Recipe: Mexican Rice

A great potluck item that can be easily adapted

By Katherine Minton
Photography – Styling – Martha MacLeod

Celebrate summer with a themed potluck lunch or dinner – try Italian, Greek, Asian or Mexican. Or have everyone bring a dish from their family’s heritage for an interesting blend of foods. Get the kids involved by providing outdoor games or arts and crafts relating to the theme. A piñata would be great fun!!! Mexican Rice is great for a potluck, simple to make on board and can be easily adapted to your own tastes. I, for one, love cilantro, so I usually have it on board and I use it lavishly. If you’re not contributing this to a potluck, the rice would serve 4-6 as a side dish.

Ingredients

1 tbsp	Olive oil
1/2	Large onion, chopped
1 cup	Long grain rice
2 cloves	Garlic, minced
1	Red chili pepper (about 3 inches), sliced lengthwise
1 tbsp	Ground cumin
	Salt, to taste
2 cups	Chicken stock
1-14 oz can	Diced tomatoes
1/4 cup	Cilantro, chopped

  
  

Method

• Heat olive oil in large pot
• Sauté onion, stirring until softened (about 5 minutes)
• Add rice and cook, stirring occasionally (about 3 minutes)
• Add garlic, red pepper, spices and cook, stirring about 1 minute
• Add chicken stock and tomatoes (including juice)
• Cook to a boil, then reduce heat, cover and simmer 20-30 minutes (checking after 20 minutes for doneness)
• When cooked as desired, remove from heat and let sit 10 minutes
• Transfer to serving dish and garnish with cilantro

PREP HINT…
If you want milder rice, remove the seeds from the pods of the red chili pepper.

Serves 4-6

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