Authentic Mexican Rice
There is a special place in my heart for Tex Mex style recipes. I grew up in the carribbean and life down there was all about flavor. When I moved back to the United States it was hard to find any food that was anything close to the food I had grown to love. The first time my parents returned from an American grocery store I cried at the food they brought back. I remember looking at my dad and saying “everything is in a box”. It was a heartbreaking reality for me.
Since then there has been a shift in my lifestyle. If it’s not fast and easy, it doesn’t come from my kitchen. That doesn’t mean the days of homemade are forever gone. I’m reminded of great tasting food every time I prepare homemade enchiladas for dinner.
One thing that will never come from a box in this house is Mexican Rice. I’m certain that once you discover how easy it is to create an authentic Mexican rice similar to what you would expect to find at a local restaurant that you will never be buying a boxed mix ever again either.
When it comes to rice people tend to use pots but for this particular recipe you are going to want a pan, deep skillet, or shallow wok. Start by sautéing your rice with onion and olive oil until the rice turns a light golden brown.
Once your rice is golden turn the heat down and pour in the chicken broth and salsa. Add corn *Optional*. Give it a quick stir and walk away.
Once all of the water has been absorbed into the rice you will notice that the rice appears to be a bit sticky. Normally, when the water from rice has been absorbed the rice is finished. Not when this dish. You’ll want to wait just a few minutes longer for this rice to continue cooking.
When a lightly brown crust has appeared on the bottom the rice is finished. Note: Do not burn the rice but rather wait for added moisture to absorb. Then give the rice a quick mix to break up that golden crust on the bottom and serve.
My family prefers to add corn to this dish but did not have any corn readily available the night the picture was taken. The salsa you choose plays a great role into the level of heat. We like things spicy so we typically use Mrs. Renfro’s Habanero Salsa but have never used a salsa that did not deliver great results.
- 2 tbl diced onion
- 2 tbl oil
- 2 cups uncooked rice
- 2½ cups chicken broth
- 1 cup salsa
- 1 cup corn (optional)
- Sautéing your rice with onion and olive oil in a large skillet until the rice turns a light golden brown. Turn the heat down and pour in the chicken broth and salsa. Stir.
- Add corn *Optional*.
- When a lightly brown crust has appeared on the bottom the rice is finished.
- Note: Do not burn the rice but rather wait for added moisture to absorb. Then give the rice a quick mix to break up that golden crust on the bottom and serve.
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