Whatever you wish to call it, it’s good.
I make mine a bit simpler than most, but I do have a reason for doing so. It’s because I love to add a tablespoon or so of fresh green chile salsa as a garnish on the plate, and that really livens it up! So if you don’t want to use salsa as a condiment for this dish, just include your favorite chile chopped up to the sauteing of the onion and green pepper and you’re good to go.
- 1 c regular long-grained rice
- 1/2 c of diced onion
- 1/2 c diced green pepper, or red
- 1/2 tsp cumin
- 1/3 c chopped cilantro
- 1 15oz can of tomato sauce
- 2/3 c chicken stock
- salt and pepper to taste
- canola oil for sauteing
- Heat up about 2 tbsp of canola oil in a skillet and saute onion and green pepper until softened. Add the rice and saute until it is browned.
- Add the rest of the ingredients, cover and simmer until liquid is absorbed.
- Serve with green chile salsa on the side.
NOTE: Diced fresh or canned tomatoes can be used instead of tomato sauce if you desire. Adjust the liquid so that you have a total of approximately 1 2/3 c. Corn is also a possible addition. I’d say about a cup of kernels, frozen or fresh.
- Mexican Rice (thedomesticman.com)