Mexican Rice: Side of the Border

By Kevin D. Weeks.

Mexican Rice

Copyright 2009 Kevin D Weeks

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• rice recipes
• mexican food
• southwestern food

Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of my favorites. I don't care for refried beans (I figure if they couldn't fry them right the first time, frying again won't help) but rice with some enchilada sauce and an enchilada or two on the side makes me a happy gringo. Note, add some cubed leftover chicken, pork, or beef to the rice while it cooks and you have a delicious and inexpensive meal. (Larger image.) Serves 2.

Ingredients:

• 1/2 cup long grain rice
• 2 Tbsp. vegetable oil; separated
• 1/4 chopped onion
• 1/4 cup chopped green pepper
• 1 Tbsp. chile powder*
• 1 clove garlic; finely chopped
• 1/4 cup diced tomatoes
• 1 cup chicken stock
• 1/2 tsp. salt

Preparation:

1. Heat oil in a small sauce pan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.

2. Add onion, green pepper and chile powder and continue cooking for 5 minutes, stirring often.

3. Stir in garlic and cook 1 minute longer.

4. Add tomatoes, chicken stock and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.

5. Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.

*Recipe for chile powder.