Tex Mex Rice

Mexican rice, that orange stuff that’s on nearly every plate in nearly every Tex Mex restaurant. Sometimes it’s really good and other times it’s just there to take up space on the plate. I wanted to recreate the good and I figured it couldn’t be too difficult. I read a few recipes, some very simple and others more involved, then I went with simple, based on what sounded good and what I had on hand and “not too difficult” was definitely the case.

For some forgotten reason I had Rotel in the pantry and it provided a nice zip. Plain diced tomatoes would be fine. Season it however you like but with plain tomatoes I’d probably add a little chili powder or a chili or two.

Garlic, 2 cloves, minced
Onion, 1 medium, chopped
Vegetable Oil, 2 tablespoons
White (or brown) Rice, 2 cups
Rotel or diced tomatoes, 2 small cans
Oregano, 1 to 2 teaspoons
Cumin, 1 teaspoon
Chicken Stock or Bouillon, 3 1/2 cups
Cilantro, 1/4 cup when snipped

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and let it cook for a few minutes, until it starts to soften. Be careful not to let the garlic burn.

Add the rice, oregano and cumin and stir it all together for another couple of minutes, until the rice is well-coated and starting to turn a little brighter white.

Add the rotel or tomatoes, including the juice, along with the bouillon. Bring it to a boil, cover and reduce the heat to low. Let it simmer/steam for about 25 minutes or until the liquid is absorbed and the rice is tender.