Quick post here to get the recipe down permanently while I remember it. Unfortunately, lapses in posting something right away means that any notes I might have had for a recipe and changes I made are easily forgotten which is why some haven't made it onto the blog. It's been a long long while since I've posted, partly due to laziness and partly due to lack of time. In general, the way I eat has also changed in the past few years and I've just been cooking super simply. Anytime I do make something that requires a recipe, I haven't had time to retest it if it needs improvement or perhaps it's not good enough to remake or I just add it to the evergrowing to-post list of recipes. I think moving forward, I'm going to continue to let this be a journal of recipes that I want to add to my collection. I won't worry if I have a good pic or a pic at all, not that I've ever really been concerned about that. This blog was created mainly as my online recipe collection that would help document things I've made that I can come back to time and time again and serve as a resource for others who might want to make the same things. In the last few years, although I haven't posted much, I'm happy to say that I have found myself coming back to recipes here since I know they just work and I can rely on them. There are so many other blogs there for inspiration and entertainment that I'm fine with how this blog is serving me for now.
Hopefully, for those of you who've tried my recipes, you'll trust that I only post recipes that I myself would remake and have found to work and if you like, you'll give them a try as well. Adapted from my turmeric cumin rice, this is a very easy version of Mexican Red Rice using tomato paste. I've kept it super simple here, but this would also be great with the addition of chili powder, cumin, or garlic powder added when cooking, or cilantro mixed in at the end. It's great served as a side, added to burritos, or just eaten on its own. Enjoy!
Mexican Red Rice
2 tbsp butter or oil
1 3/4 cups long grain rice
2 1/2 tbsp tomato paste
1/2 tsp oregano
2 1/2 cups chicken broth
salt and pepper to taste
Melt the butter in a medium saucepan over medium heat, add the rice and let toast for about 4 minutes until just starting to turn golden brown. Add the tomato paste and oregano and stir until well combined with the rice. Add the broth, salt and pepper to taste, at least two large pinches, and bring to a boil over high heat uncovered. Once boiling, reduce the heat to simmer and cover, letting it cook for 15 min without peeking. Turn off the heat and let it sit for another 15 min to absorb any remaining water. Taste and add addtional salt and pepper if necessary.