Mexican Rice
Recipe courtesy Emeril Lagasse

This rice dish is good on its own, but Emeril served his topped with Shrimp, Chorizo & Chipotle Gravy - excellent recipe.

This recipe is similar to the Spanish Rice recipe I have, except this recipe does not add cumin or chili powder as the Spanish Rice recipe does, and this recipe adds green bell peppers and garnishes the rice with green onion. Otherwise the recipes are similar in that they both add tomatoes of some sort. In Mexico, arroz rojo means "red rice" and is made with white rice, garlic, onions, and tomatoes in the form of chopped tomatoes or tomato sauce. Both recipes are good.

2 tablespoons olive oil
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long-grain rice
1 large tomato, peeled, seeded and chopped [we use canned tomatoes or sauce]
3 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron (if available)
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate. Garnish with green onions.

Yield: 4 to 6 servings