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Garry s Mexican Rice
Ingredients:
1 tablespoon oil
1-1/2 cups long grain rice
3-1/2 cups water
1 tablespoon cumin seed
6 cloves garlic -- chopped
1/2 medium onion -- chopped
1 can tomatoes
4 teaspoons Wyler s Granulated Chicken Bouillon
Instructions:
This is my favorite way to make rice. Although it is Mexican style,
it can be served with just about any main dish, especially grilled
meats. I always make this when I have fajitas. This recipe is adapted
from one my mother acquired when I was a child so I grew up eating
this rice. I was around 9 or 10 years old and we lived in Port Lavaca,
Texas (on the Gulf Coast). There was a small family-run Tex-Mex restaurant
that we used to eat in frequently. The enchiladas were great and the
rice they served with them was delicious. One day my mother asked
the Mexican woman who did the cooking if she would share the recipes
and she did. The changes I have made is to add onion and the Wyler's
bouillon, the original called for just water and salt. I also use
a different cooking method that I prefer, cooking uncovered at first
and then covering later. This produces perfect, fluffy, individual
grain rice every time. Drain and chop the tomatoes reserving the liquid.
Add enough water to equal 3 1/2 cups of liquid total. Dissolve the
bouillon in the liquid. Sometimes I use a large fresh tomato instead
of canned. Heat the oil over medium heat in a large frying pan. Add
the rice and sauté until it puffs up and turns a light golden color.
Add the cumin, garlic, and onion. Fry for about 1 minute. Add the
tomatoes and fry until any remaining liquid has evaporated stirring
constantly. Add the liquid and stir to mix the rice. IMPORTANT - Do
not stir the rice again! Lower the heat and simmer the rice until
the liquid level is just below the surface of the rice and holes begin
to form in the rice, about 10 - 15 min. Cover the pan and continue
cooking on very low heat until all the liquid is absorbed, approx.
another 15 minutes. Before serving stir and fluff the rice. I guarantee
you will get rave reviews when you serve it. |
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