Cookbook:Mexican Rice

Cookbook | Ingredients | Recipes | Tex-Mex cuisine

Variation I

Ingredients

Serves 5-6:

• 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

1. Over medium-high heat, fry dry rice in oil until golden brown, stirring often.
2. When rice is brown, add onions and green peppers and cook till slightly softened.
3. Next, add tomatoes, spices and water. Cover and cook for 20 minutes on low heat.

Variation II

Ingredients

• 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

Procedure

1. Saute garlic, onions, and red chile in oil over medium heat for about 1 minute.
2. Add in the rice and stir frequently until rice begins to brown.
3. Mix chicken stock and chile sauce (make sure to strain) in another saucepan and bring to a boil.
4. When mixed, make sure liquid mixture equals out to 2 cups of liquid.
5. Add in the chicken stock and chile sauce mixture to rice and bring to a boil.
6. Reduce heat and bring rice to slow simmer. Cook for 25-30 minutes without removing the lid.
7. Remove lid and fluff rice with a fork.