As an American girl (from Arizona no less) living in England, I really, really miss decent Mexican food here in the UK. Sure, there are some pretty good places in London but they just don’t compare to the authentic, down-home Mexican dishes you can only get from living in a city whose population is predominately hispanic.
Because there are no good Mexican restaurants in or around Leicester (trust me, I’ve tried them all), I have taken it upon myself to create my favorite dishes at home. One of the first things I made was Mexican rice. There is really nothing that compares to the homemade stuff – once you try it you’ll know.
This recipe originally came from my friend Olga. She was one of my roommates when I studied abroad in Italy and as her family were from Mexico, we left it to her to create Mexican feasts when we were missing food from back home. I have since tweaked it a bit to my tastes, but I think you’ll find it’s still pretty authentic.
- 1 cup long grain white rice
- 2 cups water
- 4-5 small/cherry tomatoes
- 1/2 medium white onion, cut in chunks
- 1 cube vegetable stock
- 2-3 cloves garlic, skin removed
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/2 lime
- pinch of chili
- Heat the oil in a pan over medium heat. Add the rice and stir continually until the rice has turned golden brown, around 7-8 minutes.
- Add the water, tomatoes, onion, garlic, veggie cube, salt, cumin and chili to a blender and blitz until well blended (it’s ok if there are still small bits left in the mixture).
- Once the rice is golden, carefully add the mixture to the pan. Bring to a boil and then reduce the heat to a low simmer. Cover and allow to cook until the water has been absorbed and the rice is soft and fluffy, around 15-20 minutes.
- Once the rice is cooked, remove from the heat, add the lime juice and fluff with a fork. Adjust seasoning to taste. Enjoy as a side dish to tacos or on its own with some avocado and salsa.