Thursday, May 22, 2008

Rice Perfection

Mexican Rice

Every time I've tried to make Mexican rice at home, it falls far short of restaurant (or taco stand) quality: it always turns into a gloppy, flavor-less mess...until now. I am happy to say that I have found the "ultimate" Mexican rice recipe - at least for me. It's dry, fluffy, and packed with flavor - just like the rice from a Mexican restaurant or taco stand. It's a little bit of work to make, but so worth it. The first time I made it, it was as a side dish for enchiladas, and it was a bit of pain, as far as rice is concerned - so now, I've learned my lesson, and I make big batches and freeze them. This rice is a fantastic side dish, but it also makes a great meal on its own with some black beans stirred in. I don't believe I'll ever need another Mexican rice recipe again - I'm confident that anyone else who tries this recipe will be as excited as I am!


Anonymous said...

This looks great. I never would have thought of freezing rice. Thanks for the suggestion!

Elisabeth said...

Yup, rice freezes really well! Since brown rice takes so long to make, I usually keep batches of that in the freezer, too.