Mexican Rice

Here is the rice I always made with Mexican dishes before I discovered Arroz Verde. I still make it often because it's fast - I rarely actually measure the spices because that makes it take longer. Gary originally found the recipe on allrecipes.com, and only has one slight modification by me (I reduced the water from the original a bit because I thought it was a little gooey.) FYI, Kristen and Kayla, this is what I made with the fajitas when you were here, though I didn't spice it enough then.

Serves 4 (I make 1.5 times this for my fam.)

3 T vegetable oil
1 cup uncooked long grain rice
1 t garlic salt
1/2 t cumin
1/4 c chopped onion (a lot of times I just sprinkle in dried  minced onion and call it good)
1/2 c tomato sauce
1 3/4 cups chicken broth (water won't make it bad, just not as flavorful)

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Ok, I will make one more suggestion - saute the onions before or with the rice. Sauted  things always taste better. Also, I have never seen the rice look "puffed." Don't despair, just 2 minutes or so, until it's a little golden.

Why am I posting these rice recipes? I just realized I promised I'd post this one, but now I have two I like. We usually have rice with our Mexican food unless I am too sick to cook much - it creates "Sad Gary" if we don't have any.

Arroz Verde

You want this rice. Allison made it for her baby blessing, and I needed the recipe right away. Just whip it up before you start cooking the rest of your meal,  then it will be done baking when you're ready to eat. I always did red rice before, but if I have time and ingredients I will choose this. Yeah, there's a lot of butter.  Let me know if you use less and it works. The spinach cancels the butter, right? It's delish!

In a blender, mix together:

1/2 cup tightly packed cilantro leaves

1 cup spinach leaves

1 can chicken broth

1 1/4 cup milk

1tsp salt

Heat in a skillet:

1 Tbsp. olive oil

3 Tbsp. butter

Brown in butter/oil mixture:

1/4 cup chopped onion, then add

1 clove garlic, minced, then add

1 1/2 cups long grain rice

Put browned rice mixture in the bottom of a 9x13 pan.  Pour green mixture over top.  Cover with foil and bake at 350 for about 45 minutes.