Sunday, 17 August 2008

Mexican Rice

(Originally posted by DebbieBoo)

Well, I have no nutrition info for this, but I consider it a SB friendlier recipe since I use brown rice. It’s my regular recipe with that only substitution. Oh, and I cook A LOT of rice, so I guess you can cut the recipe in half. Maybe someday I’ll post the charro beans recipe I just figured out to go along with it.

Ok, forgive me if this is unclear; I’ve never written this recipe out before.

2 cups brown rice
2 T olive oil (you MAY need a bit more once it starts browning)
1/4 cup coarsely chopped onion
3 cloves of garlic, pressed or minced
1 can tomato sauce (the little can; is it 8 oz?)
1/2 tablespoon salt (you can reduce this if you wish)
1/2 tablespoon Tony Chachere’s Original Creole Seasoning (OK, I know this isn’t Mexican, but it gives it a nice kick! You can also use less of this)
Dash (or 2 or 3) of cumin
2 cups chicken stock
2 cups water

Pour oil into a very large and deep skillet (yes, skillet, not saucepan). Add rice, onion and garlic, and heat over medium heat, stirring occasionally, until rice is browned. Poor in 3/4 of a small can of tomato sauce (I usually never use the whole can). Add water and chicken stock, at which point there’ll be a nice loud and steamy sizzle! Gently stir in spices. Cover and simmer for an hour and a half. Yeah, you heard that right — an hour and a half! Occasionally check to make sure there’s enough water.

This is one of those dishes you may not get right the first time you attempt it. Or the second or third. But you’ll eventually get it. It’s tricky because sometimes some of the grains won’t cook. But if you keep trying it you’ll learn the trick — not something I can explain or describe over the internet.

Hope you likey!

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