Sunday, January 17, 2010

Mexican rice for a little crowd

Sadly, my childhood was bereft of culinary delights - unless you call tater tots, "cream of ..." soups, and canned vegetables delightful (I do not).

But there was something served in the school cafeteria I liked, and I spent years trying to recapture it - and this comes the closest!

This goes great with beans and other Mexican dishes to stretch the food dollar for a crowd.

*oil or butter
*1# bag of white rice
*garlic cloves, chopped
*onion, chopped
*cold water (1 1/2 times the amount of rice)
*can of diced tomatoes with chilies (generic Ro-Tel)
*small can of tomato sauce
*1 T ground cumin
*2 bouillon cubes (or just use broth instead of water)
*salt, to taste
(a little kick would be good - a jalapeno or two, or some cayenne)

Heat the oil/butter in a large pot over medium heat. Add the rice and stir it as it browns (don't have to stir a lot at first, but keep an eye on after it starts to brown). Add in the garlic & onion to saute them a little.

Then add in everything else, stir it up well, and then cover it with a lid. When it starts to boil, turn it to low, and let cook undisturbed for 20 minutes.

This makes quite a bit - probably 10 good servings depending on what else you're serving.


  1. Shelton's mom is here...and she brought us a slow cooker!!!! Just had to share the happy news...hahaha...^_^ Now I can experiment with your slow cooker recipes...when I get a chance, that is, hee hee...=)

  2. Awesome! Hi Shelton's mom!

    Slow cookers are awesome because it's sooo easy to just throw everything in and then forget about it for hours - I even prep everything the night before and then throw in the fridge until ready to cook; or slowly as time allows prepare ingredients and then turn it on - point is: little direct supervision.

    Check out for some of her awesome recipes (and she just had a baby too!).