Tuesday, October 23, 2012

Mexican Rice

I am often asked for my recipe for my Mexican Rice, but it was not until my future son-in-law complimented it that I realized it must be really good. ;-) I believe his words were something along the lines of "this is better than the rice I have had made by real Mexican women"!!

So here goes:

Chop 1 medium yellow onion.
Using a NON-STICK saucepan-- combine the raw onion, 2 cups raw rice, 2-3 TBSPs cooking oil, and 3-4 generous shakes of Cumin.
Cook on medium heat until the onions are soft and the rice is a TINY BIT browned. DO NOT OVERCOOK.

Add 1 can of Ro-tel tomatoes (you decide how hot), 1/2 can of water (using the Ro-tel can), 1 can of chicken broth and 3-4 generous shakes of "Caldo de Tomate" (powdered tomato-- see picture to the right).

Stir everything together, watching it carefully.
As soon as it starts to boil just a bit, REDUCE the heat to LOW and then cover. Don't stir or bother it while it simmers.

It should take about 15 minutes (give or take) for the rice to be ready.

If you want more rice, adjust your chicken broth---but never your water. Do not ever add more than the 1/2 can of water.

If you are making this for dinner and want to prepare it early, do all the instructions above and then put the rice in your electric rice cooker (on WARM, not on Cook) and it will keep for a couple hours until you are ready to serve.

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