Wednesday, December 15, 2010

Easy Mexican Rice

I know they have little pre-packaged side dishes readily available at supermarkets, but they're also full of crap. Seriously. Crap. Preservatives, lots of sodium, sometimes MSG--those little boxes and sleeves of dehydrated rice and spices are no match for a homemade side dish. I don't vouch for its authenticity as a Mexican side dish, but I do vouch for its tastiness. It takes about the same amount of time to make this recipe as the boxed crap anyway, so why not make it right?

Easy Mexican Rice

1 1/2 tbsp. canola oil
1/2 small yellow onion, finely diced
3 cloves garlic, finely minced
1 1/2 cups rice
1 tsp. cumin
1 tsp. chili powder
2 1/2 cups chicken stock (low sodium preferable)
1 cup tomato sauce
2 tbsp. chopped cilantro
1 cup frozen peas

1. Over medium heat, saute onions and garlic in oil until translucent. Add rice to the pan and stir until just beginning to brown. Add cumin and chili powder, stirring to combine. Add chicken stock and tomato sauce to the pan. Bring to a boil and then heat to low. Cover and cook for 20 minutes, or until liquid is most evaporated. Add frozen peas in the last three minutes of cooking, stirring to combine. Stir in cilantro after removing from heat. Serve immediately.

I serve it with tostadas on busy nights. And guacamole--homemade, please! The green goo sold in stores haunts my dreams.

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