Authentic Mexican Rice

Do you pin? I love to pin, and I love Pinterest. Another thing I love is seeing what other people repin from me. I get the daily recap email, and I really like seeing what is getting everyone's attention. Usually it's something new, or something that is trending because of  holiday, football game, or who knows why.  The other reason I love these emails from Pinterest is sometimes it reminds me of a pin I had forgotten.

A while back, I pinned a recipe for Authentic Mexican Rice that was from O Taste and See. It really grabbed my attention since I love Mexican Rice and we have such a poor selection of options around here for Mexican, and as simple as it is, I love the rice served at Mexican restaurants.  And, almost everyday someone would repin that pin. Never a huge response, but steady. So it is always there in front of me, never letting me forget about it. Yup, it was destiny. I finally made it. Super simple, and ya know what? We loved it!

It was not spicy, so Truckin' Man loved it. Don't tell him, but next time I am going to add just a tiny bit of the jalapeno and see if he can't love it that way. If he doesn't like it, no worries, I'll take care of the whole recipe!

Authentic Mexican Rice (Source: O Taste and See)

14.5 oz can diced tomatoes
1 small onion, chopped
1 jalapeno pepper (optional)
2 cups long grain white rice
1/3 cup canola oil
4 garlic cloves, minced
2 cups chicken broth
1 1/2 tsp salt
Cilantro, optional

Preheat oven to 350 degrees.  Rinse rice in mesh strainer under running water, until water runs clear. Let rice stand in strainer for excess water to drain. Meanwhile, add tomatoes and onions to blender and process until smooth. Pour out exactly two cups of the mixture, add chicken broth if needed to measure two cups.  Mix with 2 cups of chicken broth, stir to combine. Set aside. Remove seeds and ribs from jalapeno, dice and set aside.

Over medium high heat, heat oil in dutch oven; add rice. Cook rice in oil until it is starting to turn golden, stirring often.  Reduce heat to medium, add garlic and jalapeno.  Continue stirring while the jalapeno and garlic saute, for a couple minutes.  Add tomato mixture and salt to rice, and bring to boil.  Cover dutch oven with lid, and transfer to oven. Bake for 15 minutes, then remove from oven and stir.  Bake for an additional 20 minutes, or until all liquid is absorbed. 

Remove from oven and let set for five minutes.  Serve with cilantro.

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Creamy Mexican Rice

For Surprise Recipe Swap this month, I headed over to Desiree's blog at SteakNPotatoesKindaGurl.  She had so many recipes to look through, but when I found her Mexican Sour Cream Rice, I knew I had to make it. I have seen versions of this recipe in various cookbooks and always meant to try it and just never get around to it. Thank you Desi for having this recipe, so that I finally got around to making it!

I did make a few tweaks to Desi's recipe, I swapped out the sour cream for Greek Yogurt, just because that is what I do anymore. I always have Chobani in the fridge, but not always any sour cream. I did tweak the cheese also, because of what I had, but I loved it! It was a lovely creamy rice, with a lovely Mexican flavor from the peppers and cilantro.  I will be adding this rice to a regular rotation on our menu!

Creamy Mexican Rice (Adapted from: SteakNPotatoesKindaGurl)

1 Tbsp olive oil
1 cup uncooked long grain white rice
1 - 14.5 oz can chicken broth
1 cup Greek Yogurt
1 - 4 oz can diced green chile peppers
2 cups shredded cheddar cheese, divided (Colby or Pepper Jack would also be great)
1 1/2 cups frozen corn
1 Tbsp Jalapeno slices, diced (the slices you use for nacho's, then dice them)
1/4 cup chopped cilantro
Salt and Pepper

Saute rice in olive oil in large pot, over medium high heat, for 4-5 minutes. Add chicken broth, and bring to a boil.  Once boiling, reduce heat to low, cover and simmer for 20 minutes.

While rice is simmering, preheat oven to 375 degrees.  Lightly grease casserole dish.  Set aside.  After rice has simmered for the 20 minutes, remove from heat and add Greek Yogurt, green chile peppers, one cup of cheese, corn, jalapeno, and cilantro. Mix until all are combined. Taste for seasoning and add salt and pepper as needed. Pour rice mixture into casserole dish and top with the remaining cheese.

Bake uncovered, for 30 minutes.  Remove from oven, and garnish with additional cilantro if desired.

Enjoy!

Printable Recipe

Interested in Secret Recipe Swap? Each month participating bloggers get assigned to another blogger and have to pick and cook a recipe from our partners blog!


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White Rice with Toasted Angel Hair Pasta

I LOVE watching my foodie shows. Learning new cooking techniques, new recipes, and sometimes the shock factor of what other people eat! I enjoy the Food Network, but sometimes get tired of it. The Cooking Channel is not offered here (sob), so one day I found myself over at PBS. Does anyone else watch the cooking shows over there? I was in shock at how many are aired. I set my DVR to record Pati's Mexican Table, and am so glad I did! I came to find out it was her first season, and her second season is starting soon. I am going to be checking into more of the shows over at PBS now!

Pati's Mexican Table is a great show. Pati teaches you Mexican cooking, something I would truly love to learn. So, the other night when I was looking for a side dish, I remembered a simple dish she made on her show. Why not start simple? I loved it!  If you haven't seen Pati's show, please check it out... and try this recipe! The only change I made to it, was to add some cilantro... Just because I love cilantro!

White Rice with Toasted Angel Hair Pasta (Source: Pati's Mexican Table)

2 cups white rice
1/4 c. vegetable oil
1 c. angel hair pasta, broken into pieces
1/4 c. white onion, diced
1 garlic clove, minced
4 c. water or chicken broth
1 T. fresh lime juice
1 t. kosher salt
1/4 c. chopped cilantro

Soak white rice in hot water for 5 minutes. Drain, rinse with cold water and drain again. In a cooking pot, heat the oil over medium heat until hot, but not smoking. Add the angel hair and fry for about 2 minutes, stirring constantly. It should be browned but not burnt. (On the show she describes the color as "tanned")

Add the drained rice, cook for 3 to 4 minutes, stirring occasionally.  Rice should reach a milky white color and it feels and sounds heavier when you move it.

Add onion and garlic, stir and cook for another 2 minutes. Add water or broth to the rice, add the salt and lime juice.  Once it comes to a boil, reduce the heat to low, cover with the lid, and cook for about 20 minutes.

The rice is ready when the water has been absorbed and the rice is tender and cooked. Turn off the heat and keep it covered for at least 5 minutes. Add cilantro.  Fluff with a fork and serve. 

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Red Chile Chicken with Rice and Black Beans

This dish has been a long time coming for me. I first saw the recipe back in October, and it immediately went onto my must try list. The delay was due to the spice it called for, "Ancho Chili Powder".  I'd never tasted or heard of Ancho Chili Powder before, so I was not about to substitute. I was now on a mission to find that spice. Living out in the middle of farm country, that was not an easy task. I finally found that Penzey's sold it, so I sent for it in my most recent order. I am so glad I waited, its a lovely smokey chili flavor, without much heat....in my opinion :) But I like things with a little kick, so most don't always agree with my thoughts on what is hot or not. You try it and decide! 

Red Chile Chicken with Rice and Black Beans (adapted from Smells Like Home)

2 T. canola oil
4 boneless, skinless chicken breast (about 1 1/2 pounds)
2 1/2 T. ancho chili powder, divided
1 large onion, diced
1 c. white rice
4 garlic cloves, minced
1 1/2 c. chicken broth
1 (15 oz) can black beans, drained and rinsed
1/3 c. chopped cilantro
Salt

Heat oil in a large heavy pot, over medium high heat.  Season chicken breasts with salt and 1 Tablespoon of ancho chili powder.  Place chicken in hot oil, and brown on each side, about 3 minutes.  Remove chicken to plate, leaving behind as much oil as possible.  

Add onion and rice to pot. Stir for several minutes, until the rice turns from translucent to opaque.  Add garlic and remaining 1 1/2 tablespoons of ancho chili powder. Cook one minute, and then add broth and salt, to taste.  Stir well.  Bring mixture to boil, then reduce heat to medium low.  Cover, and cook for 10 minutes.  

Cut chicken into 1" pieces.  Add them to the pot along with beans.  Cover and cook 12 minutes longer, or until rice is tender. 

Top with additional cilantro, sour cream and cheese and desired.