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.
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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For the Mexican Rice, do you use “minute” rice or the longer cooking rice? The minute rice is probably not as frugal, but CAN you use it?
Thanks!
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Thanks for hosting! The rice looks great!
~Liz
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I make mexican rice very much like this. But I put some seasoning in mine like cumin. I think the trick is frying the rice.
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Your rice recipe looks simple and delicious. Thanks for sharing it.
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I goofed! I put just my name in the widget above for the recipe swap, and forgot to add the recipe name…I tried to delete it and redo it but don’t know how to. Please delete the Gina Koston link and leave the second one I put in that has the Mexican Breakfast Casserole recipe title in it. Thanks so much and sorry for the goof!
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It’s great to have a simple yet delicious side dish like this for all those heavy mexican dishes! Thanks for hosting the exchange.
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This is the first time I have read your blog & I LOVE your Ultimate Recipe Swap! Great idea
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I didn’t add one this time, but Mexican is a fave here. Can’t wait to check out some of these recipes!
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Hi,
We have just added your latest post "Life as Mom: Ultimate Recipe Swap: Mexican Food" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.
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foodnrecipes.info Team
http://www.foodnrecipes.info
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My Mexican rice (which my husband who normally hates rice absolutely loves) is made like this: Saute 1 cup parboiled rice and some chopped onion (usually 1/2 onion) in some oil till the rice is somewhat browned and the onions are translucent. Then stir in one can of Rotel, one cup water, and half a package of taco seasoning. Cook for about 20 minutes, stirring occasionally until most of the liquid is absorbed. You can have it just like that, but what we usually do is grill a couple chicken breast tenderloins on the George Foreman, chop them into small cubes, and add to the rice mixture as it cooks…then pour a little italian dressing over it right before eating it…YUMMY!!
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