For years I have been looking for a good Mexican rice recipe. It’s been difficult because Pa Lloyd doesn’t like “pieces” of tomato in anything, although he likes fresh tomatoes. If I am cooking with tomatoes, I have to throw them in the blender, otherwise he picks out the little pieces of tomato and puts them on the edge of his plate - go figure. If we have tacos it seems more like a meal if I make Mexican rice as a side dish. I have made the boxed mixes but sometimes they can be too spicy, so low and behold in my new cookbook there is a recipe for Mexican rice that is perfect. My better half likes it too.
When it says to wash the rice, put the rice into a fine mesh strainer and run water over it, swishing it with your hand until the water runs clear. I do that with oriental dishes too, then the rice isn’t gummy or sticky.
Mexican Rice:
3 tablespoons of vegetable oil
1 1/2 cups long-rain rice, rinsed
1 tsp. ground cumin
1 medium white onion, chopped
1 garlic clove, minced
One 8-ounce can tomato sauce
2 1/4 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
Minced fresh cilantro or parsley for garnish ( optional)
In a large saucepan, heat oil over medium heat. Add rice and saute’, stirring until lightly browned, about 10 minutes. Stir in cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Pour tomato sauce into a 4-cup glass measuring cup, add enough chicken broth to make 3 1/4 cup liquid and stir into rice. Add salt and pepper. Bring to boil, stir once, reduce the heat. cover and simmer for 15-20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered for 10 minutes. Fluff rice with fork, sprinkle with cilantro or parsley if using and serve. For some reason I usually manage to burn the bottom of the rice, so I peek after 15 minutes. When you simmer, turn the heat to very low so hopefully it won’t scorch the bottom. Makes 4-6 servings.
Have a great week!
When it says to wash the rice, put the rice into a fine mesh strainer and run water over it, swishing it with your hand until the water runs clear. I do that with oriental dishes too, then the rice isn’t gummy or sticky.
Mexican Rice:
3 tablespoons of vegetable oil
1 1/2 cups long-rain rice, rinsed
1 tsp. ground cumin
1 medium white onion, chopped
1 garlic clove, minced
One 8-ounce can tomato sauce
2 1/4 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
Minced fresh cilantro or parsley for garnish ( optional)
In a large saucepan, heat oil over medium heat. Add rice and saute’, stirring until lightly browned, about 10 minutes. Stir in cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Pour tomato sauce into a 4-cup glass measuring cup, add enough chicken broth to make 3 1/4 cup liquid and stir into rice. Add salt and pepper. Bring to boil, stir once, reduce the heat. cover and simmer for 15-20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered for 10 minutes. Fluff rice with fork, sprinkle with cilantro or parsley if using and serve. For some reason I usually manage to burn the bottom of the rice, so I peek after 15 minutes. When you simmer, turn the heat to very low so hopefully it won’t scorch the bottom. Makes 4-6 servings.
Have a great week!
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