Have you ever struggled something you just couldn’t figure out? Truth be told, it’s a pretty regular occurrence for me. I’m happy to report, however, that I’m up one success in 2018!
My recent nemesis, silly as it sounds, is Mexican Rice. As a person with Celiac Disease and a caterer I serve rice a lot, particularly with Mexican menus.
I have tried, in vain, for years to get it just right. Now, I admit that after I toss a, less than tasty, test batch in a soup or casserole, it’s a little too easy to pick up a quart of the gold standard from El Burrito Mercado, my favorite Mexican Market in St. Paul.
But….as a new year dawned, I decided it was time to give it another go. I compiled all the tomato stained recipe notes I could find, and sought some wise counsel from my friend Claricia and, by jove, I think I got it! The resulting savory, spicy, lucious Mexican Rice is a winner….finally!
I invite you to make a big batch and serve it with everything from tacos like my Tacos Al Pastor to poached eggs.