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The Story
When people think of Mexican cuisine, often it’s some sort of meat paired with rice, beans, and a tortilla on the side. It’s a filling and often colorful way to balance a meal. Rice isn’t just a staple in Mexican food. If you are planning on making a Chinese, Indian, or even Creole dish, chances are rice will be incorporated somehow. Rice’s versatility stems from being a blank canvas. Sure, rice definitely has a certain flavor to it, but it’s very receptive to other flavors and even other colors. These chameleon-like traits allow it to be used in both savory and sweet recipes, and it can even be turned into a drink (think horchata).
The other fantastic thing about rice is how inexpensive it can be. There are some more expensive varieties, but if you’re looking for a low-budget meal, rice is a great place to start.
The following recipe is a core recipe if you’re planning on making Mexican for dinner, and like many of our other recipes, it can be customized to what you have in your fridge or pantry. We have outlined the foundational recipe, but let us know in the comments if you spiced it up at all and how it turned out.
¡Provecho!
Ingredients
- 1 c chopped celery
- 1 c rough chopped tomato (any variety will work)
- 1 tbsp canola oil (or whatever type neutral oil you like using)
- ½ tsp Don Juan Chiles Garlic Powder
- ½ tsp Don Juan Chiles Onion Powder
- 1 c white rice
- 2 c chicken broth (you can use water too, but chicken broth is better)
- 1 8oz can of tomato sauce
- Pinch of salt
Thoughts Before Starting
- We recommend using a large saucepan or even stock pot to avoid any boil over issues with the recipe
- If you like your rice a little drier, and not a sticky, only use 1 cup of chicken broth and mix it with the tomato sauce before pouring it into the rice
- If the lid of your pot doesn’t create a perfect seal, take a piece of aluminum foil, use it to cover your pot, and then put your lid on
Prep Work
- Chop the celery and tomato
Directions
- Place your large saucepan on a burner and set it to medium-high heat
- Pour the olive oil into the pan and add the Don Juan Chiles Garlic and Onion Powder followed by the white rice
- Stir the rice occasionally (you don’t want it to burn) until it starts to become translucent, almost pink (just a couple minutes)
- Add your chicken broth and bring everything to a boil
- Once boiling, add your chopped celery, tomato, and the can of tomato sauce
- Salt to taste
- Cover the pot with a tight-fitting lid and decrease the heat to low
- Let everything simmer for 20 minutes (keep an eye out for boil overs)
- Once all the liquid has been absorbed, fluff with a fork and enjoy
Spice it Up
Feel free to add in Don Juan Chiles Chimayo with the Garlic and Onion Powder for an additional kick.