Monday, April 2, 2012

Hint Of Mexican Rice

Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (when it may be known as chili powder blend). It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British English the spelling "chilli" (with two "l"s) is used consistently.

Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Tex-Mex, Indian, Chinese, and Thai.

Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, JalapeƱo, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable.

Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish. Gebhardt opened Miller's Saloon in New Braunfels, Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894

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If you have been following my blog, you know that I adore Paula Deen and her family. Paula has some of the best recipes. I was glad I found this recipe. This was so good. 

Hint Of Mexican Rice
Recipe adapted from Paula Deen

1 cup rice
2 tablespoons butter
1/2 cup onion, chopped
1 tablespoon garlic, minced
2 cups water
1(4 oz) can green chiles, chopped
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste
1/2 cup shredded cheddar cheese

In large saucepan, melt butter over medium heat. Add rice and onions, cook for 3 minutes. Stir in water, green chiles, garlic, salt, pepper, chili powder and cumin, bring to boil. Reduce heat and simmer, cover, cook until rice is tender, about 15 to 17 minutes. Stir in cheese, transfer to a serving bowl. Enjoy!

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  1. This sounds really wonderful and I love the addition of those green chile's. I am going to have to make this. A winner.

  2. What a wonderful way to transform the ordinary rice into something flavorful! This is simply delicious, Christine!

  3. Hubs would love this one. He's a big fan of cheesy rice. Great recipe Christine.

  4. I use chili powder all of the time when cooking. I love having an extra bite to my dishes.

  5. Oh I wouldn't be able to stop eating this... yummmmmm

  6. Subtle and tasty. A great way to introduce new flavors or higher levels of heat to people who aren't used to it! Great job!

  7. yuum! this looks fabulous with all those ingredients! the perfect side to taco night!

  8. This Mexican rice looks fabulous! I would love a big bowl of this for dinner :) Beautifully done Christine! Hope you have a wonderful rest of your week.

  9. That looks so creamy, kind of like risotto. Delish, with lots of great flavor!

  10. Wow, I just got back from 2 weeks in Mexico City and I didn't see a dish like this anywhere! Interesting!


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