Thursday, August 5, 2010

Easy rice

This rice recipe I will share with you is really, really simple...

Rice is a very "Mexican thing to eat" (not only Asian people eat rice) ... If you go to a Hispanic Store you will find HUGE bags of rice, and trust me.... As a Mexican I know if we buy a bag like that, we will go through it really quick

Rice goes great with most Mexican dishes, its mild flavor goes great with the way we cook meat, peppers, etc... Besides, it is a great "filler".

This recipe makes a lot of rice (for about 6 people, so you can cut it by half to try it first)

Ingredients:
  • 2 cups of Long Grain Rice
  • 3 1/2 cups of chicken broth  (another way of measuring the liquid for the rice, is that there should be about an inch of water above the level of the rice)
  • 1 or clove of garlic
  • 1/4 white onion (chopped) - or 1/2 white onion if the onion is small.
  • 1 tomato (fresh) or 2 tablespoons of tomato sauce
  • 1/2 cube of tomato bouillon.
  • 1 1/2 tbsp. vegetable oil (it can be olive oil)
  • 1 cup of canned mixed vegetables or canned cubed carrots -rinse well- (optional)
  • 1 stem (with leaves) of cilantro
  • 1 serrano pepper (optional)
  • Salt to taste (about 2 tsp.) 

Directions:
1. Fry the rice in the oil until it is not translucent any more, it should be an opaque white. (medium heat)
2. Add the onion and garlic and turn the rice around with a spoon (wooden spoon is ideal) keep frying until the rice turns into a light golden color.
3. Add the chicken broth and tomato (fresh or canned), season with salt and add the tomato bouillon, leave it uncovered until it starts boiling.
4. Once it is boiling, add the canned vegetables and the serrano pepper.
5. Cover the pot of the rice and decrease the heat just so it simmers for about 25 minutes. (see next step though)
6. Check the rice after the first 15 minutes of simmering test it for doneness and check the water, if it seems to be too dry and the rice is still hard add 1/4 to 1/2 cup of water.
7. Add the cilantro and cover again, let it keep cooking for the remaining time (still low heat).
8. Remove from the fire and serve.



Provecho!

Paloma.

6 comments:

  1. Paloma,
    I love rice! And this recipe sounds like an easier
    recipe than I have been using. Thanks for sharing it.

    Jane (artfully graced)

    ReplyDelete
  2. I love rice too Jane!!! I hope you enjoy this recipe! Big Hugs!

    ReplyDelete
  3. oe palomaaa tu blog esta bruto! que rico y sabes que? que shido que compartas la comida mexicana de esta forma. Es mas, ya hasta estoy copiando tus recetas para seguirlas! y si sé de alguna especial te la mando para que lo pruebes sale?

    ReplyDelete
  4. Sale Gaby! Me parece perfecto! Que bien que te guste mi blog... y si puedes colaborar pues todavia mejor ;) Un abrazo!

    ReplyDelete
  5. Nichole / CheeseburgerAugust 11, 2010 at 11:40 PM

    looks delicious!!! i am going to have to try it soon!

    ReplyDelete
  6. thanks Nichole... I hope u like it ;)

    ReplyDelete

This blog requires word verification due to so much spam out there, sorry! Thank you for leaving a comment!