Wednesday, August 14, 2019

Mexican Rice

I've tried numerous times without success to duplicate the rice that's served in Mexican restaurants.  Refried beans are no problem, but the rice has never turned out right.  So, today I went onto Facebook and asked if anyone could tell me how to make it.

Turns out, the secret to the rice is to sautee it until it's golden brown. 

Following the suggestions on Facebook, I managed to make a decent version of the rice.  Mine has too much tomato juice, but it still turned out delicious.  I'll enjoy it as a side dish with the green chili chicken from yesterday.

By adding some green chilies or green pepper and some oregano and cumin I can duplicate the Spanish rice I used to purchase for a simple one dish recipe my family enjoys.  The recipe calls for a can of Spanish rice and it's no longer available in our area.  The recipe just hasn't tasted right when I've made it with the packaged Spanish rice from the store.  Those packages are over seasoned. 

2 T.  peanut oil
1 cup rice
½ cup chopped onion
1 can diced stewed tomatoes
Salt and pepper

Heat oil in skillet.  Add rice and onion.  Sautee and stir until
rice is golden brown.   Add salt and pepper.

Drain juice from one 16 oz. can of stewed tomatoes.
Add juice to pan along with some of the tomatoes.

Cover and simmer until liquid is absorbed and rice is tender.

Green Chili Chicken

Mexican food is just about my favorite.  I prepared this last night to have for lunch today.  I wanted it to sit overnight so that the tortillas would soften up and absorb some of the liquid from the green salsa.

You don't need much sour cream in the layers.  It does add a nice compliment to the tartness of the salsa and the sweetness of the corn tortillas.  You could substitute plain yogurt or Greek yogurt for the sour cream.  I had sour cream on hand so that's what I used.

Williams chili seasoning is my favorite blend but regular chili powder would work.

This would make good filling for tacos if you used chicken breasts or thighs and shredded the meat once it was done. 

The fastest way to shred cooked chicken is to use your mixer.

I'm also going to try this as filling for chicken enchiladas with sour cream sauce.  The recipe made quite a bit so I have plenty left over to have a couple more meals.


1 lb. chicken – I used ground Smart Chicken
1 jar Herdez green salsa
½ c. chopped onion
1 tsp. Williams chili seasoning
Salt and pepper
Sour cream
Corn tortillas

Put chicken, salsa, onion, chili seasoning and salt and pepper into crock pot.
Mix well.
Cook on high until chicken is done.

In a casserole dish layer:
1. some of the liquid
2. tortillas
3. chicken mixture
4. sour cream
Repeat layers.

Since I cook for just myself, I used two tortillas and less than half the chicken mixture.  That made a really large serving for one!