Monday, September 5, 2011

Mexican Rice

Copyright 2011 LtDan'sKitchen blogs
Mexican rice is the perfect accompaniment to the dinner I was preparing for my friends tonight. It has just enough flavor to hold its own and yet, it is subtle enough to not take away from the main dish. The process of cooking the rice is the same way that I usually cook rice be it regular or as a pilaf. The key to this dish is to make sure that the rice is sauted first before the liquids are added to prevent them from clumping when cooked.

The rice is usually cooked with tomato sauce but I prefer to used diced tomatoes and its liquid. It gives the dish a more organic feel and a much lighter texture and taste. 

Mexican Rice

3 cups white rice
1/2 cup diced onions
3 cloves garlic, diced
14 oz diced tomatoes
1 tsp chicken broth powder
2 tbsp oil
salt and pepper

1. Saute the onions and garlic in the oil at medium heat. Season with salt 
    and pepper. Add the broth powder and the rice. Saute until the rice has 
    absorbed the oil.  

2. Add the diced tomatoes and about 2 cups of water. Bring the liquids to a 
    boil uncovered. 

3. When the liquid has been mostly absorbed, cover the pot and lower the 
    heat to low and let it steam cook for about 30 minutes. 

4. Fluff with a fork and serve immediately. 

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