Mexican Rice

• Tweet
• Email

• Tweet
• Email

We celebrated our daughter’s birthday past week.I pinch myself.She is growing up too fast.As you may have known by this time,I usually make full-on favorite meal of the birthday person.However this time i goofed up.I got wrapped in other details.

I asked Ms A what would she like to take for her class? Cookies,cakes,brownies ?Her answer was cupcakes.I asked her if she would like the goodie bags for her friends?Of course,yes !To involve her in her favorite day ,we went shopping and i let her choose the items which goes in the goodies bag under my guidance of course :-)If it was on her ,it would have been bracelets , wands , nail polishes and princess stickers  for  everyone with a hole in my pocket.But we didn’t.

For  home birthday cake,her choice of flavor was Vanilla,no doubt there.Her color of icing was pink.I can’t show you the picture of  my cake,so that the memory of beautifully decorated,perfectly iced cake stays untarnished.Mine was anything but that except it tasted good.

Among all this,i forgot to ask her what she would like for dinner?I knew her favorite has always been meatballs with spaghetti and we had that 2 days before.I safely assumed Mexican,our family favourite. It was not until later that day, as we were in store and ran into a friend ours.My friends asked her,what she is going to have for birthday dinner?Her response was,’Indian food’ .yes totally busted. I had prepped Mexican meal and there was no turning back.

Gladly we all enjoyed Chicken Enchilada with Mexican Rice.So here is my version of the rice. 

• Type of rice is very important.I do not like Basmati rice in this dish.I prefer Short or Long grain local Texas Rice.
• Stewed tomatoes can be substituted with diced or fresh.
• Don’t skip the Mexican Oregano.
• Cook the rice as per direction here.Chicken broth came from boiling the chicken i used for enchilada filling.I added water to keep 1:2(rice:liquid) ratio.