The following recipe for Basic Mexican Rice is from SurvivalBlog reader Joanna E. She mentioned: “It is important to have several ways to prepare stored rice, to prevent Food Fatigue.”
Ingredients
- 2 cups white rice
- 3 T. olive oil
- 3 c. water or chicken broth
- 2 T. tomato paste (or more to suit your taste)
- 2 cloves of garlic, pressed (or less, to suit your taste)
- 1/2 t. salt (or more, to suit your taste)
Optional Ingredients (For a more elaborate and nutritionally-complete rice dish):
1/2 – 1 tsp. cumin (Add during simmering.)
One cup of fully-rehdrated or canned beans, drained. (Typically, pinto beans or black beans.)
1 T. chillie powder
Canned green chillies
1/2 cup of corn off the cob
1/2 cup of salsa
1 can of Ro-Tel tomatoes
Chopped onion (quantity to suit your taste.)
A bit of chopped cilantro (fresh or dried)
Sliced black olives
Directions
In a 10″ skillet, heat the olive oil over medium heat. Add the rice and mix until slightly browned. Be careful to not burn the rice.
Add the water (or chicken broth), tomato paste, salt, and garlic. Stir until the tomato paste is dissolved, then add any or all of the additional ingredients. Bring mixture to a simmer and cover with a well-fitting lid.
Continue cooking for 20 minutes or until the rice is cooked but not mushy.
SERVING
Optionally, garnish your Mexican rice dish with a dollop of sour cream or with some grated cheddar cheese just before serving. Serve this dish hot.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!