Rich and Sticky Mexican Rice

My search for the perfect Mexican rice is finally over.  I've tried many times to make Mexican rice, but it always turns out too dry, lacks flavor, or ends up too salty.  But this recipe is absolutely amazing.  It doesn't have the ordinary texture of Mexican rice that you get at most Mexican restaurants; usually that rice is kind of dry and falls off the fork easily, but this recipe is sticky and rich and holds together well.  As much as I love the rice you get in Mexican restaurants (especially when you mix it up with the cheesy refried beans!!), I have to say...this recipe is much better.  The seasoning I used is from Allrecipes.com, but combining it with the rice, onions, salsa, and chicken stock was all my own little creation.  I served this recipe with chicken breasts and a side salad, and I ended up mixing the chicken and rice together and putting it on the salad.  It was the best Mexican Chicken Salad ever!!  I also made the rice into a dip by adding cheddar cheese and eating it with chips.  My mom - who doesn't even like rice unless it's Rice-A-Roni - ate it up!  And my dad and I - who love rice - gladly gobbled it up as well.  This is so perfect for any Mexican meal, and I would especially love it in a big burrito.  Just thinking about it makes me want to eat it right now!  I also want to make this into a great dip by adding shredded chicken, tomatoes, avocado, and cheese, and serving it with chips and cornbread.  Es muy delicioso! 


Yield: about 3 servings


 Ingredients: 
For the taco seasoning:
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper


For the rice:
2 tablespoons olive oil
3/4 cup instant white rice
1/4 cup chopped white onion
1/4 cup salsa (I used a generic chunky tomato)
1/2 cup water
3/4 cup chicken stock




Directions:

For the Taco Seasoning:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

For the rice:

2 tablespoons olive oil 

3/4 cup instant white rice

1/4 cup chopped white onion

1/4 cup salsa (I used spicy chunky tomato)

1/2 cup water

3/4 cup chicken stock\

Directions:

1.  In a small bowl, mix together seasoning ingredients.  Set aside.

2.  Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden (about 3 minutes).  While rice is cooking, sprinkle with 1 teaspoon seasoning.

3.  Stir in onions and cook until tender (about 2 minutes).  Stir in salsa, water, and chicken stock; bring to a boil.  Reduce heat to low, and simmer for 15 to 25 minutes, or until the rice absorbs all the liquid and is a sticky consistency, stirring every couple minutes.  Add more seasoning to taste and serve.