Mexican Fried Rice
This spicy side dish would go nicely with a less highly seasoned main dish, such as Simple Steamed Chicken Dinner (page 82).
Serves 4
Preparation time: 5–8 minutes
Cooking time: 10 minutes
3 tablespoons vegetable oil, divided
½ medium yellow onion, finely chopped
1 tablespoon jarred chopped jalapeño peppers
1 tomato, diced
1 cup canned corn niblets
3 cups cold cooked rice
½ teaspoon ground cumin
2 green onions, finely sliced
¼ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste
Heat 1½ tablespoons oil in a nonstick skillet on medium heat. Add the onion. Cook for 4 to 5 minutes, until the onion is softened.
Stir in the chopped jalapeño peppers. Stir in the tomato. Cook for a minute and stir in the canned corn. Remove the vegetables from the pan.
Heat 1½ tablespoons oil in the pan. Add the rice. Cook, stirring, for 1 to 2 minutes, until heated through. Stir in the ground cumin.
Return the vegetables to the pan. Stir in the green onions. Stir to mix everything together. Season with the salt and pepper. Serve hot.
How to Cook Long-Grain Rice
Cooking rice the traditional way gives you an alternative to always having to use instant rice on nights when time is limited. To cook the rice, bring the rice and water to boil in a medium saucepan, using 2 cups water for every cup of rice. When the water is boiling, turn the heat down to medium-low and partially cover. Continue cooking until “holes” start to appear in the rice. Cover fully, turn the heat down to low. Let the rice steam for at least 15 minutes more, until the water is fully absorbed.
