Mexican Rice

Who doesn't enjoy a big serving of rice when eating tacos? Or just skip the taco shells and mix the meat right in with the rice for a one pot meal! Adjust the heat of the dish by using a milder or hotter can of tomatoes and green chilies. If it's still too spicy for you, then use a can of plain diced tomatoes.

I've used this recipe before, with excellent results, but I tinkered around with it to make it easier. So here's my version:

Mexican Rice

2 tbsp. olive oil
4 garlic cloves, finely chopped
1 cup uncooked medium grain white rice
1 2/3 cups cold water
1 (10 oz.) can diced tomatoes and green chilies (such as Ro*Tel)
1 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, finely chopped, or 1/2 tsp. dry oregano
1/4 cup fresh cilantro, finely chopped, or 1/2 tsp. dry cilantro
1 (15-oz.) can black beans, drained and rinsed, optional
1 (15-oz.) can corn, drained and rinsed, optional

Heat a large saucepan over medium heat; add in oil, garlic and rice, stirring constantly until garlic is fragrant. Add in water, tomatoes and dry spices. (If using fresh oregano and cilantro, wait to add those at the end.)

Bring to a boil over medium-high heat, cover, reduce heat to low and cook for 20 minutes. Remove from heat and let the pan stand, covered, for 5 minutes. Mix in optional corn, beans and fresh herbs. Serve.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.