The Flaming Vegan

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Feliz Cinco de Mayo
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Feliz Cinco de Mayo

Feliz Cinco de Mayo! Happy May 5th!

In Mexico, this celebration commemorates the Mexican victory over the French at the town of Pueblo in 1862 during French & Mexican War.

Since Saturday is May 5, and seriously celebrated here in California, this recipe is one I have been making for years whenever I make Mexican food (and I love Mexican food!  Who doesn't?).

This is a healthy side dish and for a healthier version, you can use Brown rice. If using brown rice, soak it for an hour before cooking.

Grandpa Ron’s Mexican Rice

  • 1 cup long grain rice, rinsed until water runs clear (about 3 rinses). Not necessary for brown rice.
  • 1 Tbl. canola oil
  • 1 cup tomato sauce (one small can) 2 cups water (use the tomato sauce can)
  • 2 Tbl. chili powder*
  • 2 Tbl. cumin powder
  • 1 small can diced chile peppers*
  • Salt to taste

Heat the oil in a large skillet. Add the rinsed or soaked rice (watch for the splatters).

Stir as you think necessary..

When rice is sizzling, add the tomato sauce and water. Bring to a boil.

Add the chili powder, cumin, and diced chiles. Lower heat, cover and simmer for 20 minute or until rice is tender.

Add salt and serve with any Mexican dishes.

And feel free to invite yer ole Grandpa over.

* I never could figure out the difference between "chile" and "chili."  As soon as I think someone has it figured out someone else comes a long and does the opposite.  I have better things to worry about.

 Like "Where are my glasses?"  "What did I come in this room for?"

*Image courtesy Flickr creative commons.

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  1. Carolyn
    Vote #1! Be sure to vote for yourself! Welcome to The Flaming Vegan Ron Wrinkle! Will it hurt the recipe to leave the peppers out? I can't tolerate real spicy foods.


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