Wednesday, April 18, 2012

Mexican Rice

(this is all the Spanish I know basically)

Really, I crack myself up.  
So, I had a conversation under one of my son's dinner photos about Mexican or Spanish Rice with a reader.  I always say I am a big Mexican food fan, but the reality is, I don't like onions much, and I loathe beans if you remember.  I don't like shredded meat in Mexican food, has to be ground beef or chicken.  Ultimately, I think I am a complete "poser".  Is that word outdated now?   Anyway, a reader said her rice always turns out sticky.  I wanted to make her a new version but the truth is, I like my Mexican Rice a little sticky guys!  You could easily make this rice fluffier by reducing the amount of liquid by about 1/3 cup, letting it cook and then fluffing it up.  I just like a little stickage and stuff.  I like all other rice fluffy and wonderful but Mexican rice...

So I will share my recipe, you can love it or lump it.  I use a prepackaged rice for this.  So go with it, or don't and just use my method.  Yes, I realize it is sodium laden.  You can use salsa that is mild, or hot, it is completely up to your taste.  I ADORE this rice.  It is so good just alone, but when I decided to try and use it for Mexican Rice I was pleasantly surprised at how much excellent flavor it added.  I do use some fresh onions and peppers as well as the salsa.  I think you need some freshness in with store bought items to give them some life again.  We are eating this rice tomorrow with my Enchilada Casserole and I can't wait!

Mexican Rice
1 tbsp butter
1/2 cup diced bell peppers (any color)
1/3 cup minced onion
1/3 cup salsa
1 1/3 cups water
1 pkg of Yellow Rice (saffron rice)
Melt butter in a medium saucepan.  Add in onions and peppers and saute for 2-3 minutes until softened.

Add in salsa and water. 

From here on out, follow the directions on the back of your package.  Mine called for 1 2/3 cup water, I reduced it to
1 1/3 cups to compensate for the addition of salsa and its liquid .  Does that even make sense?  I hope so!  
You can garnish this with green onion, cilantro, whatever you choose.  Don't even comment on how salt laden the package of rice is.  I realize that, but it is one packaged item I cannot live without.  If you want to omit the package of rice, follow all of the steps and add in 1 3/4 cups of chicken stock and 1 1/2 cups of rice.  Use instant or regular.  This has great flavor and isn't to spicy.  You know how to kick it up if you want it spicier though!!

Serve this next to enchilada's!  Yum!!

Your "where IS my sombrero"chefwannabe

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