Recently we made Mexican rice as a side for enchiladas. It was easy and satisfying and we didn't follow any particular recipe but, instead, added whatever our hungry little hearts desired. Mexican rice just begs to be tinkered with.
At the time, we didn't know the difference between Mexican and Spanish rice. But we've since done some yahoo answers extensive research and found that Spanish rice always contains saffron, whereas Mexican rice is more flexible in what it's made of and is cooked with a tomato base.
Either way, it's muy delicioso.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2 cups chicken broth
1 cup white rice, uncooked (if you use Minute Rice, cook it with only 1 cup broth)
Olive or canola oil
1/2 red bell pepper, diced
1/2 medium onion, diced
1 teaspoon garlic
1/2 cup canned black beans, rinsed (optional)
1 teaspoon cumin
3/4 cup taco sauce or salsa
Fresh cilantro (optional)
In a saucepan, bring broth to a boil, add rice, bring back to a boil, then reduce to a simmer and cook covered for 30 to 45 minutes, until rice is soft.
Meanwhile, in a large skillet, heat oil, sauté bell pepper, onion and garlic until just tender. Add black beans, cumin and taco sauce or salsa. Add cooked rice and stir to mix.
Serve topped with cilantro if desired.
For a printable version of this recipe, click here.