This post is a follow up to the Chicken Enchilada post from yesterday. This is a Mexican meal and I need a good compliment to my main course. What’s better than Mexican Rice? Nothing. And my Mexican Rice is packed with flavor. The same spices that flavor the dish, the chicken, flavor the rice to make a side dish with a little pizzazz. That way, the rice absorbs flavors similar to the chicken but has enough flavor to stand on its own.
Guys, you do not have to simply throw your rice in a pot, add water, cover and cook. Your rice will be so much more flavorful if you use stock instead of water or as in the case, allow the rice to absorb some of the spices of the main dish. The cooking method is similar to the way in which risotto is cooked. I allow the rice to absorb the flavors and the stock.
- 1 cup rice
- 2 1/2 cups chicken stock
- 1/2 yellow onion, diced
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1 tablespoon adobo seasoning
- 1/2 cup frozen corn
- Add the oil to a skillet and warm on medium high heat.
- Cook for 3 - 4 minutes until softened.
- Add the rice and cook for 2 minutes until it begins to brown and let the starches out.
- Add the spices and stir will.
- Add 1 cup of the stock at a time. Allow the rice to absorb the first cup of stock before adding the next cup.
- Cook until the rice is al dente.
- Add the corn and cook for 1 - 2 more minutes until cooked through.
- Serve and enjoy!
Rice added to Onions.