Mexican Rice makes a hearty side dish or a full entrée complete with tomatoes, onions, green bell peppers, and sweet corn. It’s incredibly simple to make, cooks in minutes, and only requires one dish.
Lately, I’ve been rummaging through many of the old cookbooks my grandmother gave me to find inspiration for some of my blog posts. Occasionally, I’ll come across a small 4 x 6-inch note card containing a handwritten recipe from my grandmother. Those are always fun to make, but they can also be a bit confusing.
She wasn’t very descriptive when writing her lists of ingredients, so sometimes the list will say “1 can of tomatoes” or “1 cup of sugar.” There are a variety of sizes of canned tomatoes, and it could be either brown or white sugar. Most of the time, it’s relatively easy to figure out, but other times it’s simply guess work.
The recipe she gave me for Mexican Rice is similar. I suppose to fit all the information on a small note card; she had to leave some words out. This time the ingredients and directions looked pretty straightforward. John and Kale have both had her Mexican Rice before, so I knew they’d be able to tell me if something was left out.
I followed her directions and was surprised at how quickly this dish cooked. It was ready to eat in about 20-25 minutes. The longest part was cooking the peppers and onions and allowing them to soften. Grandma’s recipe uses instant rice, so it was cooking within a few seconds of adding it to the liquid. Her recipe also calls to add shredded cheese over the top and let it melt before serving. Both John and Kale like the rice without the cheese, so I left it off. You certainly can’t go wrong by adding the cheese, though.
If you decide to make this recipe, leave a comment and let me know what you think. Did you make it exactly as written or did you change it up a bit?
Used for this recipe:
- 1 Tablespoon canola oil
- 1/2 cup onion diced
- 1 cup green bell pepper diced
- 10 ounce package frozen corn
- 1 cup chicken broth use vegetable broth for a vegetarian/vegan option
- 1 cup salsa mild, medium, or hot
- 1 1/2 cups instant rice
- 1/2 cup cheddar cheese optional, shredded
Heat canola oil in a saucepan over medium heat.
Add the onions and green bell peppers and cook until both are soft.
Add frozen corn, broth, and salsa. Stir to combine and bring to a boil.
Pour in rice and cover.
Remove the pan from heat and let stand for 5 minutes.
Fluff the rice with a fork.
Sprinkle with cheese (if using) and cover again until cheese melts.