Rice and various kinds of beans are staples in Mexico too and are often accompanied by warm fried plantains (a tasty, but not sweet, relative of bananas). Some rice dishes are hot and spicy  while others are a mild but flavorful base for cooked chicken or fish. Here is an easy recipe for Mexican rice that spares the chili peppers and tomatoes but is a tasty accompaniment for grilled fish or baked chicken.

Arroz Mexicano (Serves 4)


  • 2-1/2 cups chicken broth, Pacific organic
  • 1 cup converted rice, or basmati rice
  • 2 teaspoons olive oil
  • 2 slices bacon, raw, medium slice
  • 1 medium red onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon dried cilantro
  • 1/8 teaspoon salt
  • 1 dash pepper, optional


Cook rice in chicken broth until all the broth is absorbed and rice is tender, about 15 minutes. Set the warm rice aside. In large saucepan over medium heat, cook bacon until crisp. Drain bacon and reserve about a 1 tsp bacon drippings. Clean the skillet and add olive oil and bacon drippings. Sauté onion until translucent, about 7-8 minutes. Stir in the garlic, cumin, cilantro, salt and pepper (if desired). Cook about 30 seconds to a minute more. Add the crumbled bacon strips and mix in the rice. Serve warm. (Note: frying the onion eliminates much of the problem substance in raw onions, but you can always substitute onion powder to be even safer.)