Any Kitchen Will Do

Give me a kitchen and I will cook.

Mexican Rice

I used to think of Mexican rice as the bland, tomato-y part of my school lunch I did not eat. Then, it was the sticky stuff that always came with a Mexican meal, but I always left it for last in case I filled up on other stuff, and I always did. I don’t have anything against rice, but it is a starchy filler that is often my last priority after protein, fruits and vegetables. If I don’t like how it tastes I am not going to eat it. I am a big girl and sometimes choose to leave food on my plate.

Now I make my own Mexican Rice, which is not very red, not very sticky, not very bland and has just the right amount of vegetables in it. You may think using both green chiles and jalapenos is an overdose on heat, but it really isn’t. The jalapenos make it smoky and the chiles make it tangy, and both flavors are soaked up by the rice and spread throughout the dish. Just try it.

Mexican Rice

2 cups uncooked parboiled rice

1 Tbsp butter

2 cups water

2 cups chicken broth

1 tsp salt

½ tsp chili powder

1 tsp ground cumin

1 Tbsp fresh cilantro, chopped

1 Tbsp fresh parsley, chopped

1 small onion, diced

1 small tomato, diced

4 ounces green chiles, diced

1 cup corn, removed from cob

½ jalapeno, diced (optional)

Melt butter over high heat in medium pot. Add onion, jalapeno (if being used) and corn, cooking until the corn browns and the onion begins to sweat. Add rice, salt, cilantro, parsley and chili powder and stir until rice begins to brown. Add tomato, chiles* and corn, stirring until blended. Add water and chicken broth*, bringing the mixture to a boil. Lower heat to a simmer and cook until liquid is absorbed, about 20 minutes. Let set for about five minutes before serving.

*Sometimes if I am lacking for fresh chiles and tomatoes I will use a can of Rotel tomatoes and chiles instead. I drain the can and retain the juice for use as part of the water and broth liquid (within the four cups needed) to cook the rice.

Single Post Navigation

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.