Mexican Rice & Tequila Tomatoes

Need a side dish for all the great Mexican dishes you have?  My friend from Mexico taught me how to make Mexican rice years ago – the tomatoes were an experiment that worked!  Give them a try!

Mexican Rice & Tequila Tomatoes

What you need:

RICE

  • 1/8 cup lard (or peanut oil)
  • 1 cup raw, long grain rice
  • 1 – 8oz can of tomato sauce
  • 1 ¼ cup stock – chicken or beef (I used the beef broth from cooking the meat for enchiladas)
  • Green onions to garnish

TOMATOES

  • 2 cups of small cherry or grape tomatoes
  • 2/3 cup tequila

How to Do it:

RICE

Melt the lard in a large sauce pan.  Add the rice and cook until the grains begin to brown very slightly.

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Remove from the heat.  Add the tomato sauce and mix well.  Stir in the broth, then return to the heat and bring to a boil.  Cover and simmer for about 45 minutes, until the water is evaporated and the rice is tender.  Stir and serve with green onions as a garnish.

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TOMATOES

Piece each tomato with a skewer from the stem end to the blossom end.  Place in a bowl and fully cover with the tequila.

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Soak for 8-12 hours, turning occasionally.

Drain and serve. (the tequila makes a great bloody Maria).

 

Serves 4-6

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© Copyright 2016 The Lazy Gastronome

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This entry was posted in Fruits and Vegetables, Internationally Inspired, Mexican, Rice, Side Dishes, Tomatoes and tagged , , , , . Bookmark the permalink.

2 Responses to Mexican Rice & Tequila Tomatoes

  1. Pingback: Beef Enchiladas in Red Sauce - The Lazy GastronomeThe Lazy Gastronome

  2. Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST.

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