There are several excellent Mexican grocery stores in the small town where I live, plus a meat market and a first-rate bakery that every day bakes the most delicious sweets and breads you could ever wish for. They carry Mexican fruit flavored sodas and ice creams bars (coconut is my favorite of course) and serve an extensive menu of some of the best food you will find anywhere north of the Rio Grande in the little restaurant attached to the bakery. There is a lovely outdoor patio in the back if it’s a nice day and you feel like sitting outside. Panaderia y Taqueria Gonzales is located on First Street, the main thoroughfare through Newberg (just 2 lanes and you usually end up stopping at every red light along the 20 block strip). I’m so addicted to their food that I could easily eat in or order take-out at least once a week. If you are headed to Oregon’s Northern wine country or to the mid-coast beaches you will probably pass through Newberg, and if you are hungry when you do it I suggest you stop at Panaderia y Taqueria Gonzales for some of the best Mexican food you’ve ever eaten. It makes me hungry just thinking about it.
This recipe for Mexican rice is my favorite and it’s quick and easy to prepare at home. I like to serve it as a side dish with grilled chicken or pork tenderloin. Sometimes I spoon it into an oven proof casserole and top it with lots of grated sharp cheddar cheese, stick in the oven until cheese has melted, and then serve it with salsa verde and sour cream. I got it a little on the hot side this time so I had to use extra sour cream on my serving. Those jalapenos can sneak up on a person. I also served enchiladas with spicy pork and refried beans with crumbled cotija cheese, both from my favorite Mexican restaurant. How’s that for serving a fantastic meal with very little effort! Inexpensive too!!!
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 jalapeno pepper, finely chopped (or more if you like it hot)
- 1 cup long grain rice
- 1-1/2 cups chicken stock
- 2 cups canned diced tomatoes with liquid (I used a can of Rotel)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- chopped cilantro for garnish
- Heat the oil in the pan.
- Add onions, garlic, green or red pepper and jalapeno and saute until tender, about 8-1o minutes.
- Add the rice, chicken stock, tomatoes, chili powder, cumin and salt and bring to a boil.
- Reduce heat, cover and simmer until the rice is tender, about 20 minutes.
If you pass through Newberg on your way to Wine Country or The Coast I hope you will stop and try this wonderful little restaurant. Be sure to select a variety of pastries while you are there and say “hi” for me.
This post is part of Foodie Friday at Rattlebridge Farm