|Mexican Rice with Enchiladas Suizas and Busch's Fiesta Black Beans|
If you're looking for a homemade version of the rice you get at a Mexican restaurant, look no further. It used to be that when I made Mexican food, I would use one of the Lipton flavored rice pouches and call it good. The thing was, though, that I was the only one who would eat any of it, and eventually it just ended up in the trash. This rice, though, gets eaten. Go figure.
The recipe pretty much came from Allrecipes.com. I made enough changes to it, though, that I feel like I can post it here instead of just providing a link. It's pretty easy to make, and it's delicious. Use your favorite salsa to personalize it, but know that if your salsa is hot, so will your rice be. You've been warned.
Half a recipe was enough for Eddie, Ezra, and myself. It tastes good left over too, though.
- 3 T canola oil
- 1 cup uncooked long-grain rice
- 1 clove garlic, minced
- 1 1/2 tsp taco seasoning
- 1/4 cup finely chopped onion
- 1/2 cup of your favorite salsa (fresh or jarred)
- 2 cups chicken broth (or 2 cups water + 2 chicken bouillon cubes)
1. Heat oil in a large skillet over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with taco seasoning.
2. Stir in onions and garlic, and cook until they are tender.
3. Stir in salsa and chicken broth (or water + bouillon). Bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes. Fluff with a fork.
Makes about 6 servings