Rice or Soup? The recipe said fluff with a fork, mine turned out more like swirl with a spoon. Even after cooking it for over forty minutes. So instead of fluffy it was kind of wet and soupy, but it still tasted great. I'd make it again for sure. Maybe use a little less liquid. Maybe not. We liked it soupy. Usually it's crunchy :)
Mexican Rice
Source: About.com
adapted by There's Always Thyme to Cook
Printable Recipe
2 tablespoons oil
1/4 of a medium onion
1 1/2 cups brown rice
3 cloves minced garlic
2 1/2 cups chicken broth
1 can Rotel tomatoes with green chilies
4 tablespoons of chopped parsley (optional)
salt and pepper to taste
wedge of lime
In a medium sauce pan, heat oil over medium heat. Add the onion. Saute for about 2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add the garlic to the rice and saute for another minute.
Slowly add the broth and tomatoes. Add the parsley if you're using it. Stir and bring to a boil. Reduce heat to low and cover. Let it simmer for 30 minutes or until all the liquid has absorbed. Squeeze some lime juice on, fluff with a fork and serve.
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I know what I want to have for the dinner today. Yes, Mexican rice ;-) Looks totally comforting!
ReplyDeleteWe haven't had a Mexican night in ages...but, where is the cumin in this delicious looking recipe!
ReplyDelete@ Marigene, the original recipe didn't have it and Larry doesn't like it so I left it out. Same with cilantro. I like, they don't. Next time I'd add some jalapeno though.
ReplyDeleteThanks, Angie and Marigene!
This looks like a wonderful side dish for Mexican Night at Casa de Partridge. Yum!
ReplyDeleteI had something similar for lunch - included eggs. Its such a simple and delicious meal
ReplyDeleteHehehehe, that's what I made last night but a different version, mine turned out wet.
ReplyDeleteI have tried baking the brown rice after frying it, and it turned out fluffy.
Yeah, a new rice recipe for me! I only use brown rice except for risotto. This is just right for us.
ReplyDeleteSounds great, I love Mexican Rice:@)
ReplyDeleteSoupy or not, your Mexican rice looks great!
ReplyDeleteI love adventures in your kitchen :) This sounds delicious!
ReplyDeleteI always have the same problem with my rice! Oh well, it still likes tasty. :)
ReplyDeleteEach week we have taco Thursday so I will have to give this a try. Have a good day.
ReplyDeleteIt looks good to me! I don't mind it a little soupy.
ReplyDeleteThis looks delicious. I love Mexican rice. For my meatatarian husband, I could add hamburger or sausage. :)
ReplyDeleteMaybe it's almost like risotto-esque mexican rice? The flavors sound spot-on delicious!
ReplyDeleteWhat gorgeous pics you took of the food. Looks insanely delicious!
ReplyDeleteI appreciated your comments about the soupy v. crunchy rice condition, lol. I tend to err on the side of not enough cooking time, adding a crunch factor that my husband frowns upon!
ReplyDeletei think it sounds amazing:) and such clean and lovely flavors too. thank you for sharing this.
ReplyDeleteI'm such a huge fan of Mexican rice (and rice in general really). I love how simple but tasty you kept it.
ReplyDeleteTHis looks so good. I bet if you cut down the water by 1/4 cup you'd be good to go. On the other hand, why change something you liked. Soupy is okay if the flavor is right.
ReplyDeleteI'm bookmarking this for next time I make tacos.
I am just beginning to appreciate rice and this looks like something I would definitely try and like.
ReplyDeleteThanks for posting this recipe.
Soupy for me versus crunchy everytime. It looks and sounds elicious. I lik etheidea of canned tomotoes with the chilis already in - I’m all for simplicity.
ReplyDeleteI blame the brown rice. I can never get it right...I recently read a recipe in Cooks Illustrated where they say they solved that problem but baking it! Have to try that.
ReplyDeleteBut it still looks good.
This looks like a risotto and risotto is GOOD!
ReplyDeleteAs long as it tasted good, don't change a thing... just call it Mexican risotto ;-)
ReplyDeleteI don't really care for Mexican but Merry Christmas!
ReplyDeleteI love Mexican rice with chicken. I'd use brown rice. LOVE Rotel :)
ReplyDeleteOooh what a great idea! I will pin this for later reference and make it with veggie broth :)
ReplyDeleteI wonder if you could substitute some salsa for the chicken broth and tomatoes with chilies?? And to Caite, if she comes back, I've been cooking brown rice for years, and it always is good. It's not soft and fluffy like white. It is a bit crunchy. I put it in cold water, bring to a boil and turn down to not quite a simmer for maybe 20-30 minutes, maybe less. And then put in strainer, and if going to use in casserole rinse in cold water. Otherwise, I just add it to some sautéed vegetables for a bit, and voila.
ReplyDelete@ Caite, I've heard baking the rice worked well.
ReplyDelete@ Nan, that is a great idea, sort of like making pasta, but rice! Salsa sounds great, thanks!
Thank you all for commenting :)
Happy holidays!
This rice looks simple, tastya and healthy. Perfect dinner! I might add in a cup or two of black beans for some extra protein. Yum!
ReplyDeleteI have a Mexican friend. I will chat with him about it...!
ReplyDelete