One of the most embarrassing (and vaguely racist sounding) typos I've ever published was a side note in Sweets & Bitters, Volume 3 promising an online recipe for "Mexican Friend Rice." We gave you the original recipe, for Mexican Fried Rice, in our Corner Store Entertaining edition and wanted to share it again. I laughed pretty hard when I saw that one. Mexican Friend Rice. Oy! But what can you do?
Whatever you call it, it's a pretty useful recipe. We took Mira's red rice and my fried rice and merged them to create a quick Americanized Mexican side dish. It's easy to toss together from leftover rice and frozen veggies, and kids like it. Enjoy the recipe, and a good laugh at my expense.
Mexican Fried Rice
- 1 Tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 2 cups cooked rice
- 2/3 cup tomato juice (1 small can)
- 1/4 teaspoon cumin (optional)
- 1/2 cup frozen mixed vegetables
1. In a skillet or wok, warm the oil over medium heat. Smash the garlic and salt into a paste using a mortar and pestle (or mince the garlic and mix it with the salt). Add this paste to the oil and cook gently, being careful not to burn it.
2. Raise the heat to medium-high; immediately add the rice and stir until evenly coated with oil. Stir in the tomato juice and cumin, and cook the rice until it’s evenly tinted red and no longer soupy.
3. Turn off the heat, stir in the frozen vegetables, and cover for 3 minutes to allow the vegetables to heat through. Adjust seasoning to taste.
If you don’t have tomato juice, stir about 1/4 cup water into 1 Tablespoon tomato paste, a little at a time.
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