Mexican Tomato Rice

So, here’s a very simple, very hands-off sort of recipe that will satisfy carb cravings, and will still provide at least a serving of veggies, if not more. Sound good? Yeah, that’s what I thought. I think I have totally fallen in love with those taco seasoning packets. They are so useful, and have just the right mix of spices to give whatever dish a burst of great flavour. Taco-y flavour, too. Who doesn’t love that lovely taco-y flavour, with its good taco-y-ness? Come on, don’t tell me that you don’t like it…

If you even care what my favourite brand is for taco seasonings, it would certainly have to be the Taco Bell. Yeah, I know it’s kind of weird to be using a restaurant brand. Buuut… it’s sooooo much cheaper than all the other brands that I see next to it on the shelf. And I am perfectly happy with it, and see no need to switch. But really, I’m just cheap. Which isn’t necessarily a bad thing. It just implies that I will be very successful later in life because I am cheap. Yeah. Whatever.

So back to the food. Like I said, there is quite a heap of flavour in this little rice dish. And I know it is very watery to begin with. Trust me, it will get less soggy, especially the leftovers. The tomatoes give it such a nice rich, robust flavour, and really do lend a nice red hue. I love the olives. Like, really love the olives. Probably because they are really high in fat, but what the bananas. They taste flippin’ good, and add that nice little burst of flavour every now and then. Which is totally down with me. Also, the rice seemed to be a little spicy, but I have no clue why. There weren’t really any spicy ingredients, soooooooo… Hm. A mystery? Oh, I love mysteries! Food mysteries… Yeah. Anyway, here’s the recipe, in all its glory.

Mexican Tomato Taco Rice

Adapted from I Eat Food

Serves 6

1 small-medium onion, finely chopped
1 small red bell pepper, diced
3-4 cloves garlic, pressed
2 scant cups brown rice
14.5 oz can petite diced tomatoes
1 ½ tbsp tomato paste
1 cup water
1 taco seasoning packet
A splash red wine vinegar
2 tbsp chopped parsley

½ cup thickly sliced black olives

Heat a large pot over medium high heat. Add a bit of water, and then the onion, bell pepper, and garlic. Sauté for 5 minutes or so, until the onions are turning translucent. Add in the rice through vinegar, reduce to low heat, and simmer for 35 minutes. Stir in the olives and parsley, and simmer for another 15 minutes, until the rice is tender. Serve hot.
As leftovers, this will become dryer.