Mexican Rice Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 cup of Comet or long-grain rice
(Note: there is a short, thin pasta, sold in small bags in the Mediterranean section that I actually much prefer to the yellow box of vermicelli)
2-3 tsp of light olive oil or vegetable oil (Note: best would be the fat released when you sauté several chicken pieces)
Half of one medium onion, chopped
2-3 cloves of garlic, sliced or diced, even prepared with garlic press
2-3 Serrano or Jalapeño
Ground black pepper
4-6 tomatoes on the vine or Roma (either roasted in oven or grated on cheese grater)
2-3 tsp Consmate (tomato-flavored bouillon)
Squeeze of lime juice
2 cups of hot chicken broth
Optional: small can of peas or whole corn
|
|
Directions: |
Directions:Heat light olive or vegetable oil over medium high heat until oil glistens. Add cup of rice and saute until golden brown. Add onions, garlic, chiles and ground black pepper. Saute until onions are translucent. Then add grated or roasted tomatoes and cook until tomatoes become a deep red color. Add consmate to taste. Make sure chicken broth is hot and carefully add to rice. (You can put Consmate into hot broth and add to rice.) Squeeze half a lime over rice. It only needs a little. If using peas or corn, add now. Let rice cook for 20-30 minutes and check to ensure rice is cooked through. If you allow the rice to brown on the bottom, it makes a delicious crispy treat that our Ecuadorian friend calls "cocolon." |
|
Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:One hour total |
Personal
Notes: |
Personal
Notes: * Tomatoes may be roasted in oven under broil for 15 minutes. Make sure to cut an X on the under side of tomatoes and place this side up on cookie sheet lined with foil. If you want, you may roast the garlic and serrano peppers for 3-5 minutes in broiler and remove, along with the tomatoes, and then continue with the tomatoes for the entire 15 minutes.
* My mother told me that the secret to making rice kernels fluffy was to add a squeeze of lime juice at the time the broth was added.
* Adding a small can of peas or corn adds another dimension.
* Grated Mexican cheese, such as cotija, can be crumbled on top.
* My paternal grandfather loved sliced bananas on rice. It is delicious!
|
|
This recipe for Mexican Rice is from