im trying to find an easy mexican rice recipe, similar to what my mom made when i was growing up. I recall frying up white rice (but don’t know how long) then adding water and a tomato boullion. You can add peas and carrots if you want and then cook it. My question is: how long to fry up the rice? do i need more water once i fry it up? any help please..
When I want to make a quick Mexican-style rice, I just make white rice according to the package instructions, and then stir in some chunky salsa from a jar. It’s amazingly good, and couldn’t be easier.
December 5th, 2008 at 3:09 am
Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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December 5th, 2008 at 3:56 am
just do it unti the rice starts to get golden over medium heat, and stir often cause you don’t want to burn the rice, I have better luck doing it dry than adding oil also, you can add the oil/butter at the end before you add the water and seasonings…My MIL just adds fresh diced tomatoes to the rice for her spanish rice.
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December 5th, 2008 at 4:31 am
oh oh oh i know ok ok
so you grab corn oil and rice and like put it on a pan and move it around when you notice the rice getting brown like a little
add the vegetables and stir a little bit more
then what ever the amount of rice you used you put 2x more the water with your spicesess and the thingy they sell in the mexican stores with a chiken on it it comes like in tomatto flavor i its knor suisa
lower the flame almolst all the way and close the pan and in like 20 min it would be ready
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December 5th, 2008 at 5:05 am
Have the cooked rice cold. Put a couple tsp of bacon grease in a cast iron skillet. Put in onions, peppers, chopped tomatoes first. Cook for a couple minutes. Add rice, garlic power, chili powder and salt. Cook over medium heat stirring quite often for about 10 minutes.
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December 5th, 2008 at 5:12 am
When I want to make a quick Mexican-style rice, I just make white rice according to the package instructions, and then stir in some chunky salsa from a jar. It’s amazingly good, and couldn’t be easier.
References :
December 5th, 2008 at 6:02 am
What I do is I heat a skillet on medium heat. I put in just enough oil to cover the bottom of pan. While that is heating up, I cut onions, tomatoes, carrots, and a few green peppers. Once the oil is hot, add the rice to it. Measure out the rice because you will have to double the water just like if you were making regular white rice. Stir the rice in the skillet until it’s almost a golden brown. Then add in the vegetables that you chopped up. Toast the rice for just a few minutes more and then add the water. You can add Tomato consume or Chicken consume, salt, garlic or whatever seasonings you like. Cover the rice and cook on low heat until it is light and fluffy. Enjoy!!
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How I make fried rice from Guatemala.