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Mexican rice knows how well it goes with other dishes. This is the perfect
side dish for practically anything.
INGREDIENTS:
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
DIRECTIONS:
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 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
sautéed / 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.
Enjoy this great Mexican rice recipe.
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