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
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.