Mexican Night

A couple of weeks ago we had what I like to refer to as "Mexican night"...which really means that I cook a bunch of recipes that are as close to real Mexican food as I have discovered,,,and long for California. I usually end up making quite a bit of food, so it also means that we get to have company and introduce some deprived souls to the amazing flavors that this ethnicity of food has to offer...so all around a good experience!
This time I made enchiladas, rice, beans, and had a friend bring guacamole. I didn't follow my usual protocol of making a batch of homemede salsa, which I immediately regretted as I put the first chip dipped in Pace brand salsa in my mouth...I will be making some very soon. I also didn't make the usual appetizer of chile rellenos...partially because of laziness and partially because there were only five of us eating, and we already had quite a bit of food. I also think that next time I will attempt to make flan for dessert and horchata to drink (two things I have always wanted to make, they add a sweet balance to a spicy meal).
Enough about the things I did not make, one thing that I did make is Mexican rice according to a recipe that has been handed down to me from my mother-in-law...possibly my very favorite one that she has shared with me. It is ridiculously easy to make, very forgiving, and, of course, delicious. If you didn't want to make a whole mexican spread, you could certainly whip up some of this, put it in a tortilla with a little sour cream and call it a meal. It's that good. For you 24/7 carnivores out there, some ground beef or grilled chicken would be required to complete the meal. Regardless of your protein needs,,,you need to make this very soon...it's simply being unfair to your taste buds to deny them this,

Mexican Rice

I cup uncooked rice
vegetable or canola oil
3-4 cloves of garlic, crushed
black pepper
1 can of tomatoes
3 bouillon cubes
21/2 cups pf water
1/4 cup bell pepper, chopped
1/4 cup of onion, chopped

Just cover the bottom of a medium saucepan with oil (1-2 Tbsp). Toast rice in oil until golden brown. Add garlic and black pepper (a few shakes/grinds will do). Add tomatoes, water, and bouillon and stir until cubes are mostly dissolved. Place green pepper and onion on top of rice and simmer over med-lo heat until all liquid is absorbed.

You could always add more onion or bell pepper to taste...in fact, since my husband despises bell pepper, I usually leave it out completely. You could also use Rotel instead of plain tomatoes to make it a little spicier. Have fun with it!