After two attempts, I think I finally understand what goes into “Spanish/Mexican Rice.”
The flavors of tomato sauce, spices and chopped onions held up quite nicely with white rice.
Inside the newsroom on Cinco de Mayo, my co-worker shared his wife’s rice as part of a Mexican breakfast potluck.
I loved it and I begged him for the Cardenas family recipe. A few days later, he got it from his mother-in-law and shared it with me.
After simmering for 20 minutes, I served the Cardenas rice with spicy chorizo and kidney beans. I think my hubby enjoyed the spicy, savory dinner.
Continue reading “Memories of Rice”