This recipe has been a family favorite for years! In fact, it is one of the first recipes I posted here but I think it’s time to shake the dust off and put it center stage.
I’ve seen this recipe discussed in online communities and while everyone said it was delicious some insisted it should be called Spanish Rice instead of Mexican Rice. If you have time to kill, feel free to google the difference, everyone has an opinion and everyone insists they are right.
This recipe was adapted from the recipe my husband grew up eating. When I started making it I removed the oil and started measuring the ingredients. At the time we lived in the South where Tex-Mex reigns. You can add optional veggies like onion, peas and carrots. I usually leave them out due to forgetfulness and ease.
This recipe can be made with basic pantry staples and can serve 4 generously as a side dish. I’ll warn you though, if there is a little left it is really hard to save the leftovers without eating it straight from the skillet.
- 2 1/2 cups of water
- 1 cup of brown rice (I use short grain)
- 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
- 1 tsp salt (optional)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- handful of chopped cilantro, optional
- Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
- Cover skillet with a lid and set timer for 45 minutes.
- When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.
If using cilantro toss it on top and cover with the lid for a few moments.