I have always said that I would like Kitchen Concoctions to be a great resource for fast, fresh, affordable, family friendly recipes.
Not that every once in a while I won’t share a ‘semi-homemade’ recipe or even a more complex or involved recipe that requires many steps and planning. But, for the most part, I want this blog to be a resource for good recipes that anyone (every cooking ability) can make.
One of the things that I think makes a successful cook, at any cooking level, is having ingredient measurements fully written out. I think it is really annoying when recipes only use abbreviations (tsp., TBSP, c., etc.). There is so much room for error with abbreviations and really, how much harder is it to type out the full word.
With that said, when I am quickly jotting down new recipes in my trusty composition notebook, I often use abbreviations.
That is, until recently, when I saw firsthand how using measurement abbreviations can result in a recipe fail. You see, this Mexican Rice is one of our favorites. I make it often but have never officially shared the recipe here; so the only copy of the recipe I have is my hand written measurements and directions. One day Eric decided to take on dinner while I was out running errands. He asked for this recipe and I gave him my trusty notebook. When I got home, I dug into dinner fork first, and immediately choked. The rice was soooo spicy. After talking a bit, we came to the conclusion that the mistake was Eric put half a tablespoon of each spice, not half a teaspoon.
A common beginner mistake.
But I couldn’t fault him since the recipe was quickly written and used abbreviations. And because the rest of dinner was wonderful! AND because he tried!
We just took the experience as a learning lesson. He learned about the difference between TBSP and tsp. and I learned that writing out measurements are a must for everyone’s sake! : )
When made correctly this is a delicious side dish to accompany any Mexican themed meal!
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By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4-6
2 teaspoons canola oil
½ small onion, chopped
1 clove garlic, minced
1 ½ tablespoons tomato paste
2 ½ cups vegetable stock
1 (14.5 ounce) can diced Mexican tomatoes or diced tomatoes and green chilies (do not drain)
1 ½ cups long grain rice
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried Mexican oregano
¼ teaspoon salt and black pepper
Heat the oil in a medium sized pot over medium-high heat. Add onion and cook for 2-3 minutes, or until onion becomes translucent. Add in garlic and cook for an additional 1-2 minutes.
Stir in tomato paste and cook for 30 seconds.
Stir in stock, tomatoes (do not drain), rice and spices. Increase heat and bring rice mixture to a boil. Boil on high for 1-2 minutes. Stir. Reduce heat to low, cover the pot and simmer for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.
Fluff cooked rice with fork and season to taste with additional salt and black pepper, if needed. Serve immediately.
Other recipes you might enjoy:
Cilantro Lime Rice
Greek Rice Pilaf
FYI: Rice Varieties
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette