Mexican Rice II

Mexican Rice II Recipe - Authentic and Flavorful Dish for Any Occasion

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mexican Rice II is a flavorful and aromatic dish that is a staple in Mexican cuisine. This dish is a perfect side dish to accompany any Mexican meal, or it can be enjoyed on its own as a delicious and satisfying meal.

History

Mexican rice has been a traditional dish in Mexican cuisine for centuries. It is believed to have originated in Mexico and has since become popular all over the world. The combination of rice, vegetables, and spices creates a dish that is both hearty and flavorful.

Ingredients

2 tbsp of butter or margarine
1 cup of uncooked rice
0.5 cup of chopped onion
0.5 cup of chopped green bell pepper
2 cloves of garlic, minced
1 tomato, peeled, seeded, and chopped
2 cups of chicken broth
1 tsp of cumin seed
salt

How to prepare

Melt butter in a saucepan of 2 to 3 qt (2.84 liters). Add rice and cook over moderate heat until golden, stirring often.
Add onion, pepper, and garlic; cook until onion is soft but not brown.
Stir in tomato; cook for an additional 30 seconds.
Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
Season with salt to taste.

Variations

Add in some cooked chicken, beef, or shrimp for a protein boost.
Use brown rice instead of white rice for a healthier option.
Add in some black beans or corn for additional flavor and texture.

Cooking Tips & Tricks

Make sure to stir the rice often while cooking to prevent it from sticking to the bottom of the pan.

- You can add in additional vegetables such as corn, peas, or carrots to customize the dish to your liking.

- For a spicier version, add in some chopped jalapenos or a dash of hot sauce.

Serving Suggestions

Mexican Rice II can be served as a side dish alongside dishes such as tacos, enchiladas, or grilled meats. It can also be enjoyed on its own as a satisfying and flavorful meal.

Cooking Techniques

The key to making delicious Mexican Rice II is to cook the rice until it is tender and fluffy. Make sure to stir the rice often while cooking to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Use vegetable broth instead of chicken broth for a vegetarian version of the dish.

- Substitute the green bell pepper with red or yellow bell pepper for a different flavor profile.

Make Ahead Tips

Mexican Rice II can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Mexican Rice II in a colorful bowl and garnish with fresh cilantro or a squeeze of lime juice for a vibrant and appetizing presentation.

Pairing Recommendations

Mexican Rice II pairs well with dishes such as chicken fajitas, beef tacos, or grilled shrimp. It also goes well with a side of guacamole, salsa, or sour cream.

Storage and Reheating Instructions

Store any leftovers of Mexican Rice II in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Mexican Rice II contains approximately 200 calories. This dish is relatively low in calories, making it a healthy option for those looking to maintain or lose weight.

Carbohydrates

Mexican Rice II is a carbohydrate-rich dish, with the main source of carbs coming from the rice and vegetables. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

The main source of fat in Mexican Rice II comes from the margarine used to cook the dish. While fats are an important part of a balanced diet, it is important to consume them in moderation.

Proteins

Mexican Rice II is not a significant source of protein, as the main ingredients are rice and vegetables. To increase the protein content of the dish, you can add in some cooked chicken, beef, or beans.

Vitamins and minerals

Mexican Rice II is a good source of vitamins and minerals, particularly vitamin C from the bell peppers and tomatoes. These nutrients are essential for overall health and well-being.

Alergens

Mexican Rice II may contain allergens such as dairy (if using butter instead of margarine) and gluten (if using regular rice instead of gluten-free rice). It is important to check for allergens and make substitutions as needed.

Summary

Overall, Mexican Rice II is a nutritious and delicious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and flavorful side dish.

Summary

Mexican Rice II is a delicious and nutritious dish that is easy to make and full of flavor. Whether served as a side dish or a main meal, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Mexico. I loved spending time in the kitchen with my abuela, watching her cook and learning from her. She was a master in the kitchen, creating the most delicious dishes with just a few simple ingredients.

One day, as I was helping her prepare dinner, she pulled out a large pot and started to sauté some onions and garlic. The aromas that filled the kitchen were intoxicating, and I couldn't help but ask her what she was making. With a twinkle in her eye, she told me that she was making Mexican Rice II, a recipe that had been passed down through generations in our family.

As she added the rice and tomatoes to the pot, she explained to me the importance of toasting the rice before adding the liquid. This would give the rice a nutty flavor and prevent it from becoming mushy. She also showed me how to season the rice with cumin, chili powder, and a touch of salt to enhance the flavors.

I watched in awe as my abuela worked her magic in the kitchen, effortlessly creating a dish that would soon become a family favorite. The rice simmered on the stove, filling the air with its rich and savory scent. I couldn't wait to taste the final product.

When the rice was finally done cooking, my abuela scooped some onto a plate and handed it to me. I took a bite and was instantly transported to a world of bold flavors and comforting textures. The rice was perfectly cooked, each grain separate and fluffy, with a hint of spice that lingered on my tongue. It was unlike anything I had ever tasted before.

From that moment on, Mexican Rice II became a staple in our household. Whenever we had guests over or celebrated special occasions, my abuela would whip up a batch of this delicious rice to serve alongside our main dishes. It was always a hit, and people would often ask her for the recipe.

As the years passed and I grew older, I began to experiment with the recipe myself. I added my own twist by incorporating fresh vegetables like bell peppers and corn, giving the dish a pop of color and freshness. I also started to play around with different spices, adjusting the levels of heat and seasoning to suit my taste.

Now, as a grandmother myself, I take great joy in passing down this recipe to my own grandchildren. I teach them the importance of using quality ingredients and taking the time to toast the rice to perfection. I watch as their eyes light up with excitement when they take their first bite, just like mine did all those years ago.

Mexican Rice II will always hold a special place in my heart, a reminder of the love and passion that goes into cooking. It's a recipe that connects me to my roots and brings me closer to my family with each delicious bite. And as long as there are mouths to feed and hearts to warm, I will continue to share this treasured recipe with those I hold dear.