CHITA'S MEXICAN RICE
Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!
Provided by Jostlori
Categories Long Grain Rice
Time 30m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
- Heat olive oil in medium saucepan then stir in rice until well coated.
- Saute till light golden brown, stirring frequently, then add garlic and onion.
- Continue until onions are translucent, stirring frequently.
- Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
- Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
- Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
- Simmer until water is absorbed, about 15 minutes.
- Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
- Replace cover and let sit for a few minutes, allowing peas to warm.
- Fluff rice to mix in peas and serve.
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Abdouramane Jalloh
[email protected]This recipe was a complete disaster. The rice was undercooked and the vegetables were burnt. I would not recommend this recipe to anyone.
Aminat Gbadamosi
[email protected]This recipe was way too spicy for my taste. I would recommend using less chili powder.
Md Najmul hosun
[email protected]The rice was a bit too mushy for my liking. I would recommend cooking it for a shorter amount of time.
GrimMcReefer
[email protected]This recipe was a bit bland for my taste. I would recommend adding more spices.
Thompson Idowu Thompson
[email protected]I've tried many Mexican rice recipes, but this one is by far the best. It's so easy to make and the results are always perfect.
Princess Faith
[email protected]I made this recipe for my family and they loved it! The rice was fluffy and flavorful, and the vegetables were cooked perfectly.
Jude Rwakayanga
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
M Hamad
[email protected]I've made this recipe several times and it's always a hit. It's a great way to change up your usual rice dish.
Charles Thompson
[email protected]This is my go-to recipe for Mexican rice. It's always a crowd-pleaser.
Kamilo Alfaro
[email protected]I'm not a huge fan of Mexican food, but this recipe changed my mind. The rice was so flavorful and the vegetables were cooked perfectly.
kabir ahamed
[email protected]This recipe is a great way to use up leftover rice. I added some black beans and corn, and it was delicious.
Ashraful ialam
[email protected]I made this for a potluck and it was a hit! Everyone raved about it.
Suii 123hh
[email protected]I followed the recipe exactly and it turned out great! My family loved it.
Milly Nassy
[email protected]This recipe was fantastic! The rice was flavorful and fluffy, and the vegetables were perfectly cooked. I will definitely be making this again.