I didn’t do a lot of cooking when I was a youngster, but I found that I enjoyed what I did do. My earliest memory was making a “chocolate snack cake” while in 4-H for the state fair.
Fast forward to high school and my next memory of cooking. In Spanish class we had an event where we went into the home ec kitchen and each person or group had a recipe to make. Mine was Mexican rice — and I’ve been making it ever since!
I still love it today as much as I did then. It’s a versatile dish that goes well with just about anything. It’s a great side to pork chops, chicken or steak.
Note: I recommend using white rice in this recipe. I’ve tried it with brown rice and it just doesn’t turn out as well.
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 clove minced garlic
- 2 cups long grain white rice
- 15 oz. can (2 cups) tomato sauce
- 2 3/4 cups hot chicken stock
- 1 teaspoon salt, if desired
- 1/4 teaspoon pepper
- Melt 2 tablespoons of the butter in a large pan; I use an electric skillet.
- Sauté onion, green pepper and garlic.
- Add the rest of the butter and the rice, and stir until rice is well coated.
- Add tomato sauce and heat through.
- Add chicken stock, salt and pepper.
- Cover and cook over low heat for 20 minutes or until liquid is absorbed and rice is done.
TIP: An electric skillet can make a big difference in your cooking. It holds its temperature consistently and cooks more evenly than a stovetop pan. I use mine quite often, such as for the Mexican Rice recipe (linked above). I like this one because of the size/depth and the fact that it’s dishwasher safe. Check it out on Amazon.
©Michelle Rogers, Inc.