Mexican food is a cuisine near and dear to my heart. Growing up in Southern California, my family loved, loved, LOVED to visit Downtown Los Angeles and the historic Olvera Street. The original neighborhood of the City of Angels, Olvera Street features some of the best eating I’ve had in my life. The corner restaurant, La Luz del Dia is my favorite.
Carnitas Tostada, por favor — y dos tacos de carnitas.
And a 7-Up. (I was a French major, remember?)
Such a creature of habit, I order the same. thing. every. time.
But, we can’t go to Olvera Street every week, can we? So, over the years I’ve learned to make many things myself: tortillas, tamales, salsa, and today’s recipe: Mexican Rice. This is very versatile; it’s great as a side dish, but can also make a frugal, meatless main dish, like beans and rice. This is an easy rice pilaf that will astonish you at its simplicity. Promise.
Recipe: Mexican Rice
- 1/4 cup oil
- 2 cups uncooked white rice
- 1 8-ounce can tomato sauce
- 4 cups chicken broth
- In large sauté pan with lid, heat oil over medium heat. Add rice and cook, stirring, until rice turns white and very lightly brown. Remove from heat and stir in tomato sauce. Be careful of splatters. Stir well. Stir in chicken broth and return to heat. Bring to bubbling.
- Cover and reduce heat to low. Cook for 15 minutes or until almost all liquid is absorbed. Remove lid and fluff with a fork.
- Continue to cook on low for about five minutes to remove any extra liquid.
And if you’re truly a visual person, here’s a video to help you through the steps.
What’s a favorite Mexican dish that your family makes? We’d love to hear about it!
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