Mexican rice is so flavorful and with a little prep, very easy to make. The trick is to sauté the green pepper, onion and garlic in oil prior to adding the rice. It really enhances the flavor of the rice. I love to serve this rice with smoked meats, in addition to other traditional Mexican dishes.
- 1 green pepper, sliced into large strips
- 1/2 white onion, sliced into large strips
- 1 garlic clove, minced
- 1 cup @texmati white rice
- 1/2 can (15 oz) can diced tomatoes (I freeze the other half in a baggie)
- 1 3/4 cup water
- 1 TBS @betterthanbouillon chicken stock
- 1/2 cup frozen peas
- 1 carrot, diced
- 1/2 tsp Sazón spice
- Dash of salt, pepper & ground comino
- Heat oil in medium pot and add green pepper & onion. Cook for 3-4 minutes and then add garlic. Cook for another 1-2 minutes and then add rice. Cook for 3-4 more minutes, stirring occasionally. You want the rice to get lightly toasted - a light brown color.
- Once rice is toasted, add water, bouillon and tomatoes. Stir until combined. Then add Goya packet and other spices. Bring to a light boil.
- Turn heat down to low simmer and add peas & carrots. Cover the pot. Simmer on a low simmer for 15 minutes. Once all liquid is absorbed, remove from heat and let sit for 20 minutes, before serving.
It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!
- 4 cups of pumpkin or butternut squash, cut into small pieces
- 1 cup of brown rice
- 1 small onion, chopped
- 4 garlic cloves, minced
- 3 green onions, sliced
- Dash oof cinnamon, nutmeg & cloves
- 1 tsp Lawry’s Seasoned Salt
- 1 tsp fresh cracked pepper
- 1 TBS butter
- 5 sprigs of fresh thyme
- 1 whole habanero pepper (optional)
- 2 3/4 cups vegetable stock
- In a large stock pot, sauté the onions & garlic until transparent.
- Add the seasonings, seasoned salt, black pepper & thyme, and saute for 1-2 minutes, until fragrant.
- Add the pumpkin along with the vegetable stock and stir until seasoning is incorporated.
- Add the rice and bring to a boil.
- Add the butter and the habanero (optional), and reduce the heat to a simmer.
- Cover and simmer for 20-25 minutes, until all liquid is absorbed.
- Remove from heat and leave covered for 15 minutes.
- Keep dish warm until ready to serve.