“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
— Luciano Pavarotti
I first discovered the unique taste of Mexican rice at Beach Street Cafe in Watsonville, CA. Our lovely server, Daisy, would share her special recipe during our frequent brunch visits. Inspired by her home cooking, I’ve added my Filipino twist to create a unique fusion of flavors that I’m excited to share with you today!
Ingredients:
For the chicken-
- 1 Whole Rotisserie Chicken (Costco or similar)
- 3-4 jalapeños
- 2 whole vine tomatoes
- Fresh cilantro for garnish
For the rice-
- 1 Cup Jasmine or long grain rice, rinsed
- 2 Tablespoons olive oil
- 1 Tablespoon chopped garlic
- 1/2 Yellow onions, chopped
- 1/2 Teaspoon cumin
- 1 1/2 cup chicken broth
- 1 cup water
- 2 Tablespoons (or more to taste) spicy Banana Ketchup. Alternatively, use hot tomato sauce and 1 Tablespoon of tomato paste.
- Kosher salt and freshly cracked black pepper to taste.
- 1 Tablespoon butter
Recipe Preparation:
Preheat oven to 350°F, Roast setting
- Place the whole rotisserie chicken (with its juices) in a foiled roasting pan, jalapeños and vine tomatoes. Roast for about 30 minutes or until the jalapeños and tomatoes appear soft. Turn off the oven after 30 minutes, and keep the chicken inside until the rice is cooked. To prevent the chicken from drying out, cover it loosely with foil.
- Heat olive oil in a large braising pan with a lid. Add in the rice and saute for about 5 minutes. Next, add the garlic, onions, and cumin. Saute for another 5 minutes.
- Add in the chicken stock, water, and banana ketchup. Stir to combine ingredients.
- Cover with a lid and simmer on low heat for about 30 minutes. The rice should not be opened to cook fluffy and evenly.
- After 30 minutes, add 1 tablespoon butter. Close the lid for about a minute to melt the butter.
- Remove the lid and gently mix the cooked rice to fluff.
- Transfer rice to a serving dish and garnish with fresh cilantro.