Friday, March 8, 2013

Mexican Rice with Corn

 
WOOT!  I have just been on a cooking roll this week!  It started with those YUMMY shredded beef tacos that I was trying to imitate from On the Border (and I totally hit those out of the park!) and then I just had to go for the rice too!  My little boy absolutely loves the rice at OTB and can easily devour several servings at a sitting!  He loves it so much that I even had the servers  gather me a price list for the rice and it was not cheap!  Something like $28 for a gallon-sized container?! 
 
So, I asked my readers for a recipe and a friend of mine suggested I try a "fail proof" recipe she swears by.  Well, I tried it.  And about half way through I soon realized the recipe was not "FOOL proof!"  LOL  I spilled more than the required amount of rice in the pan, so I had no idea how much was actually in there.  I didn't have cumin, so I had to substitute a random amount of chili powder.  The onion I bought didn't end up looking so hot after I cut into it, so I didn't have enough of that.  And as I was tasting the rice while it cooked, it just didn't taste like what I was going for......it didn't have that On the Border kick!  So, I ended up doctoring up the flavors just so I wouldn't have to toss out the whole batch and waste it.  I added my go-to ingredient and it was SO good!  I made this again the next day with my own made-up recipe and served a bowl to my biggest critic and asked him what I was dying to know, "Sweetie do you like this 'orange' rice or the 'orange' rice at On the Border better?"  And........he gulped down a HUGE spoonful and looked up at me and squealed, "No Mama!  I LOVE YOUR rice the BEST!  More please!"  And that's all the praise I needed to hear to know my recipe was a success!  ♥
 
 
 
 
 
Mexican Rice with Corn
1 cup uncooked Long-Grain White Rice
(1) 8 oz. can of Tomato Sauce
(1) packet of your favorite Enchilada or Taco seasoning mix
2 cups liquid (either Chicken Broth or Water)
3 tbsp Vegetable Oil
2 cups Whole Kernel Frozen Corn
  1. Begin by rinsing the rice in a strainer before cooking. This will rinse off any dusty starch or leftover chaff particles and may prevent the rice from being a clumpy mess.  Set aside to dry a bit.
  2. Heat the oil in a 2-qt saucepan over medium heat, then add the rice being careful of any splatters from the wet rice hitting the oil.
  3. Stir the rice constantly, until it gets puffed up and golden.   
  4. Add 1/2 of the tomato sauce, about 1/2 of the seasoning packet, and the liquid.
  5. Bring mixture to a rolling boil and then reduce to a simmer and cover.
  6. Cook for approximately 18 - 25 minutes, checking periodically that the rice is not sticking to the pan or burning. 
  7. The rice is done when all of the liquid has been absorbed and the rice is tender.  (*Note: Depending on the rice variety, you may need a little less or a little more water as the rice cooks, so check the package for specific instructions.  I just opened a new brand of rice and learned this the hard way!)
  8. You can add small amounts of chicken broth or water if the rice is still too, um, crunchy (?) for your liking.  ;)
  9. Mix in the corn and fluff the rice gently with a fork.
  10. Cover again for just a few minutes to allow the corn to heat through. (At this point, you could add the rest of the tomato sauce and your rice dish will have a nice creamy texture.  We like it like this!)
  11. Remove from heat and serve.


 
 
 
This rice is SO good by itself or when paired with our favorite Mexican Shredded Beef Tacos!

 
NOTE from the gal behind the stove:
Now, I do not ever live under the pretense that I can actually 'cook', but what I strive for (and what I hope all kitchen-haters like me are aiming for) is making tasty meals that my family will enjoy, using recipes that are understandable, simple to put together, and super easy to replicate. I am often modifying recipes I find and basing them on familiar tastes or on the ingredients I have on hand at the time. Not every recipe is a keeper, but that's all a part of the learning curve!



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