Sunday, November 22, 2009

Authentic Mexican Rice

My sister, Karen found this on the internet a few years ago and now we make this whenever we have mexican food. We add about 1/2 cup of frozen corn to the water/rice mixture as it boils.

Authentic Mexican Rice

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
olive oil
hot pepper of your choice, sliced lengthwise (I use jalapeno)
tomato sauce (I'd say a little less that 1/4 cup) - I used enchilada sauce or smooth taco sauce
1 teaspoon cumin, ground
1 tablespoon chicken bouillon
salt, to taste

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. 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....it'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 temp varies with your stove....check after 20 min to make sure you don't burn!)

The essential part 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.

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