Difference between revisions of "Mexican Rice"
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'''Mexican Rice''' | '''Mexican Rice''' | ||
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=== Ingredients === | === Ingredients === | ||
| − | * 3 [[ | + | * 3 [[tablespoon|tablespoons]] [[Canola Oil|canola oil]] |
| − | * 1 cup uncooked [[ | + | * 1 cup uncooked [[rice|white rice]] (unwashed) |
| − | * ½ [[ | + | * ½ [[onion|onion]], chopped |
| − | * ½ [[ | + | * ½ [[green pepper|green pepper]], chopped |
| − | * 1 cup chopped [[ | + | * 1 cup chopped [[tomato|tomatoes]] (if canned, drain them) |
| − | * 1 [[ | + | * 1 [[teaspoon|teaspoon]] [[salt|salt]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[cumin|cumin]] |
| − | * 2 [[ | + | * 2 [[cup|cup]]s [[water|water]] |
=== Procedure === | === Procedure === | ||
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===Ingredients=== | ===Ingredients=== | ||
* 1 cup uncooked white rice | * 1 cup uncooked white rice | ||
| − | * 1 red [[ | + | * 1 red [[chile|chile]], fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated) |
* 5 tablespoon Ancho Enchilada Sauce, strained (strained in medium-mesh strainer) | * 5 tablespoon Ancho Enchilada Sauce, strained (strained in medium-mesh strainer) | ||
| − | * 1 2/3 cups [[ | + | * 1 2/3 cups [[Chicken Broth|chicken broth]] |
| − | * 4 cloves of [[ | + | * 4 cloves of [[garlic|garlic]], peeled and crushed |
* 1/2 small onion, peeled and finely diced | * 1/2 small onion, peeled and finely diced | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[oil|oil]] or [[lard|lard]] |
===Procedure=== | ===Procedure=== | ||
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| − | [[Category:Featured | + | [[Category:Featured Recipes|{{PAGENAME}}]] |
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| − | [[Category:Rice | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
Latest revision as of 16:30, 11 July 2012
Mexican Rice
Recipe 1:
Ingredients
- 3 tablespoons canola oil
- 1 cup uncooked white rice (unwashed)
- ½ onion, chopped
- ½ green pepper, chopped
- 1 cup chopped tomatoes (if canned, drain them)
- 1 teaspoon salt
- ½ teaspoon cumin
- 2 cups water
Procedure
- Over medium-high heat, fry dry rice in oil until golden brown, stirring often.
- When rice is brown, add onions and green peppers and cook till slightly softened.
- Next, add tomatoes, spices and water. Cover and cook for 20 minutes on low heat.
- Add peas and heat until they are just warm.
- Serves 5-6.
Recipe 2:
Ingredients
- 1 cup uncooked white rice
- 1 red chile, fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
- 5 tablespoon Ancho Enchilada Sauce, strained (strained in medium-mesh strainer)
- 1 2/3 cups chicken broth
- 4 cloves of garlic, peeled and crushed
- 1/2 small onion, peeled and finely diced
- 1 tablespoon oil or lard
Procedure
- Saute garlic, onions, and red chile in oil over medium heat for about 1 minute.
- Add in the rice and stir frequently until rice begins to brown.
- Mix chicken stock and chile sauce (make sure to strain) in another saucepan and bring to a boil.
- When mixed, make sure liquid mixture equals out to 2 cups of liquid.
- Add in the chicken stock and chile sauce mixture to rice and bring to a boil.
- Reduce heat and bring rice to slow simmer. Cook for 25-30 minutes without removing the lid.
- Remove lid and fluff rice with a fork.
