Mexican cuisine is one among my favourite International cuisines. My first introduction to Mexican food was during my first visit to the US several years ago and that was when I developed an instant liking towards it. On a subsequent visit to the US while on conference, I gorged on Mexican (more of Tex-Mex) morning, noon and night! I think one of the many reasons I like Mexican food is their generous use of beans. While on the subject of beans, my love affair with this legume family has been a long standing one. Chickpeas, kidney beans, black beans, black-eyed beans, broad beans, lima beans, cannellini beans, edamame....you name it, I love it! If I had my way, I would add beans to everything ☺ That being said, Mexican food for me is not just about the beans. The use of vibrant ingredients like corn, chili peppers, tomatoes, avocados, the aromatic spices and fresh herbs makes this cuisine all the more appetizing.
Have I previously complained about the Mexican food in Singapore? I'm quite certain I have! Among the Mexican restaurants that I've been to, I consider Margarita's to be one of the better ones. At home, we only whip up simple Mexican dishes like salsa, guacamole, burritos and quesadillas. Okay, if I were being completely honest, I shouldn't say 'we' because it is my hubby who is solely responsible for anything Mexican that comes out of our kitchen. When craving anything outside of the aforementioned limited spectrum of dishes, we have no other choice but to head over to a Mexican restaurant.
A while ago, I wanted to make a Mexican-inspired rice so I began scouring the internet for ideas. I saw more than a dozen recipes but none of them caught my fancy. I decided to make my own version by throwing ingredients that I felt tied in with the Mexican theme. Please don't look for authenticity in this recipe because it took shape inside my non-Mexican head (but let me assure you that it does taste good!). Most of the ingredients for this Mexican fried rice were stashed away in my fridge but I did have to make a trip to the grocery store for some of the not-so-common ones. I've realized that sourcing for fresh jalapeños in Singapore is quite a painful task. The only time we have found them was at Tanglin Market Place and Jason's Market. Since those places are not readily accessible from where I live, I don't get that many opportunities to come back home with fresh jalapeños. For this recipe, I ended up buying canned fire-roasted diced green chillies from the Mexican aisle of my regular grocery store which turned out to be unexpectedly good. Anyway, the rice turned out exactly the way I envisioned it to look and taste like.
Before I start getting any more chatty, here is the recipe. If you are in a mood for Mexican, go for it! Don't fret if you end up with left-overs. Get out some tortillas, whip up a simple guacamole (or easier, use store-bought), top up with some more beans if desired, throw in a handful of grated cheese, add a dollop of sour cream and you have a delicious burrito ready for supper the next day ☺