Hi friends! It’s been a busy week here with the Grimes’ family! Everyone is moving at warp speed tying up loose ends to finish 2018 out. The girls have had sport pictures, a band concert and tons of tests this week while Papa Grimes has been working lots of overtime. I’ve been staying busy myself trying to get the house and everything ready for Christmas, while fighting the seasonal crud lol.
We had a little poll on Facebook this past week to see if I should post the Easy Chicken Pot Pie Casserole or my Mexican rice recipe and they ran neck and neck the whole time! I was surprised! I thought with the two things being so different that I would see a clear winner pretty quickly but they were only 2 votes apart at the end. Ultimately, the Chicken Pot Pie Casserole won. Since the two things were so close I decided to go ahead and post this one next! Also, my oldest daughter was so distraught she missed Taco Tuesday lol.
We have a local Mexican restaurant here in Corinth called Mi Toro. They have delicious food and we love to go there. My kids have literally grown up in Mi Toro’s. A few years ago I wanted to figure out how to make rice almost as good as theirs and after trying and failing many times, many many times lol, I think we have settled into liking this recipe the very best. Sometimes we still go out to Mi Toro, but I make this rice at home a lot too.
The secret to good rice is toasting it. I never had a clue! You put a tablespoon or two of oil in a saucepan, let it get good and hot and then toss the rice in it. Let it get golden and then add in your liquid and seasonings. Stir it well and pop the lid on and in 20-30 minutes you’ll have some delicious rice!
Occasionally I have added a small can of chopped green chilis before boiling my rice, other times I added a whole can of Rotel. I like the flavor it gives the rice but the husband and kids swear it tastes better without anything else.
We usually serve this rice whenever we make homemade beefy tacos, or with white cheese dip and chicken. I have also used this rice as a base for lunches for the week along with black beans and chicken. It reheats well and we seldom have leftovers. If we do have leftovers, the family quickly divvies them up and lunches are made! The girls actually take just this rice on occasion to have as lunch. They love it that much!
I hope you give this recipe a try and let me know how it goes for you! I’d also love for you to follow me here and you’ll get notice when I post new things on Tuesdays, Thursdays and the occasional Sunday! Have a great week!
Easy Mexican Restaurant Rice at Home
An easy way to duplicate classic Mexican restaurant style rice at home.
- 2 cups white rice
- 1/4 cup vegetable oil
- 1 – 8 ounce can tomato sauce
- 1 1/2 teaspoons salt (to taste)
- 1 teaspoon minced garlic
- 4 cups chicken broth
- 1/2 -3/4 teaspoon cumin (to taste)
- 1/2 teaspoon black pepper
- Heat oil in saucepan.
- Toast rice until golden brown.
- Add broth, tomato sauce, garlic and seasonings.
- Stir well and cover pot.
- Let simmer gently for 20-30 minutes, just until rice is tender and liquid is absorbed.
- Fluff and serve.