Baked Mexican Rice

 I have tried making Mexican tomato rice on the stove stop and oin the rice cooker but it never turned out like the restaurant style. I finally made it in the ove and the results were spectacularly delicious.

Baked Mexican Rice

Ingredients:

1. 1½ cups white, uncooked
2. 3 cups chicken broth
3. 1 cup crushed tomatoes 
4. 1/4 cup each of finely chopped onion, carrots, frozen corn thawed
5. 1 large clove of garlic, finely chopped or crushed
6. 2 tablespoons oil 
7. 1/2 teaspoon cumin 
8. 1/2 - 3/4 teaspoon salt

Preheat oven to 350 degrees.

In a 9x9 pan, combine all ingredients and stir until everything is evenly distributed.

Cover tightly with foil.

Place carefully in oven and bake for 50 minutes to 1 hour.

Remove from oven and leave covered until ready to serve.

Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.

Enjoy with your favorite Mexican sides

Mexican Chicken Rice

My li'l girl loves Spanish rice and me too. Today I had some leftover chicken so I am making Mexican flavoured Chicken fried rice.  I am going to serve it with some sour cream and heat and eat ReFried beans.

Mexican Chicken Rice (Chicken Fried rice with Mexican flavor)

Mexican Chicken Rice

Ingredients:

1. 2 cups rice cooked according to package directions
2. 2-3 cups cooked chicken cubed
3. 1 cup ready made salsa (1 cup finely chopped tomato, 1 green chilly chopped, 2-3 tablespoons lemon juice)
4. 1/2 cup corn kernels
5. 1/4 cup chopped onions
6. 1/2 teaspoon minced garlic
7. 1/2 teaspoon salt (optional)
8. 1/2 teaspoon fresh ground black pepper
9. 2 tablespoons oil
10. 1/2 red bell pepper chopped fine
11. 2-3 green onions chopped
12. 1 tablespoons dried mexican oregano

In a pan heat the oil and fry the onions and the white part of the green onions till tender. Add the garlic and fry for a minute. Add salsa or the ingredients if you don't have salsa and the bell pepper and the corn kernels and chicken and stir to combine. Cover and cook for 5 minutes. Mash the tomatos a little. Add salt, pepper and oregano and stir to combine. Add cooked rice and stir to combine. Reduce heat to medium and cover for 5 minutes. Stir again and add lemon juice if salsa is not tangy enough. Sprinkle with a generous amount of cilantro finely chopped and serve