Mexican Rice Recipe

Kristin and I must have the record on guests that play hostesses to us in our own homes!  Kristin’s friend Terrill routinely washes her dishes and throws in some laundry and brings gifts to her kitchen.  And, when I have friends over, they tend to wind up cooking in the kitchen with us as well.  Our friends Doris and Elyse recently were in town and they got busy in my kitchen in no time.  This was the same night as Kristin and I had scheduled our LIVE CHAT!  Can you believe they set the table, helped my kiddos make cookies and whipped up dinner ~ while I “worked”?  (Live Chat “working” is one of the best parts of our “job”!  We use ”  “ a lot here because it means we are getting away with something we love under the guise of “working” –shhh!! It’s are little secret – mkay?)

Friends cooking in my kitchen, recipes shared, stories told, memories made!  That’s my favorite kind of table!

While I “chatted” Elyse whipped up (literally see how fast she’s working?) amazingly balanced fresh margaritas.  (Totally made the chat more fun!  Just sayin’!)  Doris started making the rice that her mother taught her how to make when she was a young girl in Mexico.  (Sorry for some blurriness in the photos ~ blame it on the margaritas, the festivities, or the live chatting!)

Doris began with browning the rice in a big sauce pan.  Browning brings out the flavors by heating the sugars.  It also keeps the rice firm so it won’t go mushy when you add in other ingredients.  We used 3 cups of Jasmine rice -whoops! because I was out of other types and browned the rice in a tablespoon of olive oil.

While the rice browned Dorris sliced some chunks off a big onion and washed some small tomatoes.

She then threw the tomatoes, onion, and a clove of garlic all in the blender.  Using a mixer is how she makes it now in her own kitchen.

A bit of Cumin added.

Blend in the blender until it looks like a sort of chunky puree.

Doris poured the tomato puree into the browning rice in the sauce pan and then added some frozen corn.  Frozen corn is what I had available ~ but you could add anything at all!

She also added approximately 3 cups of water.

Some shakes of chilli powder were added at the end.   But, not too much because we wanted the kids to like it!

Leave it covered and simmering until the rice is done ~ about 30 minutes.

Meanwhile Elyse was whipping up an amazing salad.  She’s going to share the recipe with me ~ no worries!  And check out the margarita!!  It was to die for.

This rice is the perfect side dish or even main course.   We had ours with pan friend Lamb Lollipops, roasted asparagus, and a salad.

Mexican Rice Recipe

Ingredients ~

3 Cups Rice

1 Tbsp. Olive Oil

2 Slices of Onion, chopped

14 small Tomatoes

1 clove Garlic

1 Tsp.Cumin

1 Cup Corn

3 Cups Water

1 Tsp. Chili Powder

l.  Brown Rice and 1 Tbsp. of Olive Oil in a large sauce pan.

2.  Mix in blender, tomatoes, onions, garlic and cumin.

3.  Add tomato mixture to rice in saucepan.

4.  Add corn, water, and Chili Powder.

5.  Simmer covered on medium heat for about 30 minutes.

Awesome cooks ~ awesome friends!  They love my kids, my dog, and my kitchen!!







Do you have friends that cook in your kitchen?