Mexican Rice Recipe:
who knows anything about Mexican rice knows how well it goes with other dishes.
This is the perfect side dish for practically anything.
cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced
Coarsely chopped small roma tomato,
chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin)
ground into powder
1 Tbs chicken bouillon
Salt, to taste
a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature,
add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly
coated with the oil. You do not have to stir the rice around very much at first,
while browning, but as the rice becomes browner you want to be stirring it around
to make sure it all browns evenly and doesn't burn. It will turn brown, but t's
not burning unless it's turning dark/black. Towards the end of the browning, add
the garlic so that it is sort of sauteed/browned.
dump the water on the rice (it will steam up loudly) and add the remaining ingredients.
Stir well and cover (with a small air escape). Reduce heat to medium-low to medium,
and let cook for 20-30 minutes. (Cooking time and temperature varies with your
stove. Check after 20 minutes to make sure you don't burn.)
essential rule of this recipe is "Do Not Peek" while the rice is cooking.
it is ready, all the water will be absorbed, the rice will fluff, and each grain
will be "split open" because of the browning. It should be dry, not
saucy. You can adjust the spices/peppers to your taste. The recipe can be changed
by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.
great with any manner of Mexican beans or as a side dish to Mexican entrees such
as tacos, enchiladas, burritos, etc. Also great by itself.
this great Mexican rice recipe.
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