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You are here: Home / Bread & Breakfast / A la Mexican rice

A la Mexican rice

06/10/2012 //  by Connie Veneracion

A la Mexican rice | casaveneracion.com
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Although Mexican rice and Spanish rice are terms often used interchangeably, there are marked differences between the two dishes — saffron and chilis.

Spanish rice is red-orange because of the tomatoes and saffron.

Mexican rice has tomatoes and, often, tomato sauce, no saffron and is a bit hot because of the addition of chilis.

Both are delicious.

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This Mexican rice-inspired dish has no tomato sauce nor fresh tomatoes. Instead, I used sun-dried tomatoes soaked in herbed olive oil.

Mexican Rice

A la Mexican rice

Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4
Author: Connie Veneracion

Ingredients

  • 2 cups long-grain rice rinsed and drained
  • 2 tablespoons garlic minced
  • 1/2 cup onion chopped
  • 1 bird’s eye chili finely chopped
  • 1/2 cup sun-dried tomatoes in olive oil chopped
  • 2 tablespoons olive oil from the jar of sun-dried tomatoes
  • 3 to 4 cups meat broth (or use fish stock)
  • salt to taste
  • pepper to taste
  • a pinch of cumin
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh cilantro chopped
  • 1 tablespoon lime or lemon juice

Instructions

  • Heat the olive oil in a pan. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.
  • Add the rice. Stir to coat each grain with oil.
  • Pour the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper (how much depends on how well-seasoned the broth already is), and the cumin. Turn on the rice cooker and cook the rice as you normally would.
  • When the rice is done, leave it in the cooker for another ten minutes. Then, fluff the grains with a fork and stir in the parsley, cilantro and lemon juice. Add more salt and pepper, if needed.
Mexican Rice
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Bread & Breakfast Rice & GrainsCinco de Mayo Mexican & Tex-Mex

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Reader Interactions

Comments

  1. Blackwidow

    06/10/2012 at 4:38 pm

    How very timely. My sister sent me tons of sun-dried tomatoes from Australia. I would try this rice dish this coming June 12 when the kids are home.

    Thanks for another great meal idea!

    • Connie Veneracion

      06/10/2012 at 5:14 pm

      By the way, it’s great with anything grilled. :)

  2. Blackwidow

    06/18/2012 at 10:47 pm

    Oh, I use sun-dried tomato as sandwich filling, with cheese. I munch on them too, as is. I also use it as substitute for fresh tomato in dishes that calls for the use of fresh tomato. In fact, I find sun-dried tomato more flavorful. I just love them.

    • Connie Veneracion

      06/19/2012 at 1:02 am

      I agree — more flavorful and easier to store. No problems with spoilage.

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