Mexican Rice

When I first arrived in France last April, I went through a period of Tex-Mex withdrawal.  Some things I could manage (guacamole) or whip up in a MacGyver-meets-Julia Child type of way (chicken fajitas), but certain elements of a quintessential Tex-Mex meal were missing: salsa, Mexican rice, refried beans, and queso.  Since those first frightening months I've conquered three of these four items (queso still eludes me....).  This is a recipe for Mexican rice that's ridiculously easy, delicious, and can be vegetarian/vegan.  And, yes, it's received two enthusiastic kid stamps of approval.

1/2 cup chopped onion (about half a large onion)

1/4 cup chopped green (yellow or orange also work well) bell pepper

1 large garlic clove, minced
2 tsp olive oil

1 cup long grain rice

1 can (15 oz) diced tomatoes with liquid

1 tsp chilli powder

1/4 tsp ground cumin

1/2 tsp salt

1 1/2 cups broth

1/3 cup coarsely chopped fresh cilantro

1 avocado, halved lenthwise and sliced in 1/4" sections

Heat oil in a heavy skillet over medium heat; saute the onion, bell pepper, and garlic until onion is soft, about 3 min.  Add rice to skillet and cook over med-hi heat until rice is browned.  Add tomatoes, chilli powder, salt, and broth.  Bring to a boil; cover, lower heat, and simmer until the liquid has been absorbed (18-20 min).  Taste and add up to 1/4 tsp salt, if needed.  Garnish with fresh cilantro and sliced avocado.

Makes 6 servings.

NOTES:

(a)  Stir the rice continuously during the browning process to ensure none of the rice burns.  It's okay for some grains to get darker than others, but a burned taste stays with the rice and ruins the whole dish.

(b)  Any broth will work - I prefer vegetable, but if you're pairing this rice with chicken fajitas, it's a good idea to use chicken stock.  Likewise for beef tacos or steak fajitas (beef broth is best).  Fish tacos?  I'd go back to the veggie stock.

(c)  To give the rice an added kick, add 2 jalapenos, seeded and chopped, to the skillet when you saute the onion and garlic. 

(d)  Green bell peppers have the least nutritional value of any bell pepper, so if you have a yellow or orange bell pepper, go for that one.  The green contrasts nicely with the color of the rice when it's finished, but if you toss in some diced jalapenos you'll get the same lovely effect without sacrificing nutritional value.  And, let's be honest, nutrition is what Tex-Mex is all about.