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I do a lot of complicated things in the kitchen sometimes. This, luckily for you, is NOT one of them. I’d been making homemade Chicken Rice-a-Roni for a while but still needed a substitute for boxed Mexican rice as a side with tacos. This is what I came up with…
This dish is my entry in this Thursday’s October Fest Carnival of Super Foods, Un-Processed Foods Edition. Post or link an old recipe for something you make from scratch that most people buy in the store! Read the guidelines here.
Katie’s Mexican Rice
1 cup brown rice
1 3/4 cup water
8 oz can tomato sauce
1 can kidney or black beans (or dry equivalent)
2 Tbs. taco seasoning
Optional add-ins:
- 1 cup frozen corn
- chopped onion
- chopped green peppers
- colored peppers
- chili peppers
*For me, adding chopped onions and peppers keeps it as easy as a box mix because they’re always already prepped in my freezer. I just froze a bunch of farmer’s market peppers for the winter!
Here’s the trick to make it really taste like the boxed mix: Saute the rice first either in a dry pan or in a tad bit of butter (or both, one after the other).
Keep stirring CONstantly, just like it says on the Rice-a-Roni boxes!
You're shooting for browned, not blackened, of course, so keep a close eye. This is about right.
THEN add the water, tomato sauce and taco seasoning. This works whether you’re soaking (see below) or not, and totally changes the mouthfeel and taste of the finished dish, definitely for the better.
Steaming and popping a bit - it's fun to cook from scratch!
Bring to a boil and turn heat to low, covered, for 45 minutes (no peeking!). Add the beans and optional add-ins and simmer 5 more minutes until heated through.
Cost: Under $1
Super foods: 2, plus one honorable mention, plus possible more in the add-ins
Healthy Upgrade: Soak brown rice in water plus 1 Tbs whey or lemon juice overnight or for 7 hours. Add tomato sauce at cooking time and continue as usual. You can use more whey than this with good results if you have too much whey around! If you’re soaking, you can still saute the dry rice first, then add the liquid, and just soak at room temperature.
(See this post for a very quick explanation of soaking grains. More detail to come later!)
This recipe makes at least twice as much as your basic boxed mix, so be ready for leftovers. The meal in the photo was made without corn, with lots of farmer’s market peppers because they were around, and a pinto/kidney mix leftover from some chili. You can make this one as full of Super Foods as you want! Very versatile!
WIN Real Food by Nina Planck through 10/22 HERE!
Find more healthy food and healthy you inspiration:
- How to Tone your Tummy in the Kitchen!
- Got Leftover Canned Pumpkin?
- What’s in my Salads Dry Goods Box?
- Save Dishes: Why I Have Empty Bags in my Freezer
Don’t miss the October Fest Carnival! Sign up for an email subscription or grab my reader feed.
If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
This post is part of Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, Tuesdays at the Table at All the Small Stuff, Slightly Indulgent Mondays at Simply Sugar and Gluten Free, and The $5 Dinner Challenge.
Hungry for more? Related posts:
This looks excellent! My family loves spanish rice and I can’t wait to try this recipe!
[Reply to this comment]
THANK YOU for posting this. We have been gluten-free for 3 months and I have missed Rice-a-Roni mexican rice. This recipe is GF as long as you check the taco seasoning!
[Reply to this comment]
Katie, this looks so yum!
Jendeis´s last blog ..First Day
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This looks delicious! I haven’t tried soaking grains before, so that will be a new thing for me too. I just love the info you offer here on your site
Thanks.
Greta´s last blog ..Menu Plan Monday
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Sounds and looks wonderful!! I know we will enjoy the homemade mexican rice dish!
Lisa@blessedwithgrace´s last blog ..Tempt My Tummy Tuesday… Cupcake Heaven
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I love all mexican food and rice is always a wonderful thing!
Cole´s last blog ..Tuesdays At The Table – Cake Pops
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I could actually eat this as is…it looks great. I just asked my husband if he likes mexican rice – he does. So I’m putting it in the to make file.
My mom never made Rice-A-Roni or anything like it…everything was always from scratch. I think the first time I had Rice-A-Roni was when I was in high school at a friends house.
[Reply to this comment]
Katie Reply:
October 28th, 2009 at 10:43 pm
Amy,
Katie
I was excited that I actually had something GF to share with you!
[Reply to this comment]
Was strolling down memory lane and forgot to say thanks for linking to Slightly Indulgent Mondays!
[Reply to this comment]
Buckwheat Pumpkin Muffins – Slightly Indulgent Monday : Simply Sugar & Gluten-Free // Nov 5, 2009 at 2:40 pm
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