This is a terrific homemade Mexican Rice dish that I’ve been making for years. It could be made in a Dutch oven if you were cooking outdoors, but typically, I make it on my stovetop in a large, covered skillet. The beauty of this recipe is that, first, it’s authentic, and second, it can be made using whatever ingredients you have on hand and seasoned just the way you prefer.
Every ingredient should be in your food pantry. As if that weren’t reason enough to make a batch tonight, it’s quick and can be used as a filling for burritos. If your gang is particularly hungry and you need the quickest possible meal, add chopped up chicken, beef or pork to the rice while it simmers. Warm a few flour tortillas, and dinner is served! Ole!
SurvivalMom’s Macho Mexican Rice
2 cups white rice or 2 cups Super Rice mixture
3 T. olive oil
3 c. water or chicken broth
2 T. tomato paste, or more if you prefer
2 cloves of garlic, pressed
1/2 t. salt or more, to taste
Customize to your own preferences by adding any or all of the following during the simmering time:
1/2 – 1 tsp. cumin
1 t. chile powder
canned green chilies
1/2 c. frozen or canned corn
1/2 cup of salsa or chopped canned tomatoes
sliced black olives
chopped cilantro, fresh or dried
In a 10″ skillet, heat the olive oil over medium heat. Add the rice and mix until slightly browned. Be careful to not burn the rice. Add the water or chicken broth, tomato paste, salt, and garlic. Stir until the tomato paste is dissolved, then add any or all of the additional ingredients. Bring mixture to a simmer and cover with a well-fitting lid. Continue cooking for 20 minutes, or until the rice is cooked but not mushy. Serve piping hot. Optional: Top your finished rice with sour cream or grated cheddar cheese.