Taquito Bar + Easy Mexican Rice Recipe
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias
You may have noticed that the exciting part of college basketball started over the weekend. You know, brackets and tournaments and all that. I think? Honestly, beyond my bracket, I really don’t know what’s going on. And even with my bracket, I mostly just picked the names I recognized. I won in our group of friends last year, so I’m going for a repeat.
John is way into the madness, since his team is playing this year, so he could hardly be bothered to join us at the table for dinner on Saturday. Lucky for him, we were eating a pretty couch friendly meal, so he was able to grab it and go. Prep was quick and easy for me, so no hard feelings on my part. I simply had toss a few toppings into bowls, mix a few dipping sauces, toss the taquitos and rolled tacos in the oven, and get the rice on the stove. I promise, not complicated at all!
To keep the meal simple, I took a few shortcuts. I bought my cheese and lettuce shredded, to be able to just dump them in the bowl. I combined Greek yogurt with canned enchilada sauce, to make this fantastic dipping sauce. The Delimex taquitos and rolled tacos came from the frozen section at Walmart, and I was even able to use a coupon to get $1 off of two Delimex products (valid until 4/7/15)! To complete the meal, I made Mexican rice, that comes together in a matter of minutes.
Growing up, our family usually just had white rice with meals. This Mexican rice thing is something that I’ve only come to discover in the past few years, but I think I’ve simplified my recipe enough that it’s almost as convenient as white rice, but with a special kick of flavor.
I start with some olive oil in a hot pan and a diced medium onion. The onion gets cooked over medium heat until it’s translucent, then I add the rice. The goal is to get the rice a nice golden color.
Once the rice is the correct color, stir in a can of tomato sauce, salt, and water. It should come to a boil almost instantly, after which you can cover the pan and lower the heat. It’ll take about half an hour to cook, but your work is done. No seriously, don’t touch it until it’s completely done and the water is absorbed.
Easy Mexican Rice
A quick and easy recipe to add a kick of flavor to your rice.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, diced (about 1 cup)
- 3 cloves Garlic, minced
- 1 cup Long Grain White Rice, uncooked
- 1 8 oz can Tomato Sauce
- 1 tsp Salt
- 1 1/2 cup Water
Instructions
- Heat oil in a large pan over medium heat. Add onions to hot oil, and cook until translucent.
- Add garlic and rice, stirring frequently, until rice is golden in color.
- Once rice is golden, stir in the can of tomato sauce, salt, and water. The mix should start to boil rather quickly.
- Cover the pan with a lid and reduce heat to low. Resist the urge to remove the lid or stir the rice during this time.
- Allow to cook until water and sauce are completely absorbed, about 25 minutes.
- Stir gently before serving.
The dips were just as easy. For the queso, melted cheese with some diced tomatoes tossed in. The other was about two parts Greek yogurt mixed with one part enchilada sauce. I went with mild to make it family friendly.
Plates were easy to grab and go with taquitos and rolled tacos with all of the toppings and dips. Which is exactly what John did..
