Mexican Rice

While this isn’t a recipe I had in Mexico, it is delicious, especially when served with guacamole and sour cream. The great thing about it is that you can substitute almost anything in this recipe, take things out, add it, and change it around to make it your own!

Ingredients

5 Avocados

2 Plum Tomatoes

2 Lemons

1 Red Onion

1 Pound of Ground Beef

2 Peppers (1 Red, 1 Yellow)

2 Carrots

1 (12 ounce) Can of Tomatoes

1 Can of Corn Nibblets

1 (15 ounce) Can of Black Beans

2 Cups of Uncooked Rice

1 Cup of Chicken Stock

3 Tablespoons of Extra Virgin Olive Oil

2 Teaspoons of Cumin

1 Teaspoon of Celery Salt

1 Teaspoon of Onion Powder

1 Teaspoon of Garlic Powder

1/2 Teaspoon of Ground Ginger

1 Teaspoon of Cayenne Pepper

1 Teaspoon of Smoked Paprika

1 Teaspoon of Dried Oregano

Sour Cream, Fresh Cilantro, and Cheddar Cheese (for garnishes).

Method

You can do this all in one pan, so choose a nice big one with a lid. Add your olive oil, and heat it gently on low. Dice your red onions into very small pieces, and set 1/3 of them aside for your guacamole. Add the rest to your frying pan, and cook them until they’re translucent.

Add your meat, and keep cooking it on low, that’s the key to nice, crumbly ground beef. Season it liberally with salt and pepper while it cooks. Use a wooden spoon or plastic spatula to break up the meat, and to stir it every once in a while. Be sure to cook it thoroughly, until there is no longer any pink.

While it cooks you can dice your peppers and carrots into small pieces. When your meat is done, add the peppers, carrots, corn, and tomatoes. Drain the black beans, and add them as well.

Next, add all of your spices; Cumin, Celery Salt, Onion Powder, Garlic Powder, Ground Ginger, Cayenne Pepper, Smoked Paprika, and Dried Oregano. Mix your spices thoroughly into the meat and veg, and have a little taste. Now is the time to adjust for taste. If you want it a bit more spicy, add a little more Cayenne or Black Pepper.

Add the chicken stock and the rice, give the whole thing a big stir, cover the pan with a lid, and turn the heat up. Let the mixture boil until the rice is fully cooked.

While that boils, you can make your guacamole. Peel and pit the avocados, and put them in a bowl. Use a fork to mash them now. If you try to mash the avocados later with all the other ingredients in the bowl, it will be more difficult for you. Not impossible, but a bit of a pain.

Dice your plum tomatoes, add them and the rest of your onion to the avocados.

Juice the lemons, and add the juice to the mashed avocado. Use the fork to stir the mixture together. Season it to taste with salt and pepper.

Wash and pluck a few cilantro leaves and shred some cheddar cheese to top your rice with as a garnish.

Add a dollop of sour cream and some of your lovely guacamole on the side, maybe a couple of corn chips as well, and you’re done!

Enjoy!