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Mexican Rice

May 1, 2013

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!

One Year Ago: Quick and Easy Black Beans 
Two Years Ago: Southwestern Chicken Tacos and Tips for Celebrating Cinco de Mayo on a Budget 
Three Years Ago: Sweet-and-Sour Turkey Meatballs 
Four Years Ago: Oatmeal Cookie Pancakes 

Mexican Rice 
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version 
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 
Hawaiian Rice 
Greek Rice Pilaf 
FYI: Rice Varieties 
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette

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Filed Under: Side Dish- Pasta/Rice/Grain, Uncategorized

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Hi Y'all, welcome to Kitchen Concoctions!

We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.
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