Last weekend, we prepared Chipotle Chile Pepper Chicken for some guests. We decided to try this new twist on our rice recipe to accompany the meal. It was quick, simple, and delicious. It would taste wonderful pared with any spicy or Mexican food.
Mexican Rice
2 cups white rice
1/4 cup extra virgin olive oil
8 chicken bouillon cubes
4 cups liquid – (2 cups chicken broth, 1/2 cup Chardonnay or equivalent white wine, 1 1/2 cup water)
1/2-1 Cup finely chopped onion
1 tbl garlic powder
5 Tablespoons thyme and oregano
1 Tablespoon fresh ground pepper
1 cup tomato sauce
Juice of 1/2 lemon
1 – 3 tsp of chile power (optional)
In a 2-3 quart pan with a well-fitting lid, brown the onion and rice in the olive oil for about 4 minutes or until it becomes transparent. Meanwhile, prepare the chicken broth, dissolving 8 bouillon cubes into 2 cups of water. Add the chicken broth to the rice. Add the water and Chardonnay.
You can adjust the proportions of broth, wine, and water to suit your taste as long as the total amount of liquid is 4 cups. Slowly add the liquid to the rice. For a spicier rice, add the chile power. Add tomato sauce, herbs, pepper, and lemon juice and gently mix. Cover the rice and cook over medium heat until the liquid is absorbed. This takes about 20 minutes.
