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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
3/4 cup vegetable oil
1 cup white rice, rinsed and drained
2 tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled
2 1/2 cups water or chicken stock
1 teaspoon salt, or to taste
2 jalapeno chiles, chopped
Fresh cilantro sprigs
Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan.
Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm.
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MEXICAN RICE
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
3/4 cup vegetable oil
1 cup white rice, rinsed and drained
2 tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled
2 1/2 cups water or chicken stock
1 teaspoon salt, or to taste
2 jalapeno chiles, chopped
Fresh cilantro sprigs
Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan.
Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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