Yvonne's Mexican Rice & Enchilada Sauce

I make good rice.

Long grain rice only. I prefer Mahatma brand. The grains are nice and unbroken unlike the cheaper brands.

For a nice amount to serve..hmm...5 maybe?

Use a regular sized coffee mug (not one of those giant ones, just a regular size). and fill it with rice (not rinsed, anything).

Pour some canola oil in the skillet, about..two passes. Not too much, but enough to coat all the grains nicely

Medium high heat, brown the rice until it's just lightly golden and toasty. About halfway through you can add in some fine chopped onion and fresh garlic about a mediumish minced clove to brown along with the rice.

Then add two of those same coffee mugs full of water.

Add about 1/2 - 3/4 small can of tomato sauce. (edited to clarify, an 8 oz can of tomato sauce, a good brand like Contadina, Del Monte...I find the cheaper store brands don't have the same good flavor)

Season: salt, pepper to taste (taste it). If you didn't add the garlic, then add about 1/2 tsp garlic powder, and about 1/4 tsp of ground cumin. (if you used the fresh garlic, omit the powder)

Cover tightly, cook for about 18-20 minutes on low heat. Don't disturb, don't lift the lid.

Perfect arroz.

You can:

Add some fine chopped tomatoes, a little sprinkling of frozen peas (for color, and you can also substitute chicken broth for the water if you like.

Rice isn't hard, don't make it more complicated than that, you don't have to.

Try it and let me know how you like it.

and thanks too, for calling it "Mexican Rice"

Drives me batty when people call it "Spanish Rice".

Spain is no where near Mexico, and they have their own rice. And it's totally different.

Once you make it, you'll think that boxed stuff is garbage. Seriously.

Rice is cheap and easy to make and you always have the ingredients on hand. And another tip, go to the Mexican aisle and get the ground cumin from the Mexican brands that come in a bag.

I can get the Chipotle rice too.

It's basically the same recipe..sans the tomato sauce, and just add some chopped cilantro, about a light handful.

<eta> a light squeeze of lime mixed in after it's cooked, too.

Easy.

:-*This was posted by Biochemipea and I'm saving her response because it was so cute I don't want to lose it.

Posted: 8/2/2013 6:19:40 PM
Thanks Yvonne for sharing your frijoles recipe and Mexican rice recipes... made them both for dinner tonight and everyone absolutely loved it! Even Ruby Sky, who asked for "more mama bean and rice and cheese!"

I love Yvonne's Mexican rice. Have been making it a lot the last few months. The only change I started making was subbing the cumin and water for the Swanson's Mexican Tortilla broth. Oh my! It is so so good! Lots of flavor. Every time we have Mexican food now, I make this rice.

Do you have a bean recipe to. I have been using pioneer woman's and it is good but wouldn't mind a little variety and something a little more authentic. Thanks so much for posting your recipes here

This has been my go to Mexican rice recipe since it was first posted on the other board. It is delicious!!!!  I have made it so much now I don't have to look at the recipe I printed out.

Funny Daisy!

I made the Mexican rice tonight and it turned out great. It just needed more salt but that's easy enough to add at the table. I think I'll try using chicken broth next time and if I wait a while, maybe I can add some fresh picked chopped tomatoes.

Oh, I only have the huge coffee cups so I just estimated that a regular one holds about 1-1/4 cups and went with that measurement. I used 6 oz of a 15 oz can of sauce since I didn't have a small can. I froze the leftover sauce to use in something else.

I finally got around to making this tonight, the whole family loved it! Fast and easy. I had some leftover steak, some avocado, black beans, salsa, and cheese so we had burrito bowls. Delicious!

Bookmarking so I don't lose it again.

Tagging 2marbles since copying and pasting sucks on my ipad