Monday, May 16, 2011

Mexican Rice

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Whenever a family member's birthday comes around, we gather at my parents' house and my mom cooks us whatever menu we want. This past birthday, I asked for chicken parmigiana, my mom's Hawaiian baked beans and pierogies. Yea, I get that they don't exactly go together, but it was my birthday! Nothing was off limits. 

I decided to switch it up this year, but in the past I would always also include Mexican rice. Sometimes I'd swap something out for homemade macaroni and cheese or twice baked potatoes, too. Again, it all still doesn't exactly go with the rest of the meal, but I give myself permission to be a little quirky on my birthday.

I've always, always loved Mexican rice. The other night when I made tacos for girls' night, I decided to try something new and make some of my own. It was super easy and didn't take all my attention. That's always preferred when my friends are over since I'd rather be talking and sipping wine instead of being locked down in the kitchen. Everyone said it was great, and I agreed. I was so pleasantly surprised with the end result and I know I will be making this again for future taco nights.

Printable Recipe

  • 2 tablespoons butter
  • 1 1/2 cups long-grain rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 cups water
  • 1 (14 1/2-ounce) can diced tomatoes with green chiles
  • 1 teaspoons chili powder
  • 1 teaspoon salt

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.

Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes

Source: Adapted from Paula Deen

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