Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of my favorites. I don't care for refried beans (I figure if they couldn't fry them right the first time, frying them again won't help) but rice with some enchilada sauce and an enchilada or two on the side makes me a happy gringo.
- 1/2 cup long grain rice
- 2 Tbsp vegetable oil; separated
- 1/4 chopped onion
- 1/4 cup chopped green pepper
- 1 Tbsp chile powder*
- 1 clove garlic; finely chopped
- 1/4 cup diced tomatoes
- 1 cup chicken stock
- 1/2 tsp. salt
- Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.
- Add onion, green pepper, and chile powder and continue cooking for 5 minutes, stirring often.
- Stir in garlic and cook 1 minute longer.
- Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.
- Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.
Note, add some cubed leftover chicken, pork, or beef to the rice while it cooks and you have a delicious and inexpensive meal.
*Recipe for chile powder.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||1 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|