Mexican Rice- Pantry style

Side dishes are things that aren't always planned ahead of time. I always remember to get the ingredients for the enchiladas for example... but I don't always think "what am I going to serve that with?" What I like to call "pantry style side dishes" solve that problem. Aside from the onion, garlic, and butter which I always have on hand everything in this dish is a non-perishable food item. It is simple, flavorful and will complement any Mexican main course.  

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 cups water
• 1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
• 1/2 teaspoons chili powder
• 1 teaspoon salt

 Step 1: Mince your garlic clove

 Tip: Once you've smashed your garlic and chopped it finely use the side of your knife to apply pressure in a sweeping motion. Keep working the garlic until it begins to resemble a paste. This will release more of the oils in the garlic and ensure that the flavor is evenly distributed. You can sprinkle kosher salt over the garlic to aid in breaking down the garlic, but I find it is easy enough to do without the salt and you aren't adding unnecessary sodium to the finished product. 

 Step 2: Chop your onion

Tip: When chopping onions cut the onion cross-wise and place each half flat side down on the board. Make vertical slices through the onion being careful not to cut through the root end. Next turn the onion and cut crosswise through the cuts you just made. This will give you a uniform dice and is quick and easy.

 Step 3: In a large saucepan, melt the butter over medium heat. Add the rice, onion, and garlic. Cook until the rice is translucent and slightly browned.

Tip: Browning rice toasts the grains which will give the dish a slightly nutty flavor. It also coats the grains which will help prevent mushy rice. Make sure you watch your heat carefully and stir frequently during this process. You want this process to go slowly so that the whole grain is heated rather than just toasting the exterior of the grains of rice. 


Step 4: Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

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• Tip: If you have some chives or cilantro on hand feel free to sprinkle that over top for some color contrast. The amount of chili powder used makes this safe for children or people with low spice tolerance to enjoy. I especially like it along side a spicy main course to balance things out. If you like spice and want to make this a meal double the chili powder, add some chopped green bell pepper to step 3 and stir in some grilled chicken at the end. This is a great "one pot wonder" when you need something quick :)