I Messed Around and Made Some “RESTAURANT STYLE” MEXICAN RICE :: My Recipes

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** Quick note **

I’ve started my ridiculous fitness and workout regimen since I am going on a nice international-beach-style-vacation at the end of the year and I want to get my Tyson Beckford on, so I wont be eating like this for a while. I happened to handle all of this last week, in true going out in a blaze of glory situation, so there will be a series of post this week of the food I cooked, and how, posted.

I will add parenthetically that this was kind of part of the regimen, where I figured to myself (and I will be writing about this later) that I can eat some questionable things, in moderation, but only if I cook it myself.

So, I wanted a burrito or some nachos and instead of getting the super fat laden ones at a local burrito spot, I decided to just cook the beans, cook the meat, cook the rice and at least not use all of the lard and fat that they use at restaurants to make it taste so good.

Depending upon how you feel about rice, this is actually not a bad look at all.

I was listening to a vegan athlete podcaster dude and he was making the point about how he basically eats beans and rice all the time. So, in essence, this actually not be a bad look at all for you, with the Mexican food, its just to gotta chill with the cheese and the sour cream and shit like that.

As always, here is the disclaimer:

I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.

I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.

I will say though, the shit I make turns out really, really good.

Cooking rice, is cooking rice. The fun comes when you can add stuff in to it.

First up, chop everything as in the onions and pepper and ‘peno if you want to spice your life up some. Brown it all together. Now, depending upon how you like your vegetables in rice, you can cook the onion and pepper down some and then throw in the rice. I personally like some chunk to it, so I just do a brief sauté alone and then throw the rice on top to brown it all together.

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After that guys, throw in your tomato and your broth and its just cooking rice. You will want to adjust how much water you are putting in to it because there is moisture in the tomatoes that will get in on the action.

You also want to season. Basics for “mexican rice” are cumin and paprika. If you want to get fancy, you can use some coriander and some oregano.

* Pro Tip * Think about using chicken bullion instead of broth and tomato sauce (or blended tomato) in you mix instead of stock and canned stuff.

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Bring to a boil, cover, bring the heat down to a simmer and cook until the water is soaked up. Usually this is around 25-30 minutes, but feel free to check it if you arent sure.

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Now, not a huge fan of how this looks but it tastes great. This might not be everyone’s favorite ‘restaurant style’ rice, but this is where the fun comes in. Tweek it so that the recipe works for you, thats always the ting here!

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