The great thing about Mexican food is that when I get a craving for it, I almost always have the ingredients on hand! And you probably do too. This recipe is so easy and quick to make. Hence the name “Shortcut” Mexican Rice. With the use of mostly canned veggies, I also save a lot of “chopping” and cooking time. Usually this recipe is made all in one skillet (rice included) but I have a hard time getting the rice to the perfect consistency. It either comes out undercooked OR overcooked. I got frustrated with those results and decided to just start cooking the rice separately and mixing it in afterwards.
Also, try my Simple and Spicy Guacamole Recipe as a GREAT topping for this skillet.
I still haven’t mastered the art of making perfect rice in a regular pot, so I always turn to my trusted Rice Cooker. It’s such a life saver. I highly recommend you all invest in one. Another trick I learned to get the perfect consistency is to wash the rice thoroughly until the water runs clear before cooking it. It will remove all the extra starch and prevent the rice from being too sticky or mushy. That is highly important in a recipe like this because once everything is mixed together, you want as little “stickiness” as possible. I like my ingredients to blend well without turning into one big mushy mess.
After lots of trial and error, I think I found the perfect way to put a quick Mexican style dinner on the table in no time. Please give it a try!
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.