I’m sure than anyone who likes Tex-Mex food already has his/her own favourite recipe for “Mexican Rice”, but if you don’t, this isn’t a bad one to start from. My recipe varies based on what I’ve got in the house. This is the most recent version I threw together.
I served the rice with shrimp mole and refried beans. Because I wanted to give a bit of extra flavour to the rice and make it match the protein I used, I used a shrimp bouillon cube in my cooking liquid for the rice. (I DO have some seafood stock in the freezer but am saving it for something else.)
Quick Mexican Rice – serves 4
1 cup long grain rice, rinsed and drained
2 cups chicken stock (or 2 cups water plus 1 bouillon cube)
1 tbsp tomato paste
1/4 cup salsa, hot or mild
1/2 tsp salt
1 package Goya Sazon seasoning
In a large saucepan, whisk together the stock, tomato paste, salt and seasoning and bring to a boil.
Stir in the rice and salsa.
Cover and reduce the heat to a low simmer. Simmer for 20 minutes.
Take the saucepan off the heat and let steam for 10 minutes or until it’s as ‘dry’ as you like. The rice will keep absorbing any additional moisture in the saucepan as it sits.
Fluff up and serve.