I have canned tomatoes. If at all possible, do not use canned tomatoes. A real tomato is infinitely better. On the day I made this post, I made a crucial cooking error and did not check my pantry before cooking! See, everyone makes mistakes:)

In a medium saute or cast iron pan, heat the canola oil over medium heat until it ripples.

Meanwhile, rinse the rice with lukewarm water, removing excess starch from the grains.

Add the rinsed rice to the heated oil and stir to coat. Toast rice for 10 minutes.

Lower the heat to medium-low. Add the onion to the toasted rice and cook 10 minutes, stirring occasionally, until the rice is brown and the onions are translucent.

Stir in the garlic, bell pepper, tomato, oregano, cumin, salt, and pepper. Cook for 5 minutes.

Give the rice a good stir, then pour in the chicken or vegetable broth. Bring rice to a simmer and cover. Lower heat to medium-low and simmer the rice for 30 minutes. Resist the urge to stir the rice. Just put the lid on the pan and do something very productive for half an hour. Like watching an episode of the Office.

Remove lid from the pan. At this point, the liquid should be absorbed, but the rice should not be bone dry.

Stir the rice to fluff and serve.

Mexican Rice

recipe by Sweet & Savory

Ingredients:

2 Tbsp canola oil
1 1/2 cups rice
5 cloves garlic, minced
1/2 medium onion, diced
1/2 bell pepper, julienned
1 roma tomato, sliced
2 tsp oregano
2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 1/2 cups low sodium chicken or vegetable stock

Directions:

In a medium cast iron or saute pan, heat oil over medium heat. Meanwhile, rinse the rice in lukewarm water. Add the rice to heated oil and stir to coat the rice with the oil. Toast the rice for 10 minutes, stirring occasionally.

Lower heat to medium-low. Add the onion and cook 10 minutes, stirring occasionally, until the rice is brown and the onions are translucent. Add garlic, bell pepper, tomato, oregano, cumin, salt, and pepper. Cook for 5 minutes.

Increase heat to medium and stir in chicken or vegetable stock. Bring the rice to a simmer, decrease heat to medium-low, and cover. Simmer the rice for 30 minutes, do not uncover or stir the rice during this time, until the liquid is absorbed. Fluff the rice and serve warm.

**If dinner is not ready, fluff the rice, re-cover, and turn the stove to medium low. This will keep rice warm until you're ready to eat**