With Cinco de Mayo tomorrow, I wanted to continue sharing my Mexican themed (Chili Colorado, Salsa, Homemade Beans, Jicama Salad) recipes and finish with my recipe for Mexican rice. Here is another super easy recipe for Mexican rice that originated from my sister-in-law and while I put my own spin on it, all credits go to her.
I always buy little star pasta that is “Product of Mexico” as that’s what my sister in law used, you can substitute rice for this but you may need to add more water and cook the rice a little longer
put a little oil in a pan and add the pasta
cook the pasta until it browns, this gives the pasta a little bit of a “nutty” flavor
add the sauce, salt and pepper
add water, cover and lower the heat
once the pasta is cooked, add the corn (I use frozen roasted corn)
I always loved the simplicity of this recipe for Mexican rice, my kids have loved this recipe as well, sometimes adding shredded cheese or salsa in top. For variations you can omit the corn, add a tomato bouillon instead of canned sauce, use rice or just be creative with what you love most.
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Thank you again ~ Patty Limatola-Tanenbaum