Directions
I've made this version of Mexican Rice for years. In fact, I'll make a batch just for me, and eat it all. My late husband didn't care for rice that much, so I made it to my taste. Which as we all know, if you're making something just for you, you should make it to your taste as well. And while I made this in my toaster oven, you can make rice this way in a regular oven as well. In fact when I used to volunteer at the Senior Center and we served rice, I'd bake it in the regular oven, and it always worked out. But this is Multicooker Monday, and so I decided to make rice in the toaster oven. And it worked, really well. There are two steps to my Mexican Style rice, but you can totally omit the browning portion, but I don't think it tastes as good. Here's few pictures of the process. Browning the rice After the water and salsa has been added
The rice in the toaster oven containerAnd the finished rice
PrintWith ImageWithout ImageMexican Style Rice in Toaster OvenYield: 2 ServingsAuthor: Sid's Sea Palm Cooking -Prep time: 5 MinCook time: 30 MinTotal time: 35 MinThis makes two generous servings. You can also double or triple the recipe. It makes a great side, or as a filling for a burrito.Ingredients1/2 cup white rice ( I like converted rice for this)1/2 cup jarred or home made salsa3/4 cup water - divided in half or so 1/4 cup water (optional)1/2-1 tsp. EVOONon stick sprayInstructionsHeat a pan over medium heat and add the EVOO. Pour the rice in and let brown a little, keeping a close eye on it and stirring often. While it is browning, spray a pan that can go in the toaster oven with a little non-stick spray.Continue to cook the rice in the pan until evenly browned. Turn off the heat and pour in the 3/4 cup water. It will bubble and steam, but that's ok. Add the 1/2 cup of salsa and stir through. Pour into the pan which has been sprayed with the non stick spray. If it looks a little dry, add the additional 1/4 cup of water. Place a piece of aluminum foil over and seal the pan well. Place into the Toaster Oven and set the temp to 375 degrees and bake for 30 minutes. Take out of the oven, remove the foil and fluff with a fork, and replace the foil. You can serve this with refried beans, top with cheddar cheese or use as part of a filling in a burrito. Note: You do not need to brown the rice first for this dish, but it does taste better. If cooking regular rice, you don't need as much water, but an extra 1/4 cup of water per half cup of regular rice will ensure that the rice is fully hydrated and cooked. A little of moisture will escape in the form of steam. Did you make this recipe?Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
Multicooker Monday
Air Fryer Buffalo Chicken Wings by Karen's Kitchen Stories Fryer Tofu 65- Vegan by Sneha’s Recipe Instant Pot Kheer by Magical Ingredients Slow Cooker Barbecue Green Beans by Palatable Pastime Slow Cooker Steak Fajitas by A Day in the Life on the Farm Toaster Oven Mexican Rice by Sid's Sea Palm Cooking
