In addition to the chicken enchiladas I made last night, I also decided to put together some Mexican rice. Mexican rice and Japanese fried rice are two things I wanted to figure out this year, and last night I think I made decent progress towards figuring out the first of those two things. This is a recipe in progress, and I may amend it as I go along. Feel free to experiment with this as you see fit.
What you’ll need:
1-3 tablespoons oil
1C long grain white rice
1 onion, minced
6 cloves garlic, peeled and minced
Cumin
1/4C frozen corn
2C chicken broth
1 lime, quartered
Begin by heating the oil in a saucepan large enough to accommodate the 3 cups of rice we’ll wind up with in the end. Add the onions and saute until they are tender and slightly translucent. Add the garlic and stir it around for a few more minutes.
Add the rice and stir vigorously for a few minutes to get the rice warmed up. Don’t stop stirring or the rice will stick to the bottom and start to burn. Add the cumin and frozen corn, and then the chicken broth. Give it a few good stirs to get everything mixed together, and then cover the pan and cook bring everything to a boil. Once you’ve reached a boil, reduce the heat and cook the rice for about 20 minutes.
Once the rice has cooked, transfer to a serving dish and squeeze the lime quarters over the top, turning the rice over as you go. Enjoy!
Two things I will add to my next batch of Mexican rice, in addition to more cumin, are cilantro and a small amount of tomato sauce. I may also add black beans at some point. The problem with working with such a small amount of rice to begin with is that a regular can of black beans is overkill with only 1 cup of rice; I’ll have to do black bean burritos or something along with it.
Enjoy!
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