Mexican Rice

2014-10-25
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

I took some recipes I found via the internet and played around with them a bit to get the flavor right using vegetable stock to steam. If vegetarianism isn’t a concern, use chicken stock instead and you’ll get a little more flavor. With the tomato sauce, you can substitute crushed tomatoes if you like small chunks. I used like half a can of crushed tomatoes that were stewed with green chiles and that turned out really good. – Curtyv

Ingredients

  • 1 cup white rice
  • 1 1/2 cups (12 oz) vegetable stock
  • 1 fresh medium sized jalapeno (ribs and seeds removed)
  • 2 cloves of garlic
  • half a white onion
  • about 4 oz of canned tomato sauce for color and a little flavor
  • vegetable oil
  • 1 tsp (or a few dashes) cumin
  • salt (a pinch or two)

Method

Step 1

Dice up the garlic, onion and jalapeno and add to a medium or large saucepan with a generous amount of oil to coat the bottom. Turn heat up to medium-high and gradually add the uncooked rice. Once the rice and veggies are warm add the cumin and salt. Basically you want to get a good coating of the spices on the grains of rice and get it to brown just a bit before adding the stock. Stir frequently so to not let the ingredients burn at the bottom of the pan.

Step 2

Once the rice is browned, or after about 5 minutes or so, add the stock and tomato sauce and give the pot a quick stir. Turn down the heat to medium/medium low, cover and let steam for 20 minutes. If all the stock hasn't cooked away after 20 minutes, replace the cover and give it another few minutes or so.

Step 3

When done correctly, the rice will be a nice light orange color, fluffy and the grain will look sort of split lengthwise down the middle. If you have saffron around, feel free to add a little to gear this more towards a Spanish paella rice.

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