I grew up eating Mexican rice of the Rice-a-Roni quality. In other words, boxed rice and unknown spices + canned tomatoes + butter + water. It was delicious. But it was not Mexican. And I clearly didn’t know any better. But even if I had known better, I have forgiven the follies of my foodie-less youth.
Fast forward a few years, and I’ve figured out that this Mexican rice wonder of my childhood can not only be made at home, but (not surprisingly) tastes way better than the romanticized Rice-a-Roni of yore. Plus, this rice can be made without any canned vegetables and with discernible spices that I always have on hand anyway, making it fresher and cheaper than the boxed stuff.
Because rice was always the highlight of Mexican feasts growing up, whether in my super plain bean-cheese-rice burrito or as a side dish to any number of restaurant main courses, I like to say that I “know” Mexican rice. That may or may not be true, but I have been exposed to a wide variety served everywhere from fancy Mexican joints to chintzy taco shops. (more…)