Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. I also commonly like to use brown rice instead of plain old white rice to get a bit more fiber in my diet. Although this rice is easy enough to make on the stove top, you could make it even easier by cooking it in a rice maker if you have one. That way you are free to work on the rest of the meal without being distracted by checking on the rice. What I like most about Mexican rice is that cooking it in the chicken stock and tomato sauce makes it nice and creamy and full of flavour. This version of Mexican rice went well with my turkey pipian meal .
- 1 tablespoon oil
- 1 onion (chopped)
- 1 clove garlic (chopped)
- 1 green pepper (chopped)
- 1 jalapeno pepper (chopped)
- 1 cup long grained rice (I used brown long grained rice)
- 1 1/2 cups chicken stock
- 2 cups diced tomatoes with liquid
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Heat the oil in a pan.
- Add the onions, garlic, green pepper, jalapeno and saute until tender, about 5-7 minutes.
- Add the rice, chicken stock, tomatoes, chili powder, cumin and salt and bring to a boil.
- Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.