MEXICAN RICE
Diana Kennedy, the doyenne of Mexican cooking, has documented that country's technique for simmering one-pot meals from short-grain rice. Her recipe is a basic spice dish, endlessly amenable to different ingredients and moods.
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.
- Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
- Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
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Bekamuzi Xintshembhiso
[email protected]This rice is the perfect side dish for any Mexican meal. It's flavorful, fluffy, and easy to make.
David Mark
[email protected]I've made this rice several times now and it's always a hit. My family and friends love it.
MD Jiyabul
[email protected]This rice is a game-changer. It's so easy to make and it tastes incredible.
Olakunle Francson
[email protected]I'm so glad I found this recipe. It's the best Mexican rice I've ever had.
Chelsea Thompson
[email protected]This rice was amazing! It was so flavorful and fluffy. I will definitely be making this again.
kasuki bakugou
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Sweety Noor
[email protected]The instructions for this recipe are unclear. It doesn't say how long to cook the rice for.
SK GM
[email protected]This recipe is missing some important ingredients. It doesn't call for any onions or garlic, which are essential for Mexican rice.
Trenton Ferris
[email protected]I've tried this recipe several times and I can never get it right. The rice always turns out mushy.
Bashiir Othman
[email protected]This rice was a disaster! It was mushy and bland. I followed the recipe exactly, but it still turned out terrible.
Lorenny Sky
[email protected]This rice was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making this again.
Alhassan Conteh
[email protected]I'm not a huge fan of Mexican food, but this rice was surprisingly good. It was flavorful and not too spicy. I would definitely make this again.
Nduduzo Xolani Khoza
[email protected]This rice was a hit at my party! I made a double batch and it was all gone by the end of the night. Everyone loved the flavor and the texture.
Chantal King
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually add a little bit of extra spice to mine, but that's just a personal preference.
Joseph Aziagba
[email protected]This was my first time making Mexican rice and it was a success! The rice was flavorful and fluffy. I will definitely be making this again.
Bradley Duncombe
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite and everyone always asks for seconds.
Afroj Aalam
[email protected]This rice was delicious! I made it for my family and they all loved it. It was easy to make and the flavor was amazing. I will definitely be making this again.