Wednesday, July 15, 2009

Mexican Spanish Rice

Mexican Spanish Rice

Dorcas Annette Walker

From the time that Christopher Columbus landed on America’s shore in 1492 until now the United States has become a great melting pot of different cultures founded on our belief that all men are created equal as stated by the Constitution adopted September 17, 1787 in Philadelphia, Pennsylvania. Since October of 1886 the Statue of Liberty has stood at the port of the New York harbor welcoming millions of immigrants to our country from around the world. We come from diverse backgrounds, have different political viewpoints, and yet we are united. We are Americans.

Traveling around the United States I was intrigued how distinctive traditions show up in the way we name and prepare our food. For instance there is Texas Hash, French dressing, Boston Baked Beans, Russian Tea, Navajo Tacos, Japanese Fruit Pie, and Mexican Stir Fry just to name a few items. The neat thing here in America is that we can all enjoy these amazing different cultural foods unlike other countries where the variety of groceries is limited. Basic staples that we take for granted are often not available elsewhere. Also the more a certain food style becomes popular, changes to the original recipe are made until the cuisine becomes truly an American dish.

My Mexican Spanish Rice is a filling dish and can be eaten by itself with garlic bread as a meal or spread leftovers in a soft taco with toppings and microwave. You can spice up the Mexican Spanish Rice by adding red, green, and jalapeno peppers to suit one’s taste. Also a variety of precooked beans can be included. Preparation time for my Mexican Spanish Rice takes about 30 minutes and this recipe serves at least ten.

Mexican Spanish Rice

In a large iron skillet brown 2 lbs of hamburger. Add 1 tb dried onion or dice up a small onion and sprinkle on ½ tsp garlic salt, regular salt and pepper.

In a medium saucepan cook 2 c rice with 4 c water and 1 tsp salt.

In a large kettle bring to a boil:
3 qt of tomatoes pureed
1 tb dried oregano
1 tb dried parsley
3 tb sugar
¼ tsp crushed dried red pepper
Drain hamburger and add to the tomatoes. As soon as the rice is cooked pour into the tomato mixture. Simmer for ten minutes. To serve place corn chips on plate and layer the Mexican Spanish Rice over it.

Mix-match toppings of: shredded cheese, sour cream, lettuce, chopped tomatoes, black olives, and Tabasco sauce!

Weekly tip: Avoid putting ripe tomatoes in the refrigerator, instead store in a cool dark spot. To ripen a tomato place in a paper bag or wrap up in a newspaper and position in a warm place or at room temperature, but not in direct sunlight. Store cut tomatoes in the refrigerator and use as soon as possible!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: For more recipes check out her Creative Tennessee Mountain Cookin blog at:

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