Microwave Mexican Rice
Recipes in this Post
So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.
My solution for the pork loin roast was to put it in my rotisserie. It smelled wonderful as it turned. It tasted even better nestled in a warm corn tortilla with avocado, tomato, cilantro, and onion relish – with a drop or two of Tapatio and sour cream.
My solution for the rice was the microwave. I’m never cooking rice on the stovetop again. The microwave makes perfect rice, and better yet, it can’t burn. Yippee! No more rice stuck to the bottom of the pan!
Now, without further ado, the recipes.
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Pork Loin Tacos
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Ingredients
- 1 pork loin
- Juice of 1 lemon
- 1 clove garlic, chopped fine
- ½ teaspoon cayenne
- 1 teaspoon dried chipotle powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon ground cumin
- 8 large corn tortillas
- Avocado Relish
- Cilantro Onion Relish
Instructions
- Mix the lemon juice with the spices in a large bowl. Put the pork in the bowl, turning it so that all surfaces have some marinade. Place in the refrigerator to marinate for at least 2 hours, turning occasionally.
- Remove the pork loin from the marinade and place it securely in the rotisserie. Rotisseries differ by manufacturer, so you will have to consult your manual to find out how to do this.
- Heat the rotisserie to 425 and set it for 35 minutes. Check the meat with an instant-read thermometer, if it has not reached 145 degrees, then put it on for another 10 minutes. When the meat is done on the thermometer, turn the rotisserie off and let the meat rest for about 5 minutes.
- While the meat is resting, you can warm the tortillas. Be sure to put them in a tortilla keeper so they stay warm.
- Remove the meat from the rotisserie, and slice it into 1/2 inch thick slices. Put it in a nice bowl for serving.
- Serve with the warm tortillas,
- Avocado Relish
- and
- Cilantro Onion Relish
- Have sour cream and hot sauce available.
- Quick notes
- If you are going to put this on the rotisserie or the barbecue, throw out the marinade. if you are going to use the oven, keep the marinade.
Notes
If you don't have a rotisserie, this meat is lovely prepared on the Weber. Just make sure you use the indirect cooking method.
If you don't want to put it on the barbecue, you can preheat the oven to 350, and put a cast-iron skillet on the burner on high heat. Sear the meat on all sides, then put it in the oven, with the marinade, and roast until done.
Microwave Mexican Rice
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Microwave Mexican Rice
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 cup white rice
- 2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon *chicken stock base
- 2 teaspoons dehydrated minced onion
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
Instructions
- Combine all the ingredients except the rice in a large microwave-safe bowl that has a cover. Heat in the microwave on high for three minutes.
- Remove the mixture from the microwave, stir, and add the rice.
- Put the rice back in the microwave on low for 25 minutes, or until the rice has absorbed all the liquid and is done.
- Remove from the microwave and fluff with a fork.
Notes
You could add frozen peas, and reduce the water a little if you want.
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Avocado Relish
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 avocado, peeled
- ½ to mato, chopped
Instructions
- To prepare the avocado, hold it in one hand whilst using a sharp knife to cut it in half lengthwise to the pit. Twist and separate the halves. Start with the half without the seed first. Run a tablespoon under the flesh, but do not remove it. Slice the fruit lengthwise, then crosswise, then invert the fruit over a bowl, Keep the skin. Thrust the edge in the seed, twist and remove it. Use the leftover skin to remove the seed from the knife and toss it away. Prepare the second half as you did that first.
- Combine the chopped tomato with the avocado and toss.
- Serve immediately.
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Cilantro Onion Relish
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- ½ onion, chopped small
- ½ bunch fresh cilantro, minced
Instructions
- Combine the onion and cilantro and toss.
- Serve in a nice bowl.
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