Mexican Rice Excelente

Mexican Rice Excelente
A nice mexican rice recipe to try !
  • 1 cup uncooked rice -- your choice
  • 2 cups cold water
  • 2 cloves garlic, minced or crushed
  • Olive oil
  • 1/2 onion
  • 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
Put 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.

Next, 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. The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When 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. The mexican rice recipe is ready to serve.....enjoy the rice !

No comments:

Post a Comment