Jerry's "Awesome Dude" Mexican rice (and Shrimp Reggio)

Jerrys’  “Awesome Dude” Mexican Rice

2 cups long grain white rice

4 tblsp  corn oil
1  medium sweet onion, chopped
1 can La Preferida mild diced green chilis
1  14.5 oz can  Red Gold petite diced tomatoes with lime and cilantro
1 28 oz jar Mild Pace Picante sauce
1 32 oz carton Kitchen Basics unsalted chicken stock
¼ cup chopped fresh cilantro
1 tblsp cumin

Heat oil in sturdy 4 qt pot ( high heat)

Add rice and stir often until just starting to turn golden

Add chopped onion ( careful – it will steam up)

Stir until rice is golden brown

Add  2 cups of chicken broth carefully (again it will steam up –so hold face back from pot)

Immediately add chilies, diced tomato, Picante sauce, cilantro and cumin

Add ½ cup more chicken broth and bring to boil

When at boil, cover, and turn down heat to low – timer set to 24 minutes

Stir occasionally. At 14 minutes, turn heat off but leave pot covered and stir once or twice more

At end of time, uncover and fluff rice. Let cool and serve or refrigerate. May be frozen . Serves 8-10

I tweaked this dish until I finally came up with these brands and amounts as best.  I bring it to Hispanic gatherings and have received accolades as being the most flavorful. If  you  like more “heat” you can substitute hot diced chilies and hot Picante sauce .

Originally I made this rice to serve as base for a dish called Shrimp Reggio that I got from one of those Williams-Sonoma recipe cards when their store used to have drawers of recipes in card files they gave out.  Here is that recipe:

Shrimp Reggio

2 lb. lg. shrimp
2 red bell pepper  

1 orange bell pepper
1 yellow bell pepper
2 cloves garlic
4 tbsp. EV olive oil
2 lb button mushrooms, sliced
½  cup white. Balsamic vinegar
¾ cup. white wine or chicken stock

Cook the shrimp with shells removed. Roast the bell peppers until the skin is blackened; remove the skin and slice in thin strips . Saute 2 cloves of garlic in 2 tbsp. olive oil for 1-2 minutes. Add 1 lb. sliced mushrooms and saute quickly. Add bell peppers, ¼ cup Balsamic vinegar and wine or chicken stock. Bring to simmer; add shrimp and cook for 1-2 minutes more.  Pour over rice and serve. Serves 8.

I simmer down the wine and /or chicken stock so it isn’t watery and tweak the Balsamic to taste.

Together the Shrimp over the Rice makes for a showy and tasty “company” entree’  with a green salad side.

I serve with a “big” full oaky Chardonnay.