I made this as a side to go with the Chorizo Enchiladas. I adapted it from a couple recipes I found online. I had never made Mexican rice before, but this dish is great, and quite versatile. I’d like to make this rice again with the addition of black beans for some added texture, flavour and colour. It could easily be served with tacos, taco salad, seasoned chicken, soft tacos, or any kind of enchilada or other Mexican dish!
Just as I said in the Chorizo Enchilada post, I am a big fan of Aylmer Accents canned tomatoes… as a couponer and stockpiler, I’ve been able to get some great deals on them. For this dish I’d recommend the Spicy Red Pepper or the Chili, in the Petite Cut or Diced Cut.
It was easy to make this alongside the Chorizo Enchiladas because I was already chopping a lot of onions, garlic, and green pepper. I served the enchiladas and rice with sour cream and guacamole and it was delish!
2 tablespoons butter
1 1/2 cups long-grain or basmati rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup corn (frozen, canned or fresh)
2 cups water
1 (540 ml) can diced, seasoned tomatoes (with juice)
1 teaspoons chili powder
1 teaspoon salt
1 cup shredded Cheddar
In a large saucepan or deep frying pan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the vegetables are tender and the rice is slightly browned. Stir in the water, tomatoes, corn, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 20 minutes. Sprinkle the cheese on top and serve.