This recipe for Mexican rice with potatoes was given to me by Tia Elsa when I was about 20 years old. She is one of the funniest people I ever met and my love of comedy and writing stems from a story she wrote about her babysitting me as a little girl called “The Pizza Babysitter.” She is the cool aunt that I could always talk with about my trials and tribulations growing up. She took me to see her favorite band, Styx (from Chicago) and even took me to see The Rocky Horror Picture Show when I was way too young! She is also the first person I ever met to write a comedy routine. She is the reason I sometimes get up on an open mic and perform comedy. I hope she gets up to perform one day. I would love to see her have the courage to make people laugh from a stage. Thank you, Tia Elsa, for your many contributions to my life!
Mexican rice is a staple of most Mexican homes. Trying to breathe a little creativity into it can sometimes be a challenge. I find this recipe is a hit any time of year for a little surprise in your rice. Although this combination can be too starchy for every day, a once in awhile treat is definitely recommended.
1 cup of white rice
2 tablespoons of oil
1 medium potato
1 clove of garlic
½ of a white onion
2 cups of water
Salt and pepper to taste
First make the sauce by mixing water, tomatoes, garlic and onion in a blender until liquid. Salt and pepper to taste.
In a saucepan, add oil and rice and fry the rice until golden brown. Avoid stirring too much as this can break the rice. When rice is brown, add sauce mixture and the peeled and diced potato, stir once and bring to a boil. Bring down the heat to a low simmer and cover the saucepan for 15 minutes until rice and potatoes are cooked.
Serve with any meal for an extra hearty side dish, or as a vegetarian entree. How do you spice up your rice? Let me know in the comments below.