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March 26, 2010 / Michelle Ferris

Easy Dirty Rice (Mexican)

2 C white rice, washed and drained
1 small yellow onion
2/3 C canned corn (or frozen or cut off the cob)
1 regular can stewed tomatoes
1/2 C cilantro, minced
1 T onion powder
1 T garlic powder
1 T chile powder
1/4 tsp cayenne
1/4 tsp paprika
1/2 tsp salt
1 T olive oil
1 tsp vegetable bouillon powder
3 Tbsp water
  • Wash and drain rice.
  • Toss onion and cilantro in food processor. Blend until minced. Add tomato and blend until chopped up as well.
  • Add onion, cilantro, and tomato to the rice.
  • Add all other ingredients. Mix well.
  • Turn on rice cooker. Halfway through cooking, stir well.
  • When finished cooking, stir again (be sure not to smash rice, as it gets squishy when you do this). If rice is too wet, leave lid open for a few minutes to let excess water cook off.
  • Stir and serve.
A very easy and delicious way to reuse the rice is by heating it at breakfast and serving an over-easy egg over the top. Delish! Or by making burritos. Or anything else, really. Also, it freezes well for later use or lunch next week.

One Comment

Leave a Comment
  1. Chu Yen / Dec 3 2010 2:30 am

    This is nice. I know lots of Asian cooking, but not so much Mexican. Thanks!

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