Cookbook | Ingredients | Recipes | Tex-Mex cuisine
- 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
- 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.
- 1 cup uncooked white rice
- 1 red chile, fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
- 5 tbsp Ancho Enchilada Sauce, strained (strained in medium-mesh strainer)
- 1 ⅔ cups chicken broth
- 4 cloves of garlic, peeled and crushed
- ½ small onion, peeled and finely diced
- 1 tablespoon oil or lard
- 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.