A few weeks ago my mom and I were hashing out ideas for things for me to make. Avocados were on sale that week at my local grocery store so I was thinking Mexican, of course. We tossed around burrito bowls and quinoa bowls with Mexican flavors. She told me to get my dad’s recipe (I use that term loosely here because he rarely ever measures) for Mexican rice.
So, I asked my dad for his recipe and he gave me the basics of what he put in his. I decided instead of going straight to making the rice/quinoa bowls, I would start by perfecting the base of Mexican rice.
My dad’s version didn’t have jalapenos, but I liked the slightly spicy kick they gave – trust me, your mouth is not on fire after eating this rice; for some reason they get really mellow even after cooking for a few minutes.
I played around with his recipe for a few weeks until I got the right combination/measurements of ingredients I liked. My favorite part about the Mexican rice is that it comes together so incredibly fast. I could make 4 or 6 servings of rice a day or two ahead and keep it in the fridge while I tested out different combinations with just the standard 2 servings.
Since it is so speedy and pretty much fool-proof, you can easily make this for a side dish or even a main course. By adding a little shredded cheese and a half of an avocado it’s a quick week-night meal.
With Cinco de Mayo coming up, you should have a few go-to recipes that you want to share with your friends and family. Huevos Rancheros would be a great breakfast and you can make a double batch of the refried beans and serve them alongside the mexican rice with Chile Colorado or even tacos or enchiladas.
To see my recipe for refried beans, click here.
2 cups of rice (I used white, feel free to experiment with other types), cooked and chilled in the fridge for at least 15 minutes (perfect use for left overs)
1/4 red onion, finely minced
1 jalapeno, seeds and ribs removed, finely minced
1/4 cup tomato sauce
1 Tbsp chile powder
1 tsp cumin
To serve: avocado, cheese
Begin by heating a large skillet over medium high heat. Put a little oil in the bottom of the pan (about 1 Tbsp or so) and add rice. Lightly cook the rice, heating it back up and separating it. Cook for 3-4 minutes then add the onions, jalapenos, tomato sauce, chile powder, and cumin. Cook for another 4-5 minutes until everything has been incorporated and the onions and jalapenos have softened. Add salt and pepper to taste. Serve immediately with some avocado slices and shredded cheese.