It's Cinco de Mayo, so in commemoration I decided to make a Mexican dinner. I made chicken enchiliadas, mexican rice and pina coladas (without the rum, of course). I intended to also make churros for dessert, but I'm tuckered out from cooking and then cleaning the kitchen. I'm done for tonight.
In the past, I've always made mexican rice from a box (Rica-A-Roni is decent as a side dish) but tonight I wanted to do it as authentic as I could. My husband served a mission in Mexico, so he holds a special place in his heart for the food (as long as it's not rice and beans 24/7). I am including the rice recipe with my blog tonight because it is just so yummy. Even my kids liked it. My 7-year-old commented that this was "the best dinner ever" and that I'm a "really good cooker." It wasn't THAT good of a meal, but I'll take a compliment when I can. :)
Mexican (Spanish) Rice
2 T vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
1 small clove garlic, minced
2 cups water (chicken broth is better)
1 (10 oz) can diced tomatoes w/green chilies
2 teaspoons chili powder (or to taste)
1 teaspoon salt
1. Heat oil in deep skillet over medium heat. Saute bell pepper, onion, and garlic until tender, add rice and saute until the rice is turning brown.
2. Stir in water (broth) and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
It's better than what you buy in a box, and you can make a lot more. I wish I would have doubled this recipe so that I would have some for lunch tomorrow!! Mmmmmm.
Sabrosa!
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