i know how to make it. but i know it could be better
Mexican Rice Excelente
Anyone who knows anything about Mexican rice knows how well it goes with other dishes. This is the perfect side dish for practically anything.
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. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don’t burn.)
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.
Goes 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.
July 2nd, 2009 at 3:25 am
chop up the closest Mexican and add it to rice.
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July 2nd, 2009 at 3:54 am
There are many versions of Mexican rice.
I personal cook white rice add tomato paste garlic powder, chopped onions, Chili powder and a little bit of Jalapenos and fresh cilantro.
You can add lots of different things. Depends on your personal taste. Experiment with all your fave. spices.
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July 2nd, 2009 at 4:07 am
add real veggies, sprinkle with cheese.
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July 2nd, 2009 at 4:37 am
Arroz a la Mexicana-Traditional Mexican Rice
time to make 45 min 10 min prep
2 teaspoons vegetable oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomato, roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or poblano chiles (optional)
roasted bell peppers (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrots (optional)
crumbled queso fresco (optional) or farmer cheese (optional)
1. In a small pan bring the broth to simmering.
2. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
3. Mix in the garlic and cook for 2 minutes.
4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
6. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.
References :
http://www.recipezaar.com/10833
July 2nd, 2009 at 5:15 am
Mexican Rice Excelente
Anyone who knows anything about Mexican rice knows how well it goes with other dishes. This is the perfect side dish for practically anything.
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. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don’t burn.)
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.
Goes 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.
References :
July 2nd, 2009 at 5:28 am
I do mine just like Steph’s but I also add some ground beef and lots of Tabatio. I like extra spicy food.
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July 2nd, 2009 at 6:13 am
Easy Mexican Rice:
30 min 10 min prep
6 servings
1 1/2 lbs ground beef
1 (3 1/2 ounce) bag boil-in-the-bag rice (cooked)
1 (16 ounce) jar salsa (please use a small jar of your favorite salsa, I like using mild)
1 1/2 cups shredded Mexican blend cheese
1. Cook ground beef in a 10 inch skillet until it’s no longer pink; drain.
2. Add rice and salsa to beef.
3. Stir well.
4. Sprinkle cheese evenly over mixture.
5. Cover and let cheese melt (about 5 minutes).
6. If desired serve with refried beans and a salad.
References :
http://www.recipezaar.com/
July 2nd, 2009 at 6:22 am
Fry white rice until brown add green onions, choopped garlic cloves, tomatoes sauce, salt and chcken broth. let it simmer for 30 minutes.
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