Tuesday, May 24, 2011
Mexican Rice Like in a Restaurant
We had the new neighbors over for dinner last night, and since we hardly know them yet, my goal was a no-fuss meal that would allow me to spend the day cleaning obsessively instead. I wasn't planning to blog this meal because "build your own burritos" is not that exciting, but my Spanish rice is, after my family, my pride and joy. Yes, I did just say that rice is the fifth best thing in my life. Is there a problem?
I first saw this recipe on the long-defunct Food Network show Too Hot Tamales (remember Mary Sue Milliken and Susan Feniger? Mary Sue is now on Top Chef Masters and I love her more than ever...but I digress) and scribbled it down while watching the show. And of course, in typical Janet style, I changed it to suit my taste, so I don't know how much of the original recipe remains, but they still deserve credit for the concept.
More than a decade later, it remains my go-to recipe for perfect, easy rice that bakes in the oven while you assemble the ingredients for your smorgasbord (Como se dice smorgasbord in Espanol?).
Mexican Baked Rice
1 onion, chopped
1 clove garlic, diced
1/4 cup oil
1 cup rice
1 carrot, diced
1 zucchini, diced
3 Tbsp. enchilada sauce
1 tsp. black pepper
1 1/2 cup chicken stock
Heat oil in skillet. Add rice and cook til toasted and golden brown. Add onion and garlic; cook for a few minutes until the onion starts to soften. Add carrot and zucchini and cook about 3 minutes longer. Add enchilada sauce and mix well. Add black pepper.
Put the rice mixture in a small casserole dish and add boiling stock until it covers the rice by just under an inch. Bake, covered, at 350 degrees for 30-35 minutes, or until water is absorbed and rice is tender.