Mexican rice is a quick, inexpensive and flavorful side dish, spiced with cumin, garlic and sometimes a dash of hot pepper. While many people mistakenly call it “Spanish rice,” this dish with these particular spices is not prepared in Spain. Although the Spanish did introduce rice to Mexico’s diet in the 1500s. Bilha Alegria shares her family recipe for Mexican rice, which includes Knorr brand Con Pollo bouillon. While any chicken bouillon brand will work, Bilha says this special ingredient adds a huge boost of flavor.
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Bilha Alegria learned to cook from her mother who never used recipe cards or measuring cups. Growing up in Monterrey, Mexico, Bilha’s father was a pastor and the family lived at the church and slept in pews at night because there was no parsonage. Cooking was done outdoors over an open fire. Bilha’s mom would buy sacks of flour to make tortillas and then use the flour sacks to make dresses for Bilha and her sisters.
Bilha and her husband Rudy Alegria are members of Brentwood United Methodist Church in Tennessee.
For more favorite Methodist recipes, visit our webpage: UMC.org/OurUMTable or our page on Pinterest.
This video was produced by United Methodist Communications in Nashville, TN. Contact is Joe Iovino.
This video was first posted on September 15, 2020.
