it has been a long day after a long weekend and I have been going non-stop since 5:30 Am here with work, plumbing problems, the dog barking at the plumber for hours and all kinds of other fun stuff. I was pretty sure I would never be able to get to blogging today but I calmed down, got all my work done, got the plumber done and the dog asleep so I actually have time to do a short post. it is actually perfect that I have this really easy side dish recipe to offer up today. Mexican rice goes well with not just Mexican style meals but with nearly any type of meal you could make and I made some last week when I made chicken tostadas for dinner and we have used the leftovers for other meals since then. This particular recipe comes from The New York Times and uses ingredients you are likely to have around your home so you can put it together easily.

Mexican Rice

1 clove garlic, roughly chopped

2 cups canned tomatoes(or use fresh tomatoes)

1/2 cup bell pepper (green, yellow, red or orange), roughly chopped

1 onion, roughly chopped

1/2 jalapeno, seeds and veins removed

1 teaspoon salt

1/2 cup chicken broth or water

2 tablespoons vegetable oil

1 heaping cup long-grain white rice, rinsed

Blend the garlic, tomatoes, bell pepper, onion and jalapeno, salt and chicken broth or water together in a blender until the mixture is a mostly smooth puree. There will be a few small pieces of onion and pepper throughout, which is fine. In a large skillet with a tight-fitting lid, heat the vegetable oil. Add the white rice and toast the rice until it absorbs most of the oil and begins to smell nutty. Add the blended ingredients to the rice and stir gently with a wooden spoon to prevent breaking up the rice too much and bring it to a light boil. Cover the pan, reduce the heat to the lowest setting possible and cook the rice undisturbed for 17 minutes. Let the rice sit for another 10 minutes before serving.

I used fresh tomatoes instead of canned because I had some fresh ones on hand and I liked the fresh taste they provided to the rice. The jalapeno added a nice little touch of heat to the rice but the simplicity of the dish is what makes it perfect to do as a side dish with some quick Mexican meals during the week like tacos, quesadillas, tostadas or burritos. I think the rice would go nicely with a steak, pork chops or some chicken as well because it is so easy and versatile. it’s a nice recipe to be able to pull out when you want an easy side dish to make for nearly any type of meal so you can just use some simple ingredients and put it all together.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your meal!