My daddy made this probably once a week when I was growing up. I learned just by watching and eventually taking over the duties on taco/enchilada night. Every time I make it, I think about him and how crazy it is that he could have the energy to throw a meal together every night while working full-time.
**Shout out to all the parents out there who do the same.**
It’s a go-to that you can use anytime you want because the ingredients are things you can keep stashed in the pantry.
Easy Peasy Mexican Rice
1 tbs. EVOO or vegetable oil
1 cup white rice
1 can Rotel
1 tbs. ground cumin
Cilantro, for garnish
In a large skillet, heat the oil over medium heat until warm. Toss in the rice and stir to coat. Sauté the rice, stirring occasionally, until the rice has browned in parts (you want it to be a slightly darker color than when you started – not brown the color).
Once rice is browned, add the can of Rotel (with juices). Enjoy the sizzle. Add 1 1/2 cans of water and stir. Add cumin; stir again. Cover and turn the heat to low. Simmer, stirring occasionally until rice has absorbed the water (about 25 minutes). If needed, add more water until rice reaches desired texture.
Garnish with cilantro and enjoy some tequila for me.