Photo by Shekhar Mehta, Flickr commons
Mexican rice is a side dish staple for any Tex-Mex meal, however is is traditionally served as the midday meal’s second course in Mexico. It is the American practice to serve beans and rice as side dishes. No matter when or with what it is served it is a tasty addition to a meal.
For one of the quickest and easiest Mexican rice dishes ever all that is needed is 2 cups of uncooked white quick cooking rice, 1 cup of your favorite salsa (the heat level is your choice), 1 1/2 cups of water and 2 chicken bouillon cubes. Combine in a saucepan the salsa, water and bouillon cubes, then over medium to high heat bring it to a boil. While boiling stir in the rice, making sure it is mixed well. Cover the pan and remove form the heat. Let the rice set for about 6 to 8 minutes or until the rice is tender and the liquid had absorbed. Use a fork to fluff the rice and there it is, ready to be served with any taco, burrito or fajita of your choice. Homemade Mexican rice can’t get much simpler than that.
This next recipe is a simple and delicious dish that can stand up to any restaurant Mexican rice, and is much better those in a box.
The ingredient list consists of 1 cup of uncooked long grain rice, 3 tablespoons of vegetable or canola oil, 1/2 teaspoon each of salt and cumin, 1 teaspoon of fresh cilantro (finely chopped), 1-14 ounce can of chicken broth and 1/2 cup of tomato sauce. To start heat the oil in a large saucepan with medium heat, then toast the rice in the oil until it begins to slightly brown. At this time mix in the salt, cumin and garlic. While constantly stirring cook until mix is golden brown. Add the chicken broth, tomato sauce and cilantro. Raise the heat to medium high and bring it to a boil. Now lower the heat to a sow simmer and cover with a lid. Let it simmer for 20 to 25 minutes, when its doe remove it from the heat and fluff.
For vegetarians there is a super simple recipe that transforms Mexican rice from a side dish to a hearty main course. It calls for 1-8.8 ounce package of heat and serve Mexican rice, 1-4.4 ounce can of green chilies (chopped), 1-15 ounce can of rinsed and drained black beans and 2 tablespoons of fresh, chopped cilantro. All that needs to be done is cook the pouch of rice as the package instructs and then combine the chilies and black beans in a microwaveable bowl. Microwave on high for 90 seconds. Stir in the cooked rice and cilantro. Serve with salsa, sour cream, cheese and diced tomatoes as toppings. A variation of this recipe for those meat lovers is to substitute 1 pound of ground beef (cooked and drained) for the beans and trade out the chilies for salsa. Prepare as the recipe directed and leave off the toppings. This version is best served on leaves of lettuce or with corn chips.