Loaded Mexican Rice
I come to you today with this recipe for loaded Mexican rice – which is sort of like nachos without the chips or a burrito without the tortilla – but more about that in a minute because I’ve got some news!
After many months of discussions and back-and-forths and soul-searching (should we, shouldn’t we?) we finally decided to open our hearts and home to this little fella…
Say hello to Feynman!
It’s Day 3, so we’re still in the getting-to-know-you stage but he’s already stolen our hearts and turned our world up-side-down.
In a totally good way. Ugh, that face!
Based on the reactions we’ve already gotten about his name (what’d you say his name was?), you might be wondering why we named him Feynman (pronounced Fine-min) and, no, we weren’t on something when we came up with it. It’s a long story, but he’s named after this guy and, just like the man who inspired his name, Feynman is handsome, smart, and happy-go-lucky. Do they award Nobel Prizes to dogs? If they ever do Feynman should totally win – I’m thinking for World Peace delivered through his amazing ability to look adorable. Not that I’m biased or anything.
Although we were a little distracted this weekend (and by a little I mean a lot – as in, let’s just stare at the puppy for 48 hours straight sort of distracted-ness) I carved out time to make what I now call my new favorite weeknight dinner – Mexican rice piled high with all sorts of good stuff.
The rice itself cooks up in just one pan (yay!) and it’s full of tomatoes, corn, and black beans. Serve it a side or pile it into burritos and tacos or you can do what I did – garnish it up with whatever odds and ends you have on hand. In this case, leftover roast chicken, a quick and easy guacamole, chopped scallions, and some shredded cheese. Oh, and a squeeze of lime because we like a little zing. The best part? It reheats great, which I’m so appreciating since it’s hard to tear myself away from our new little family member.
I’m back to puppy duty, so I leave you with the recipe – have a great week!
- For the Rice
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 bell pepper (whichever color you like – I used an orange one), diced
- 1 cup corn (fresh or frozen)
- 1 (14.5 ounce) can black beans
- 1 cup vegetable stock
- ½ cup tomato puree
- 1 tablespoon tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons chili powder
- ¼ cup chopped fresh cilantro
- 1½ teaspoons salt
- 1½ cups Minute Rice (white long grain)
- For the Garnishes
- 1 cup shredded cheese (cheddar, pepper jack, or combination of both)
- 2 cups cooked chicken, diced
- 1 avocado, pit and skin removed
- 2 limes, each quartered
- ½ teaspoon kosher salt
- 1½ tablespoons chopped fresh cilantro
- 2-3 scallions, chopped
- In a large pan, heat the olive oil over medium heat. Add the onions and cook them for a few minutes, just until they start to soften. Add in the garlic and bell pepper and let it all cook for another 3 minutes or so. Add in the corn and black beans and stir it all together.
- Add the vegetable stock, tomato puree, diced tomatoes, and tomato paste. Bring the pan to a simmer and then add the chili powder, cilantro and salt. Let it all simmer for a few minutes and then raise the heat to bring it to a boil. Once boiling turn off the heat, pour in the rice, cover the pan, and remove it from the heat. Let it sit for at least five minutes.
- While the rice is cooking prepare the garnishes. In a medium bowl, mash the avocado with a fork. Add the salt and juice from half a lime. Give it a quick stir and set it aside.
- Once the rice is cooked (almost all of the liquid should be absorbed by the rice) fill a bowl with about one cup. Top the rice with some shredded cheese, diced chicken, and a small scoop of the avocado mixture. Sprinkle some scallions and cilantro over the top. Repeat with the other servings.
- Serve with lime wedges on the side.
The post Loaded Mexican Rice appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/09/loaded-mexican-rice.html
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