Rule #55: If it ain’t broke, don’t fix it.
I’ve used that rule before, but it absolutely applies here to this ridiculously simple recipe for Mexican Rice. It’s by no means authentic, Abuelita-level Mexican rice, I wholeheartedly admit that. This was the easy recipe my Daddy-O came up with during busy weeknights when we wanted yummy Mexican food fast. It’s one of those recipes that I’ve got ingrained in my brain, and I can even still hear him explaining it to me to this day.
As I said before, this ain’t your traditional, authentic Mexican rice. This is the easy way out, folks. But, it works for us! And if it ain’t broke, don’t fix it.
First, heat some vegetable oil to a shimmer in a large skillet or Dutch oven over medium-high heat. Add in a cup of white rice, stir to coat in oil, then cook until toasted and slightly browned.
These little bits of tan and brown are the color you’re going for.
Now, add in a can of diced tomatoes and green chiles (Rotel). Let that sizzle happen, baby!
Now add in a can (the Rotel can) and a half of water.
Then sprinkle on some ground cumin.
Give everything a stir, bring it to a boil, then lower the heat to medium-low, cover, and simmer for 20 minutes.
If the rice looks like it needs more water after a few minutes, just add in a 1/2 can of water. Stir, recover, and continue to cook.
Voila! Fluffy, delicious, and so simple Mexican Rice!
You can garnish yours with some cilantro and serve it alongside some Mexican Pork, Creamy Green Chile Enchiladas, Margarita Fish Tacos, or Turkey Stuffed Bell Peppers. And, if you’re really feeling your Taco Tuesday vibe, make yourself a batch of Jon-a-Ritas (aka best margaritas ever)!
1 tbs. vegetable or olive oil
1 cup white rice
1 can Rotel (tomatoes with green chiles)
1 tbs. ground cumin
Cilantro, for garnish
In a large Dutch oven or skillet, heat the oil over medium-high 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 in color).
Once rice is browned, add the can of Rotel (with juices). Enjoy the sizzle. Add 1½ cans of water and stir. Add cumin; stir again. Cover, bring to a boil, then reduce the heat to low.
Simmer, stirring occasionally until rice has absorbed the water (about 20 minutes). If needed, add more water until rice reaches desired texture.
Garnish with cilantro.