Mexican-style rice

February 28, 2013

Although my comfort food has always been pasta, I've been finding myself eating rice much more often these days. Maybe it has something to do with the fact that a bowl of freshly-baked rice is hot and steamy (while Montréal = cold and freezy), or just that I am being my ever-changing Pisces self, ha! ha! In any case, I have been improvising various recipes, as eating plain rice is rather, well, boring, and came up with this one. The advantage with this dish is that it's inexpensive to make and yet quite tasty. I call it Mexican-style because the rice is spicy and the taste reminds me a lot of the side of rice and beans served at a Mexican restaurant I used to go to quite frequently back in DC. 

1 cup of rice
1/2 cup of tomato sauce (or 3 tablespoons tomato paste mixed with 1/3 cup of water)
2 cups of water
1 pinch salt (or to taste)
1/2 tbsp chili pepper flakes
1 bay leaf
1 tbsp dried onions
1/2 tbsp dried oregano
2 tbsp olive oil

Heat the olive oil in a pan on medium heat. Add the rice, herb and spices, toss until the rice is coated with the olive oil and slightly toasted (but not burnt!)
Add the tomato sauce over the rice and stir. Add the water, increase the heat to bring to a boil. Cover the pan, lower the heat, and let simmer for 15-20 minutes or until almost all the water is absorbed. Take the pan of the heat and let it rest for five minutes before fluffing the rice with a fork. 

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Courtney Starr said...

That looks delish!

jennie said...

This looks SO good! <3

Jennie xo |

Coline Chavaroche said...

Seems very delicious girl !


Coline ♡

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