I love Mexican food. It’s totally comfort food for me. Few foods make me happier than super cheesy enchiladas or some shredded beef tacos or tamales. Oh, tamales.
Maybe it’s because of growing up in Southern California, but I don’t think I’ve ever gone more than a week without eating Mexican food except for the few months I lived in Europe. And even then, when my mom sent me a package she included some tortillas and enchilada sauce!
That being said, I’m no expert at making authentic Mexican food (though I would love to be!) But I have come up with a few good recipes over the years, and am constantly searching for and working on more.
This Mexican rice is pretty simple, and making it from scratch is a lot healthier than making packaged ones (they have soooo much sodium! and all sorts of preservatives and such). You basically just toss all the ingredients in a pot, put the lid on, and let it cook!
That’s fresh chopped cilantro on top of the bubbling rice. I love cooking with fresh herbs! Almost all of the ingredients for this recipe are fresh, and it makes the rice very flavorful.
When it looks about like this, it’s done. Stir it up with a wooden spoon – the tomato sauce tends to be thicker on the top. If there’s still liquid, just cover it back up and cook for a few more minutes.
It will be a little saucier than plain rice, but there shouldn’t be any standing liquid. It should look like this when it’s ready to serve.
2 cups white rice
1 15 oz can tomato sauce
2 cups water
2 cloves garlic, minced or crushed
1 small onion, chopped
1/2 cup frozen peas and carrots
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 Tbsp chopped cilantro (optional)
Place all ingredients in a medium saucepan over medium-high heat on the stove. Once it reaches boiling, cover and reduce heat to simmer. Simmer about 20 minutes, or until liquid is absorbed and rice is tender. Stir and serve!
Makes 6-8 servings (about 4 cups cooked rice)
It’s great on taco salads, in burritos, or just as a side dish.