Monday, November 11, 2013
I have never been to Mexico. I am not Mexican. When I was graduate student, I taught English as a Second Language to Mexican Migrant Workers, and there are several very tasty Mexican restaurants in the city where I live, but I am by no means an authority; and whether or not this rice dish actually resembles anything that real Mexican people would actually cook is probably up for debate. I call it Mexican Rice because it contains flavors that I have come to associate with Mexican cooking, and I brought it as a side dish to a Dia De Los Muertos Party to be served alongside Chicken Mole, Empanadas, Pan De Muerto and other such delicious goodies.
Here are a few shots from the party :) These were shot on my iPhone. I did actually find my camera (yay!), so now all I have to find is the adapter cord so that I can actually upload photos to my computer!
Onto the rice!
The shell of this recipe comes from the Mexican Rice featured on Comfort Food Central, aka, The Pioneer Woman Cooks. I fiddled around and tweaked here and there, but the bulk of the credit has to go to Ree.
Let's get to it!
Adapted from Ree Drummond at The Pioneer Woman Cooks
-2 tbsp Canola or Vegetable Oil
-2 small Onions or about half of 1 large Onion, diced
-2 cups Long Grain Rice (I only had basmati rice, so that's what I used, but any long grain rice will be fine here)
-2 cloves of Garlic, minced
-8oz Taco Sauce (this would be all of an 8oz bottle or about half of a 16-oz bottle, I used Ortega Mild, but if you have another brand that you like, or if the idea of bottled taco sauce offends you and you have some of the real stuff, have at it)
-1 small can Diced Green Chilies (if you like more of a kick, use 2 cans)
-2 cups Chicken Broth (have a little extra on hand in case it is needed)
-Cumin, Chili Powder, Salt and Pepper to taste.
-Heat oil in sauce pan or saute pan lare enough to hold rice and liquid. Add onion and saute 3 to 5 minutes, or until onion has softened and taken on a little color.
-Add rice, garlic and diced green chilies to pan and stir all ingredients to combine. Let rice saute for about 3 minutes or until rice develops a toasted/nutty scent.
-Add Taco Sauce, Chicken Broth and Spices to taste and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until rice is done. If rice appears too dry, add a few more splashes of chicken broth or water.
-Let rice stand covered, off heat for about 5 minutes, fluff with fork, adjust seasonings and serve with your favorite Tex-Mex goodies.
- My guess is that leftovers would be fine for a few days in the fridge and would reheat with no trouble, but ours was gone before I could find out ;)
Have a lovely weekend :) Next up, since Pumpkins and Squash are gonna be in the spotlight for the next month or two, I'm hoping to do some Pumpkin and Squash Puree tutorials. Stay tuned!
(I am so, so happy I started blogging again, and if you're reading this, thanks for sticking with me!)