Mexican spiced rice and rice bowls

Rice bowls are my answer to the demands of having a healthy meal when life is busy.  Once we have the rice, it is not so hard to build a bowl of goodness around it.  Our latest favourite rice recipss is a Mexican spiced rice that we stumbled across when it was a component of a Plant You recipe for meal prep burritos in January.  I have lost count of the number of times we have made the spiced rice since.

[Top photo: Mexican spiced rice with seasoned black beans, air fryer roasted cherry tomatoes, pickled red onion, lettuce, pickled purple cabbage, red capsicum.)

It is a simple recipe but has favourite spices and tastes lovely.  Great flavour for a little effort.  It can be easier with dried garlic but I really love adding jarred minced garlic instead.  Once the rice is made, it feels a lot less effort to chop some raw vegies, add some tofu or beans, rustle up any leftovers and a dollop of yoghurt or a squeeze of lemon juice and dinner is ready with a great tasty rice.   

 

Yesterday I had one of those crazy days when I felt overwhelmed by life.  I was working from home but it did not feel relaxing.  We are having a busy week with appointments, an exhibition, a movie and a walking tour.  At work I had meetings, last minute requests and new systems that challenged me.  My dad came at lunchtime to attach a new door handle on our backdoor.  The door knob had totally failed a week ago so he came over and hacksaw off latch.  We then gaffer taped over the hole until he was able to return.  At 5.30pm I had a history society meeting but wanted to print the minutes before I left.  The printer needed more paper and once I got it printing, it jammed halfway through.  So I rushed over only to find only half the subcommittee there.  I came home with a promise of doing the minutes and then heard that my next door neighbour's gorgeous little cat with the black love heart on her nose had died of kidney failure.

On days like that I start thinking I need to simplify my life.  One easy solution was this spiced rice that we had had on Monday.  I had cooked it on Sunday so that we had an easy meal on the first night of the working week.  Now I am planning to make this or other easy grains each week on Sunday night so I just cobble together a rice bowl of sorts each Monday.  It could be one small change to make life easier! 

One thing I really like about this  is that it does not stick to the bottom of the saucepan.  I have had problems with burnt and/or dry Mexican rice before.  So when I looked at the amount of water on the Plant You recipe, I decided to increase it.  Most times it has worked but occasionally it was a little wet.  As we usually have leftovers, this makes sure that the rice is not too dry the next day (or the day after).  If you prefer a drier rice, I would suggest 4 cups of water rather than 4 1/2 cups.

The above photo collage shows the ways we have accompanied the Mexican spiced rice:

• Top left: fried chopped panisse, seasoned fried tempeh, tofu scramble, grated carrot, lettuce, cucumber and red capsicum.  (Below you can see Sylvia's version of this that also includes sauerkraut)
• Top right: tofu "beef", lettuce, tomato, purple cabbage and chipotle lime cashew sauce.
• Bottom left: cheese and bean quesadillas with the spiced rice, lettuce, cabbage, red capsicum, yoghurt, salsa and feta.
• Bottom right: lettuce, red cabbage, tomatoes, corn, seasoned black beans, feta and crispy fried Field roast chorizo crumbles

You can see that not all the rice bowls we have had were Mexican themed.  We have also had the spiced rice with tortilla chips, tacos, and/or an adobe sauce.  I have previously enjoyed Mexican rice with corn, peas and red capsicum which would work well cooked in this or even some herbs or spring onions stirred in after cooking.  
 

 

This Mexican rice is truly a versatile side dish with many possibilities.  I would like to try it in an enchilada with beans and cheese or maybe in a a nacho bake layered with a chilli con carne, cheese and corn chips, and of course in a burrito.  It would also go well with a variety of salads on the side.  I have even taken it to work for lunch with raw chopped vegies and chickpeas and yoghurt.  I am looking forward to experimenting with it as one of our regular Monday dishes.

More Mexican-inspired recipes with rice on Green Gourmet Giraffe: 

Mexican rice in the microwave (gf, v)
Mexican rice (with salsa) (gf, v)
Okinawa taco rice - meat-free (gf) 
Spinach, pumpkin and bean burritos (gf)
Stuffed squash with tex mex rice and beans (gf, v)

Mexican spiced rice
Adapted from Plant You
Serves 6

 To fry the rice:

• 1 tbsp olive oil 
• 1 1/2 cups white long grain rice, (I use basmati)

 Spice seasoning:

• 3 tbsp tomato paste
• 1 tsp garlic powder or paste
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper 

To boil the rice:

• 4 to 4 1/2 cups water (or less)
• 1 tsp stock powder 
• 1 tbsp lime juice, optional, for brightness

Put together the spice seasoning mixture first so you are ready to add it when rice is cooked.  I usually heat the frypan on low while I do this.

Heat oil in a large saucepan.  Once warm stir in rice and fry for about 2 minutes over medium high heat.  Stir frequently.  It will smell toasted when it is ready but I find it fries a bit while adding the spices so a little underdone is better than overdone.

Add spice seasoning and stir constantly for 1 minute over low heat until well mixed.

Pour in the water and stock powder.  Stir well and bring to the boil over high heat.  Simmer covered for 10 minutes.  Remove from the heat and leave lid on to continue absorbing the steam for at least 10 minutes.

Serve hot or warm.  The spiced rice can be made the night before or kept in the fridge for a few days. 

On the stereo:
Chelsea Girl: Nico