One Pot Mexican Rice

This time of year, there’s a lot going on.  The weather is beautiful, and who wants to waste time cooking and washing dishes?  Save that for when its too hot to hang around outside!

So, one pot meals, especially when they are easy on the budget, are king of spring!  This one makes about 5-6 servings, but can be stretched by adding more rice.  Using brown rice gives us a bit more of that whole grain goodness we’re supposed to be all eating too!

One Pot Mexican Rice

1 lb. ground turkey

2 large tomatillos, diced

1/2 large onion, diced

1 poblano or california chili pepper, seeds removed & chopped

2 tbsp. olive oil (use only if you have lean ground turkey)

4 tbsp. chili powder (use the no-salt versions)

6 oz. (1/2 a 16 oz. bag) brown rice

1 tsp. beef base (or 1 cube beef bouillon if you don’t have beef base)

3 c. water

Mix everything EXCEPT the water in a large saucepan and cook, stirring occasionally, over medium high heat, until meat appears evenly cooked through.  Add water, stir and bring to a boil.

Cover and simmer for 45 minutes or until rice is tender and most of water is absorbed.  (If it has excess water in it, simmer uncovered for 10 minutes or until the excess moisture evaporates.

To serve: goes great with any “Mexican” dish, or a salad.  It’s great topped with shredded cheese too.  I’ve even seen people tuck it into tortillas with lettuce, tomato, & sour cream for a taco or burrito or wrap.  Even plain pinto beans or refried beans make an excellent accompaniment.  Salsa or hot sauce can be added to increase the heat level, as it is relatively mild on its own.  To stretch it to its maximum, double the “other” seasonings such as peppers, tomatillos, chili powder, etc. and use up to two pounds of rice.  If you use white rice instead of brown rice, adjust the water and cooking time accordingly–brown rice takes more of both!  (i.e. brown rice equation is 1 c. rice+2 c. water+45-50 minutes of cooking time, versus long grain white rice at 1 c. rice+1 c. water+10-20 minutes of cooking time)

One Pot Mexican Rice also reheats beautifully in the microwave and tastes just as good as “just-made” did.  That makes it great to make ahead and even store in the freezer for those days when there is just no time to cook!  It’s also great to take to a pot luck.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Budget, Casseroles, Easy, Make-Ahead, Potlucks & church suppers, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to One Pot Mexican Rice

  1. A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard

    • giascott says:

      Ahh but unfortunately, during the daily grind of meals, many of us must not only consider calories, but other issues such as carbohydrates, sodium, cholesterol and fat. America has an aging population, and with that comes all the rest!

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