Authentic Mexican Rice RecipeTagged in Vegetarian
This is an authentic recipe (other than the vegan "chicken" bouillon) passed down to me by my boyfriend's mother, a mexican american who grew up in Texas right on the border with Mexico. It's as authentic as you can get! this is the type of rice I was raised on, and it is wonderful. Some people expect it to be spicier or richer.......I wouldn't call it "bland" but it is a main staple simple dish, but it can be spiced or "dressed up" if you want, according to your taste. it's versatile! Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. you do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!) The essential part of this recipe is DO NOT PEEK while the rice is cookingWhen it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients. Goes great with any manner of mexican beans or as a side dish to mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself!This dish is a staple in my house! it is cheap, easy, and yummy!
- 1 cup uncooked rice -- your choice 2 cups cold water 2 cloves garlic
- minced or crushed olive oil 1/2 onion
- coarsely chopped small roma tomato
- chopped into about 4 pieces hot pepper of your choice
- sliced lengthwise (I use jalapeno) tomato sauce (i'd say a little less that 1/4 cup) 1 teaspoon comino seeds (cumin) ground into powder 1 tablespoon vegan "chicken" bouillon salt
- to taste
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