I'm all for a shortcut or ten in the kitchen, but there are some things that just shouldn't be cheated.
Mexican Rice, for example.
Sure, you can buy it in a can or a plastic bag or whatever, but BLECH. It's not nearly as good as what happens when you make it yourself.
This rice is great as a side or when used in overstuffed burritos. There's room to make it as spicy or as mild as you want. And as an added bonus, it reheats really well.
You'll start by chopping a small red pepper.
Saute it in a little bit of olive oil over medium heat.
While the red pepper is busy, chop a small onion.
Throw the onion in the pan with the red pepper and cook until the onion begins to turn clear. Then toss one cup of rice in the pan and stir, stir, stir. Let the rice cook with the oil, pepper, and onion for about three minutes, or until it starts to look a little clear.
While you're waiting for that magic to happen, drain the liquid from a can of diced tomatoes and place it in a measuring cup.
Add water until you have two cups of liquid.
Set aside the tomatoes. Add the liquid to the rice, stir it all up, and turn the heat down until everything is just barely simmering. Put a lid on the pan and let it cook for about five minutes.
Then, if you want, add a little frozen corn. Just toss it in on top of the rice.
And then put the lid back on and allow the rice to continue simmering.
Check on it in another five minutes or so. Test to see if the rice is cooked to your liking (I like it a little al dente). If not, add water as needed and let it keep simmering until you're happy with the done-ness of the rice.
Then pour in the leftover tomatoes from that can you drained earlier and add one cup of shredded cheddar cheese. Stir it all up, and TAH-DAH!
Mexican Rice
1 tablespoon olive oil
1 small red pepper, chopped
1 small yellow onion, chopped
1 cup rice (any will do--I use the cheap stuff)
1 can diced tomatoes (again, any will do)
1 cup frozen corn
1 cup shredded cheddar cheese
- In a large skillet, heat the olive oil over medium heat. Add the red pepper and cook for approximately 2 minutes, stirring occasionally.
- Add the onion. Cook for approximately 2 minutes or until the onion begins to turn clear. Stir occasionally.
- Add the rice. Cook for approximately 3 minutes, stirring occasionally until the rice begins to turn clear.
- Drain the liquid from the diced tomatoes. Add water until you have two cups of liquid.
- Pour the liquid into the skillet. Stir and turn the heat down to medium low so that the rice is just barely simmering. Cover the skillet (a lid is perfect, but in a jam, a piece of aluminum foil will do the trick).
- After about five minutes, add the frozen corn and then replace the lid.
- Cook until the liquid has evaporated. Test the rice to see if it's to your liking. If it needs to cook longer, add 1/4 cup of water, replace the lid, and allow the rice to simmer a bit longer.
- Once the rice is done, add the drained tomatoes and cheese. Stir until the cheese is thoroughly distributed.
This recipe makes about four cups of really good Mexican rice.