Friday, January 14, 2011

Mexican Rice

I grew up in the California Bay Area where there was no racial majority at my high school. It was such a culturally diverse place to grow up and I LOVED it. Not only did I have access to a great mix of friends, but I had access to their authentic, wonderful food! There were little hole-in-the-wall restaurants and mom & pop shops tucked into nearly every single shopping center. And it was wonderful! The Chinese food was one of my favorites, but miles above it were the Mexican cafes! And my all-time favorite is a good carne asada burrito - grilled beef, whole pinto beans, a little rice & lots of salsa. Ahhhh..... I digress. The Mexican food/culture is one of the biggest things I miss about home! I learned to cook a few things, though - so when I'm really craving it I can whip up some authenticity here at home. This is the rice we had with our carne asada street tacos the other night. Good stuff!

You'll need:

Instant white rice, olive oil, onion, garlic, chicken broth & salsa - I always use Pace Picante Medium.

Start out by mincing your garlic (or using the jarred stuff as I sometimes do) and dicing up about 1/4 of the onion (you'll only need 2 tablespoons). Put the oil in a skillet over medium heat & get it hot. Add the onion & garlic; saute about 5 minutes. Just get some color on it but watch closely - the garlic will sneak up & burn on ya!

Add the rice - just straight outta the box. Don't cook it or anything - just toss the dry rice in the pan. Give it a few stirs & brown it up a smidge. Maybe 5 more minutes.

After that add in your salsa & chicken broth.

Cover the pan & reduce the heat. Simmer for 20 minutes, stirring once or twice as it cooks.

Serve it up!!
(I totally forgot to take a freshly plated picture - sorry, you get my plate after I'd eaten most of my dinner!! LOL I had to add some new rice so I could get this pic for you!!)

Mexican Rice:

2 Tbsp oil
2 Tbsp chopped onion
1 clove garlic, minced
1 1/2 cup minute rice
2 cups chicken broth
1 cup salsa (Pace Picante, medium is my recommendation)

Heat oil in a large skillet over medium heat. Add onion & garlic; saute about 5 minutes.

Mix in rice & stir occasionally. Once it begins to brown add broth & salsa.

Reduce heat, cover & simmer for 20 minutes, stirring once or twice.

1 comment:

  1. Mmm..I tried this tonight and this is now my favorite recipe for Spanish rice. I'm glad I found it. I'm enjoying your recipes and looking forward to trying more!