Most of the recipes for Mexican Rice or Santa Fé Rice boggle the mind with their list of ingredients and seemingly complicated set of directions. I have simplified both. Marvel at my shortcuts.
- 2 cups water or chicken stock
- 1 cup converted rice
- 1/2 cup salsa
- 1 Tbsp tomato paste
- 1 15-oz can beans (rinsed and drained) You can use red beans, black beans or white beans.
Combine rice, stock, tomato paste and salsa in 2-quart pot. Bring to boil, turn down heat and simmer for 20 minutes.
Let sit 5 minutes then stir in beans. (A small can of drained corn can also be added.) Additional time may be necessary to absorb all the water. If you lack sufficient patience, reduce the water to 1 1/2 cups.
For Mexican rice, leave out beans.
What can I say? I’m a lazy cook.