hello my mom makes this rice that has tomato sauce and bullion added to it. I just don't know how to make it do you?
I make a Mexican rice every week or two but am not happy with the recipes–sometimes it's perfect and other times too sticky or gloppy. This recipe is on my 'to do' list for next time because it seems to address those problems. Enjoy!
Mexican Rice Recipe
SERVES 8 -10
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups broth or boullion and water
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
.Adjust rack to middle position and preheat oven to 350.
.Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
.Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
.Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
.Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
.Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
.Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
.Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
.Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
http://www.recipezaar.com/Mexican-Rice-117892
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June 26th, 2009 at 7:29 pm
I make mine in the rice cooker with veggie stock(or whatever kind of stock you want) 1 part rice 2 parts stock. I also add, cumin, cinnamon, pepper and chili powder. I add the tomato sauce after the rice is cooked.
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June 26th, 2009 at 7:45 pm
My quickie recipe is boiling regular long grain rice with taco seasoning, cilantro, Rotel, and thyme.
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June 26th, 2009 at 8:31 pm
Substitute tomato juice or sauce & bouillon for the water; i.e. 1 cup of rice to 2 cups of liquid. Bring to a boil, reduce to simmer, cover with lid.
Add some diced red & green bell pepper & kernel corn afterwards.
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June 26th, 2009 at 9:18 pm
I make a Mexican rice every week or two but am not happy with the recipes–sometimes it's perfect and other times too sticky or gloppy. This recipe is on my 'to do' list for next time because it seems to address those problems. Enjoy!
Mexican Rice Recipe
SERVES 8 -10
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups broth or boullion and water
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
.Adjust rack to middle position and preheat oven to 350.
.Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
.Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
.Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
.Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
.Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
.Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
.Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
.Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
http://www.recipezaar.com/Mexican-Rice-117892
.
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June 26th, 2009 at 9:45 pm
1/2 cup white rice
Brown in pan over medium heat, stirring to prevent burning
Add 1 cup of chicken broth or water (use bouillon when using water)
Stir in some chopped onion and either fresh garlic or garlic powder
Stir in about a half can of tomato sauce
S&P to taste
Bring to a boil, lower heat to simmer, cover and set timer for 20 mins.
Perfect rice!
You can also add frozen peas and carrots and substitute fresh chopped tomato instead of the tomato sauce.
Good luck! Si se puede!
1 cup rice uses 2 cups of water
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June 26th, 2009 at 9:50 pm
Mexican Rice [4 servings; 30 mins]
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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Simple Mexican Rice [5 servings; 50 min]
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth
1/4 cup tomato paste
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
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Mexican Rice Pilaf [2 servings; 35 mins]
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 cups vegetable broth
1 1/2 cups instant brown rice
2 teaspoons chili powder
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 large tomato, seeded and chopped
1 cup shredded Monterey Jack cheese
In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
Stir tomato and shredded cheese into hot cooked rice.
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