Americas Test Kitchen Mexican Rice Recipes

MEXICAN RICE

Steps:

• 1. In Mexican cooking there are some key ingredients that will always make it Mexican food: cumin, garlic, onion, and tomatoes or a variation of these ingredients. Get these together in a meal and you will likely have Mexican food.
• 2. Slice your onion and have ready. See picture.
• 3. In a large fry pan heat your oil/lard on high. (Lard is a key Mexican cooking ingredient but not necessary. It does add to the flavor but I have used vegetable oil many times.) Add onion. Cook for about a minute or so.
• 4. Add long grain rice and stir. In this step you are browning your rice. It will smell delicious. I don't know why these 3 ingredients do but it is so nice.
• 5. You will be toasting the rice to a nice golden/brown.
• 6. In the meantime, prepare your water with the garlic powder, ground cumin, and tomato sauce (of which you will only need about 6 oz, you can try to use the whole can but I have found it is just too much). Get the lid to your fry pan ready. Once your rice is toasted nicely you will add your water mixture quickly and cover with the lid immediately. It will smell sooo good!!! Now, why do I do it this way? My mother and grandmother said it was to capture ALL the flavor, so I do. :) (Some folks use chicken stock, try it if you want; it is a nice flavor. With this recipe I just don't think you need it. My grandmother or mother never needed it.)
• 7. This is what it should look like at this point. YOU WILL NO LONGER STIR THE RICE. PLEASE.
• 8. After 10 minutes remove lid. Lower heat to medium/low. Add 1 tablespoon of salt by sprinkling around the pan. At this time should the urge arise to stir, use whatever utensil you were using to stir the rice while you were toasting. Just push maybe 3 times from outer edge to center of pan with the utensil all the way to the bottom. DO NOT STIR. At this time if you like cilantro, add a couple of sprigs of cilantro just to the top of the dish and let it cook with it in there. Some folks add corn or mixed vegetable too. Once you're comfortable make it your own!
• 9. Cover and simmer on low to med/low depending on your stove. I have a glass top stove and put it on low. You may need to "push" it gently around a bit once or twice while cooking. If you are cooking it too high you may need to add more water. It should cook for about 25-30 mins.
• 10. See the consistency of the rice in this picture. This is what you are looking for. Your rice should be nice and tender but not mushy. Please feel free to message me for more help. I think this should do it. There is a way to use fresh garlic, cumin, and tomato. You need a stone mortar and pestle or molcajete (Spanish word). Message me if you want to know. It is so delicious and easy this way. I hope you enjoy it. My family loves it! Add chicken to the mix and you have arroz con pollo (Mexican rice with chicken, which is why some use chicken stock). That easy! SOOO DELICIOUS! I hope you like it. It really is nothing like you find in the Mexican restaurants. It's like what you find in the Mexican kitchen. Love.

MEXICAN RICE(ATK)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups). Remove the ribs and seeds from 2 jalapenos and discard; mince the flesh and set aside. Mince the remaining jalapeno, including the ribs and seeds; set aside.
• Place the rice in a large fine-mesh strainer and rinse rice under cold running water until the water runs clear, about l 1/2 minutes. Shake the rice vigorously in the strainer to remove all excess water.
• Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. Reduce the heat to medium, add the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
• Stir in the cilantro and reserved minced jalapeiio with seeds to taste. Serve immediately, passing the lime wedges separately.

BETTER THAN AMERICA'S TEST KITCHEN SPANISH RICE

Steps:

• Adjust rack to middle position and preheat oven to 350.
• Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
• To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.