Most Excellent Mexican Rice Recipes
MOST EXCELLENT MEXICAN RICE
This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!
Provided by CaliforniaJan
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
- Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
- Add the tomatoes, consomme, cumin and salt.
- Bring the mixture to a boil over high heat.
- Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.
Nutrition Facts : Calories 260.8, Fat 7.2, SaturatedFat 1, Sodium 834.8, Carbohydrate 41.5, Fiber 1.4, Sugar 1.8, Protein 7
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- First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
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