Mexican Rice

This is a great Mexican side dish sometimes mistakenly referred to as Spanish rice. You can find it on the menu of just about any Mexican restaurant here in Los Angeles and through out the south west.

Mexican rice is super simple to make and can be cooked on the stove top or oven baked. The main components include long grain rice, tomato sauce, onions, garlic (optional), and water or broth. Normally vegetable or corn oil is used for this dish however I am using a combination of canola and olive oil.

As for versatility you can add or subtract what you’d like. A couple common ingredients used include carrots, olives, corn and cilantro. But you can be as creative as you like as long as you don’t stray to far off the beaten path

On a personal note, I often prepare my version of Mexican rice for my lunch crowd with grilled corn, green chili and black beans though I know black beans aren’t classically Mexican, but nevertheless tasty tasty! That said this time I am omitting the corn and black beans and instead will be adding vermicelli pasta

Shopping List

Long grain rice

Vermicelli pasta

Onions

Celery

Green Chilies

Garlic

Tomatoes

Cilantro

Roasted cumin

Granulated garlic

Ancho chili

Red pepper

Salt

Pepper

My Mad Method

Ready to Serve

 

4dl long grain rice sautéed, 2-3dl vermicelli pasta browned

  

200g onion, and 100g celery diced and sautéed, 100g green chili fire roasted, 1 tsp garlic sautéed, plus all juice

150g vine ripened tomatoes, diced

 Cilantro to taste, rough chopped

Spice Mix: 

1 TBS each: roasted cumin, and granulated garlic
 

1/4 tsp each: red pepper, and ancho chili,  salt and pepper to taste

2.5dl tomato puree (or sauce)

 6dl chicken stock or broth

Warm rice, vermicelli together with onion, celery and peppers

 Add spice mix sauté for 1 or 2 minutes

Add stock, tomato puree, and diced tomatoes, bring to a boil reduce temperature and simmer for 20-25 minutes or until done

Just before service toss in the chopped cilantro