Thursday, December 15, 2011

Mexican Rice

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.


Joining 
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

33 comments:

  1. I know what I want to have for the dinner today. Yes, Mexican rice ;-) Looks totally comforting!

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  2. We haven't had a Mexican night in ages...but, where is the cumin in this delicious looking recipe!

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  3. @ 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.

    Thanks, Angie and Marigene!

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  4. This looks like a wonderful side dish for Mexican Night at Casa de Partridge. Yum!

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  5. I had something similar for lunch - included eggs. Its such a simple and delicious meal

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  6. Hehehehe, that's what I made last night but a different version, mine turned out wet.

    I have tried baking the brown rice after frying it, and it turned out fluffy.

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  7. Yeah, a new rice recipe for me! I only use brown rice except for risotto. This is just right for us.

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  8. Soupy or not, your Mexican rice looks great!

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  9. I love adventures in your kitchen :) This sounds delicious!

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  10. I always have the same problem with my rice! Oh well, it still likes tasty. :)

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  11. Each week we have taco Thursday so I will have to give this a try. Have a good day.

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  12. It looks good to me! I don't mind it a little soupy.

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  13. This looks delicious. I love Mexican rice. For my meatatarian husband, I could add hamburger or sausage. :)

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  14. Maybe it's almost like risotto-esque mexican rice? The flavors sound spot-on delicious!

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  15. What gorgeous pics you took of the food. Looks insanely delicious!

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  16. I 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!

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  17. i think it sounds amazing:) and such clean and lovely flavors too. thank you for sharing this.

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  18. I'm such a huge fan of Mexican rice (and rice in general really). I love how simple but tasty you kept it.

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  19. THis 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.

    I'm bookmarking this for next time I make tacos.

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  20. I am just beginning to appreciate rice and this looks like something I would definitely try and like.
    Thanks for posting this recipe.

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  21. 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.

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  22. I 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.
    But it still looks good.

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  23. I only use brown rice and that sure looks good. Might have to make some and have chicken and rice.
    Here's My Weekend Cooking

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  24. This looks like a risotto and risotto is GOOD!

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  25. As long as it tasted good, don't change a thing... just call it Mexican risotto ;-)

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  26. I don't really care for Mexican but Merry Christmas!

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  27. I love Mexican rice with chicken. I'd use brown rice. LOVE Rotel :)

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  28. Oooh what a great idea! I will pin this for later reference and make it with veggie broth :)

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  29. I 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.

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  30. @ Caite, I've heard baking the rice worked well.

    @ Nan, that is a great idea, sort of like making pasta, but rice! Salsa sounds great, thanks!

    Thank you all for commenting :)
    Happy holidays!

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  31. 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!

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  32. I have a Mexican friend. I will chat with him about it...!

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