Vmburns: One day I was in the mood for Mexican food, so I made a Mexican casserole (think seasoned ground beef, cheese, refried beans, layered between tortillas). It was tasty. But, I wanted something to go with it. So, I found this recipe for Mexican Rice on Carlsbad Cravings. I modified the recipe. I'm not a huge fan of garlic, so there's less garlic in this recipe. I also didn't want it too spicy, so I reduced the jalapenos. That's the beauty of cooking because you know exactly what's in the food and you can adjust as needed.
MEXICAN RICE
INGREDIENTS
2 tablespoons olive oil1 onion, chopped2 cups basmati rice, rinsed and drained2 garlic cloves, minced1 jalapeno pepper, seeded, deveined, minced2 3/4 cups low sodium chicken broth1 cup (8 oz.) tomato sauce1 14 oz. can fire-roasted tomatoes, drained2 teaspoons Tomato bullion with chicken flavor1 4 oz can mild green chiles, chopped1/2 tsp EACH ground cumin, chili powder, dried oregano1/4 tsp EACH ground coriander, smoked paprika, salt
INSTRUCTIONS
- Heat Olive oil in a large pot.
- Add onions and rice and saute.
- Add jalapenos and sauté until the rice is toasted (about 3 minutes.
- Add garlic and cook for 30 seconds. You don't want to burn the garlic.
- Add all of the other remaining ingredients. Stir and bring to a boil.
- Cover and reduce heat to low and simmer until the water is gone and the rice is tender (approximately 15 minutes).
- Remove from heat. Stir and then cover and let sit for 10 minutes.
READERS: When you're in the mood for Mexican food, what's your favorite go to dish? Let me know in the comments for a chance to win an advanced reader copy (ARC) of MURDER IS A PIECE OF CAKE (US Only). Please remember to include your email address if you want to be included in the giveaway.
With small town New Bison’s Spring Festival just around the corner, the pressure is on Maddy to continue her late great-aunt Octavia’s legacy. That means scoring the top prize and transforming Baby Cakes into Southwest Michigan’s must-visit bakery, even though her inexperience in the kitchen brings nightmares of humiliating tagged photos and scathing reviews.
There’s another reason for lost beauty sleep. A second bakery is opening in town under the ownership of CJ Davenport, a shrewd investor with a reputation for sabotaging anyone who gets in his way. And savvy, flashy Maddy tops his list. It’s a sticky spot to be in—more so when Davenport turns up dead with a Baby Cakes’s knife stuck in his back.
Maddy’s whole life just went from #thriving to barely surviving. Now, supported by the crafty Baker Street Irregulars and her new boyfriend, she must find the courage to face off against a killer who could very well get her name trending for the first and last time . . .
If avocados are not to expensive I make guacamole. The other quick sort of Mexican snack we like is a made up dish. On a tostido chip (we usually use the round bite size) place a pickled jalapeno slice and top with a slide of cheddar cheese. Broil for a minute or two (just until the cheese melts). The rice dish sounds really good. I plan to give it a try.
ReplyDeletelroth(at)pcext(dot)com
I like the tostido chip side. That sounds good. I love pickled jalapenos. Thanks for the comment and good luck!
DeleteI love to make enchiladas in the oven. They are easy and always have plenty of leftovers. Thanks for the yummy recipe!
ReplyDeleteJess
Maceoindo(at)yahoo(dot)Com
Thanks for commenting. I love enchiladas, too. So tasty. Good Luck!
DeleteThank you for the delicious sounding recipe! Since hubby isn't as big of a fan as me, I will also be altering the amount of each ingredient to make a smaller amount. Yes that's the beauty of recipes (and the use of my math skills from school years ago).
ReplyDeleteOne of the favorite Mexican meals is to make my Mom's homemade enchiladas. I'm away from home so can't send the whole recipe, but here's a general idea. It's hamburger meat cooked with onions and bell peppers. Then you add chopped black olives and melt in a lot of cheese to it. In a pan put your enchilada sauce (I have two pans because hubby likes super hot.). Heat the flour shells for about 15 seconds. Dip each side through the sauce and then spoon meat mixture one it. Roll and place in pan that has a bit of sauce in the bottom. Top with cheese and bake until hot - about 25 minutes - in 350 degree oven. I have changed this recipe too over the years. With just the two of us and not eating as much as we once did it seems, I now don't roll them. Instead I cut the shells to fix flat into the dish I'm going to use. Then make layers of shells dipped in enchilada sauce and the meat mixture - making anywhere from 2 to 4 layers. Top with cheese and back. Just means cutting out a serving, but less time making since you are rolling them.
Would LOVE the opportunity to read and review MURDER IS A PIECE OF CAKE! Thank you for the chance to win a copy.
2clowns at arkansas dot net
That sounds tasty. I'm not great at rolling either, so your solution sounds great. Thanks for sharing and good luck!
DeleteNot really a fan of mexican food. cheetahthecat1982ATgmailDOTcom
ReplyDeleteNot everyone is, but thanks for commenting and good luck!
DeleteLooks yummy Valerie, and now I'm going in search of a Mexican rice recipe I used to make all the time!
ReplyDeleteYou know, I used to include ground beef with the rice and I might just need to try that again.
Deletei do like spanish rice is that close enough to Mexican to count?
ReplyDeletefruitcrmble AT comcast DOT net
I think they are they same, but I'm not sure. I considered removing the word Mexican from the title, but. . . I couldn't think of a replacement. Maybe next time I'll call it Spicy Rice. Thanks for the comment and good luck!
DeleteI'm excited to read this book! My favorite is burritos. lindaherold999(at)gmail(dot)com
ReplyDeleteYum! I love burritos, too. I'm excited for you to read the book, too. Good luck!
Delete"Mexican" covers a lot of ground. It's a very forgiving term.
ReplyDeletelibbydodd at comcast dot net
Libby, I don't know how "authentic" the term is, but I think it implies a certain flavor. At least, I hope so. Thanks for the comment and good luck!
DeleteThat looks fabulous! I can smell it from here.
ReplyDeleteOMG! It was very tasty and I thoroughly enjoyed it.
DeleteThat looks so good. I'm not a big fan of garlic either. My go-to Mexican dish is tacos and refried beans. Thank you for the chance to win. aprilbluetx at yahoo dot com
ReplyDeleteApril, I love tacos and refried beans. I have had some truly yummy tacos from a local shop. One has bang bang shrimp. Thanks for the comment and good luck!
DeleteIt is hard to beat guacamole and tortilla chips. Leftover barbeque or chicken, doctored and rolled up in a soft tortilla is also good. patdupuy@yahoo.com
ReplyDeleteI don't think I've tried leftover barbecue and chicken in a tortilla. . . yet, but I see it in my future. Thanks for the suggestion and good luck!
DeleteMy favorite Mexican food is a steak burrito. I usually pick one up at the Mexican restaurant by my house. If I'm making something at home I make chips and cheese or quesadillas.
ReplyDeletediannekc8(at)gmail(dot)com
I do enjoy chips and queso and steak burritos, too. Not sure if I've shared the recipe, but it was yummy, too. Just the right amount of heat. Thanks for commenting and good luck!
DeleteI am a taco fan, especially shrimp tacos, with lots of chips, salsa and guacamole. Love Spanish/Mexican rice with chicken cut up and mixed in. It's a quick and easy meal if I add a green salad or sliced cucumbers in a vinegar dressing. Congrats on the new book. I look forward to reading it.
ReplyDeleteMarcia, I love shrimp tacos, too. I like a simple salad idea too, especially in the summer. Thanks for commenting.
DeleteAnother enchiladas fan here. I make them often for dinner. Your recipe looks so good. Will have to try it. Thanks for the chance!
ReplyDeletejarjm1980(at)hotmail(dot)com
Enchiladas are so yummy. It turned out well. I hope you like it. Good luck!
DeleteI haven't had Mexican food much at all. It wasn't something my parents liked when we were growing up and there's not a lot of Mexican restaurants here either. I did like the enchiladas I had a couple times, though most of the food around here is an Americanized version so not sure how close it is.
ReplyDeletekozo8989(at)hotmail(dot)com
Alicia, I had never eaten a lot of Mexican food growing up either. I'm not sure about the authenticity, but I do enjoy it. Thanks for the comment and good luck!
DeleteWe really like that Mexican Lasagna recipe you posted here a while back. Yummy! ckmbeg (at) gmail (dot) com
ReplyDeleteRiley, I'm so glad you enjoyed it. I made it with the Mexican Rice and it was so good. Thanks for letting me know you've enjoyed it and good luck!
DeleteWe usually have burritos once every couple of weeks, love all mexican food! tWarner419@aol.com
ReplyDeleteOh, I love burritos and almost any foods, but there is so much you can do to it. Chicken burritos, steak, pork, ground beef, OMG! Thanks for the comment and good luck!
DeleteI grew up in the Mojave Desert in CA surrounded my many Mexicans. They taught my mom to cook real Mexican food. Oh my goodness, all seven of us loved it. Our neighbor taught mom to start with low heat and we can work up from there. I stayed at a medium. My three brothers went to high heat and my sister stayed at a low heat. So mom always made everything mild and put extra spice in the middle of the table so the rest of us could make it the way we liked. Dad was the only one that really didn't like Mexican food. Sigh Oh well. When I married my husband didn't like Mexican food. So sometimes I would make both, Mexican food and American food. As it turned out, I was the only one that loved real Mexican food. So, a friend and I would go once a month to a real Mexican restaurant (while the kids were in school all day) and spend time enjoying each others company and eat Mexican food with virgin margaritas. YESSSS I love enchiladas. This Mothers Day my husband surprised me by taking me to a real Mexican restaurant in the area. Oh I had the most wonderful enchiladas while he had fish tacos. And he enjoyed them. Would love to read your book. Thanks for sharing the recipe. Looks wonderful. quilting dash lady at comcast dot net
ReplyDeleteWhat a lovely story and a nice surprise from your husband. Thanks for sharing and good luck!
DeleteI make tacos, refried beans and spanish rice also enchiladas, flautas and tamales deborahortega229@yahoo.com
ReplyDeleteI love tamales, but have never tried them. Hmmm, I might need to change that. Thanks for the idea and good luck!
DeleteI love beef chimichangas and shrimp quesadillas. I have made tacos and enchiladas for my family before for a quick evening meal. cherierj(at)yahoo(dot)com
ReplyDeleteAll of that sounds good. I love shrimp, but haven't tried shrimp quesadillas, yet. I will need to correct that lapse. Thanks and good luck!
DeleteThank you for this recipe dear Valerie! I enjoy your great tasting recipes and have made so many of them! I am intolerant of onions, which limits my Mexican food selections. When I go to a Mexican restaurant, pretty much the safest thing I can order is Quesadillas. Sometimes I am fortunate to have something made up for me by the chef, so that opens up the selection for me. LOOOOVE your books! Blessings! Luis at ole dot travel
ReplyDelete