The Daily Grind, Chop and Fry

On Taco Night, you do want to have Spanish rice, right? I have a few real recipes for great Mexican rice (one is green and fantastic), but that isn’t really what American “Taco Night” is all about. So here is a quick rice hack that will get you all Chevy’d up at home. It doesn’t taste 100% authentic, but if you don’t want to have boxed mixed, here goes:

Chop up what looks like a reasonable amount of onion, and if you want, green pepper, too. Sautee them some, onion first, adding the pepper after about 3 or 4 minutes. Get your rice and prepare it in the usual way, but instead of using plain water, use tomato juice mixed with water or stock (or V8 and water or stock) in a ratio of 1:3. Stir the onion/peppers along with some salt and pepper and garlic powder if you are feeling grand into the rice and liquid before it starts cooking. Cook your rice the way you always do. (Spanish Rice is usually on the dry side, so do let it dry out a little at the end.) Throw in a few tablespoons of chopped fresh cilantro or parsley a few minutes before it is finished cooking and mix before serving.

Shopping List

Rice
8oz tomato or vegetable juice (you should have small cans of this in your pantry, it comes in handy)
Stock (optional)
1 small onion
1 green pepper (optional)
cilantro or parsley (optional)
garlic powder (optional)