Mexican Rice
The Mexican rice recipe is a really easy dish to cook. It does not require a whole lot of preparation or cooking time and is so delicious. I love to make this Mexican rice recipe and love to serve it at get-togethers with friends and family. This dish has many names depending on where in the world you live.
My Mexican rice is just a simple and easy recipe to follow and make and requires very little time to make. I have seen this dish made with carrots and peas as well, however since I do not care for peas, I would prefer not to make it that way, and therefore I don’t.
When making this dish or any other dish I post here on the blog, it is always your choice what you do or don’t use. I have no problem with any of my fans or friends changing or tweaking my recipes to make them your own.
Mexican Rice
Equipment
- 1 medium heavy skillet or a cast iron skillet and lid
- 1 measuring cup
- 1 wooden spoon
Ingredients
- ⅔ cup chopped onion
- 1 can 8 oz whole tomatoes
- 2 tsps salt
- 3 tbsp bacon fat
- 1 cup raw white rice
- 1 cup chopped green pepper
- 1 tsp chili powder
- chopped fresh tomatoes
Instructions
- In a medium-sized heavy skillet with a tight lid, saute' the onion in the hot bacon fat. Stir in the rice, 1 cup green pepper, chili powder, canned tomatoes, and the salt.
- Now add 2 cups of water, and bring to a boil. Then reduce the heat, and let it simmer uncovered for about 20 minutes, or until the liquid is absorbed and the rice is cooked. Now garnish the rice dish with chopped tomatoes and green peppers. Time to eat.
Nutrition
It’s all in the presentation of the Mexican rice
I know I keep saying this but it is so true. I really love making as well as eating this dish. It looks and tastes so delicious. It also smells so yummy when it is cooking. Sitting back and smelling the fragrance coming from the kitchen, I already have my plate ready.
I remember asking my grandma once what was the difference between Mexican rice and Spanish rice. The answer I got was that Spanish rice is a little firmer and heartier.
Grandmas also informed me that Mexican rice is a bit softer and melts in your mouth. I remember also that grandma use to use cumin in her recipe which she said gives it the orange color. But whatever you decide to call Spanish rice or Mexican rice, they are both delicious.
So once you have tried this recipe, please leave me a comment below to let me know how you enjoyed it.