Cinco de Mayo Style & Our Bangin’ Mexican Rice Recipe

Happy Cinco de Mayo!

I considered doing this whole post in Spanish but then I figured that would just be frustrating for everyone.  Plus, my jokes are nowhere near as chucklicious in a foreign language.

Instead, let’s talk Cinco de Mayo style!

Check out these Latin inspired looks that you can rock while you serve enchiladas and don margaritas on your deck later.

 

I love the embroidered tops and colorful accents.

And enchiladas.  Okay for real, I LOVE enchiladas.

Now that you know what to wear, how about a little help on what to eat!

At the Dude casa, us being a half way Mexican family and all, we eat lots and lots of Mexican food and not just on holidays we mostly ignore.

Sure, sure, I can make enchiladas but because I don’t have any photographic proof of such at the moment, how about something easy instead…

Fast, Easy and Straight Up Delicious Mexican Rice Recipe

Stuff You Need

1 tablespoon olive oil

1/2 of a diced onion (I consider this step optional because if you have a family like mine that abhors onions, you should probably just leave it out)

2 cups white rice (don’t use the brown kind, it’s not as tasty and this is a party people. live a little)

1 140z can diced tomatoes with chilies

1 can ro-tel (it adds yummy spice, if you’re not down with spice use another can of diced tomatoes with chilies instead, they aren’t spicy at all)

1/4 teaspoon cumin

2 tablespoons diced cilantro

salt and pepper to taste

1 14oz can chicken broth

2 cups of water

What to do:

1.  Heat olive oil in pan on medium-high heat.  Use a wok if you have one, the kind with a top (must have a top).

2.  Add uncooked rice to oil and brown slightly.

3.  Add onions and cook a couple more minutes until soft.

4.  Pour in tomatoes and cook until water is gone (this is quick ya’ll, like one minute).

5.  Add all of the seasonings.  Stir.

6.  Add chicken broth.

7.  Add two cups of water.

8.  Bring to a boil then reduce heat to low, put on cover, and cook until water is gone and rice is soft.  Basically 20 minutes and you’re done.

9.  Fluff up pretty serve on a plate alongside whatever other Mexican goodness you can come up with.

10.  Call me up and invite me over; I’ll bring the enchiladas!