Wednesday, October 29, 2008

Easy Mexican Rice Recipe

Okay, so I used to think that my husband only married me in hopes of having Mexican food cooked for him every day. Now, I know it is true. Unfortunately, my Mexican rice (not to be confused with saucier Spanish Rice) has not been up to par since I moved away from home. Yes, Wichita Falls is known for its superior Mexican Rice. Actually growing up with my grandma, I was able to observe how to cook a lot of Mexican dishes, or Tex-Mex meals. She really did not like us in her kitchen, much like me now, and I would have to watch, ask questions, leave, and experiment when she was away. Cooking Mexican Rice was one of the first dishes I learned to make. Of course like most of us, my first few attempts were bad. Then, I became the "backup rice maker" in our family, especially on Sundays, when everyone went to church,except for your's truly, and I was expected to have something ready. I felt redeemed by doing it.
After moving to Houston, the mecca of cheap and scrumptions Mexican meals, I slacked off on cooking Mexican dishes, and relied solely on the good Hispanic tradition of older women cooking for us "young'ns". In my case, it was my good friend and babysitter, Marina, who always made sure I was well fed. I miss the days of her having homemade breakfast tacos and Mexican hot chocolate or cafe' waiting for me. Those were the days.
Okay, so now I am all married up and feel the instictive urge to cook for my man his favorite food. So, I went back to my inspiration, Marina, for her awesome rice recipe that she is so famous for. I hope you enjoy making this recipe as much as I did. The flavors are wonderful and a great aroma fills the entire house. It is an easy recipe. It is an easy clean up. It is also the perfect side dish or main dish for dinner or a light lunch. Now, if only I could learn to make her awesome beans!


4 tbs of canola oil (or any light oil)
2 cups of Long Grain Rice
1/2 cup of diced onions (or to taste)
2 tsp of minced garlic (or to taste)
4 cups of boiling water
4 oz. of tomato sauce
2 chicken bouillions
2 tsp of grounded cumin (or to taste)
Optional add In's (listed below)
Salt and pepper (to taste)

Optional to add at end (all or one of each):
2 cups of cubed cooked chicken, 1 cup of cooked mixed veggies, 1/4 cup of diced tomatoes

Boil 4 cups of water. In a skillet, heat oil on medium heat and lightly brown rice. Add onion, then garlic. Mix and for 2 minutes let rice brown some more. Next, mix in 4 0z. of tomato sauce. Then, pour boiling water on top of rice. Stir. Add chicken bouillons,cumin,and salt and pepper, and stir again. Note:at this step, my grandma used to add in small stalks of celery with leaves, for flavor and presentation.
After this step or adding in optional ingredients, cover your rice and allow to cook for apx 20 minutes, or when rice becomes fluffy. Here you could add in one cup of frozen veggies here and allow to warm in pan for a few minutes.

Buen provecho!


Gabe said...

Any entry you write that mentions your husband automatically gets 5 stars from me.

Great job.


Martha said...

Pretty cool I likey