Wednesday, August 28, 2013

Mexican Rice - Homemade - Ditch the Box

This past weekend I made tacos, Mexican Slaw, homemade refried beans from the freezer (recipe coming soon), and this recipe for Homemade Mexican Rice.

I grew up eating something my mother called "Spanish Rice."  I don't honestly know how she made it.  I know she would never have made anything from a box, but it could have just been rice, tomatoes, and chili powder for all I know LOL.  We loved it but I don't know how she made it.  She rarely used a recipe.

I found this recipe at Lynn's Cooking Adventures.  She always has the BEST recipes and they are always dependable.  Since my girls both like Mexican Rice, I wanted to find something I could make at home without buying one of those "little boxes".  We ditched the box and haven't looked back.  I actually prefer using canned chicken broth when I make this.  I'm not sure why that is.  My homemade chicken broth/stock is just very concentrated and I like a more tomato-y/smokey rice, but you use whatever you like.  This recipe is easy, just as easy as one of those boxes.  Maybe a tad longer cook time, but I don't imagine it makes much difference one way or the other when you are making tacos.  With all that chopping and getting shells/tortillas ready, this can be cooking in the background until perfectly fluffy.

Thank you Lynn at Lynn's Cooking Adventures for this terrific recipe!

This is how I made Homemade Mexican Rice AT HOME MY WAY:

Homemade Mexican Rice

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice (not minute rice)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin (key ingredient, don't omit)
  • 1/2 cup tomato sauce (I used one small can.)
  • 2 cups chicken broth (I use 1 can of chicken broth.)

Heat oil in a large saucepan or a skillet, over medium heat and add rice. Cook, stirring constantly, until puffed and barely golden. While rice is cooking, sprinkle with garlic salt and cumin. Stir in tomato sacue and chicken broth; bring to a boil, stir well. Reduce heat to low, COVER and simmer for 20 to 25 minutes, stirring OFTEN (especially at the beginning when the rice will sink and stick to the bottom of the pan).
(** Sometimes I don't have garlic salt and instead, salt my rice like I would for 1 cup of rice, and just use garlic powder.)

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