Mexican Rice

This dish is delicious! We missed out on our March Break Trip to Arizona due to the coronavirus and wanted a pick me up dinner with our friends who also cancelled their trip to Mexico. We decided we wanted to get together and it was our turn to host. We had a great night as they have a son the same age as our oldest. The boys all ran around the basement (the oldest two playing games and my youngest just chasing after them). Dinner was also a huge hit with all the boys which meant the rest of us all got to also sit and enjoy great conversation and a good dinner.

I knew I wanted to make a Mexican themed meal as our company was missing out on lots of good Mexican food from cancelling their trip. I also love spicy food (especially Mexican). Also once we decided to cancel our March Break trip I knew I wanted to cook a few themed meals to help make staying home a little more exciting. So far we have only had a Mexican night... But I do have Greek and Italian themed meals coming soon so keep your eyes open for those!

I decided to make chicken enchiladas with homemade tortillas. I know that when ever I have gone to Mexico I love the red Mexican rice. I just love all of the flavour that it has. So here it is...

First step is to fry the rice in oil until it gets to a light golden/translucent colour. This will take approximately 3-4 minutes. Next you will add the rest of the ingredients. I started with the chicken stock. Gave it a good stir. This was also to stop the rice from cooking further and from sticking to the pan... Next I added the tomato sauce and spices and mixed it all together. Bring the mixture to a boil, reduce heat to low/medium heat (usually a 3 on my oven and it tends to run high) cover and let simmer for 20 - 25 minutes. Sprinkle with fresh parsley to garnish if you want (It's not summer so I don't have my own parsley right now and it was way too expensive at the grocery store to buy this time). You can also add a lime wedge if you want, as I have also seen that in Mexico and at Mexican restaurants. The kicker is a bought a lime to add as a garnish for the meal and forgot to get it out of the bridge...

If you peek under the lid and give it a stir you will have to add a little extra time to cook. I didn't use the best pan this time and definitely had to peek and stir as this one sticks all the time (I should have known better).

Once the rice is done cooking, uncover and set aside to rest for a couple of minutes before fluffing with a fork. You can then transfer to a serving dish or add parsley to the pan and its ready to eat!

Ingredients:

2 Tbsp Vegetable or Canola Oil

1 cup uncooked long - grain white rice or Jasmine rice

1 1/2 cups chicken stock

1 cup tomato sauce

1 tsp chili powder

1 tsp garlic salt

1/2 tsp ground cumin

Directions:

1. Fry the rice in oil on medium/high heat until it gets to a light golden/translucent colour. (approximately 3-4 minutes)

2. Add in the rest of the ingredients and mix. ( I like to add the chicken stock first. Give it a stir and then add the rest of the ingredients)

3. Bring to a boil. Once boiling, reduce heat and cover.

4. Let simmer for 20 - 25 minutes. (If you lift the cover you will have to add a little extra time)

5. Once done cooking, uncover and remove from heat. Let rest for 2 minutes and then fluff it with a fork.