This works out great for me, because that means packing lunches for day care is often as simple as mixing rice, veggies and meat in a tupperware.The rice at most Mexican joints doesn’t appeal to me. I still usually leave it on the plate if we eat out and I forget to ask them to give me double beans instead. It’s just too dry. I prefer moist rice, unless there will be some sauce or meat/veggie medley of which that rice will be soaking up the juices.
Rice is great because it reheats well, and works even better mixed with meat and frozen vegetables for a quick and easy lunch. My favorite pairings for this rice are Spicy Beans, leftover taco meat, and Mexican-Style Vegetables (broccoli, cauliflower, corn, red bell pepper).
Moist Mexican-Style Rice
This rice is an adaptation of my mother-in-law’s rice, influenced by my go-to rice pilaf. The result is moist rice that pairs great with any Mexican food you happen to be serving. If you have rendered chicken fat on hand, definitely utilize it here, as it makes for a heartier rice.
- 1 tbsp. rendered chicken fat (alternate: Canola oil or vegetable oil)
- ⅓ medium yellow or brown onion, diced
- kosher salt
- 1 cup long grain white rice
- 1 clove garlic, minced
- ¼ cup salsa fresca
- 1½ cup chicken stock or water
- Heat the fat in a medium pot over medium-high heat, and once the fat begins to shimmer, add the onions and a pinch of salt.
- Sweat the onions until softened, add the rice, and cook a minute more, stirring occasionally.
- Add the garlic and cook a minute more.
- Add the salsa fresca, and stir to combine.
- Add the chicken stock or water, and stir to combine. Bring to a bubble, then reduce to a simmer, covered, for 15-20 minutes, until liquid is absorbed and rice is tender.
- Season with salt to taste.
This pairs incredibly well with Spicy Beans and Mexican-Style Vegetables (drizzle with olive oil, sprinkle with salt, and microwave until tender and hot – 3 minutes, stir, 3 minutes, stir, 2 minutes) as perfect sides for Chicken Tacos.