A Mexican Feast - or Lucy's Rice

When we lived in Detroit we used to go to Mexican town for the worlds best Mexican food. I fell in love with the Mexican rice... real Mexican rice, not the rice and salsa concoction that people try to pass as Mexican rice. :o) Of course, when I tried to find a recipe, all I found was the rice/salsa combination, so I thought I would never be able to make it at home. Enter Lucy.

Lucy was a Mexican woman who worked at my local grocery store. Since I have no shame, I asked her how to make Mexican rice. I immediately went home and tried it. It was good. Really good.

Lucy's Mexican Rice
2 tablespoons olive oil or chicken broth
2 cups rice
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
4 cups water

In a medium saucepan over medium heat, brown the rice in the olive oil or broth until golden, stirring frequently. Reduce heat to low, and stir in tomato sauce, garlic, salt, pepper, and cumin. Stir in water. Cover, and cook for about 20 minutes.

This is good served with anything, but our favorite is bean burritos.

Another Mexican town tip - they never served cheese or sour cream with tacos. Instead, they always came with chopped cilantro. Try it. I bet you'll like it!

Refried bean tacos and Lucy's Mexican rice. Yum!