Mexican rice (arroz mexicana)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Uncooked rice |
| 3 | tablespoons | Cooking oil or shortening |
| 1 | medium | Onion, diced |
| 1 | Garlic clove, diced | |
| 2 | Beef bouillon cubes dissolved in 2 cups water | |
| 1 | can | (8-ounce) tomato paste |
| 1 | tablespoon | Minced parsley, fresh or dried |
| ½ | pounds | Fresh mushrooms, thinly sliced (optional) |
| 1 | tablespoon | Ground cumin (comino) |
| 1 | teaspoon | Ground coriander |
Directions
Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; saut‚ until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.
Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking. "From Chronicle files. Rusty Stover, the reader who contributed it in 1982, wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned first in a skillet. This adds to the flavor. It (this recipe) was taught to me by a Mexican housewife in Santa Maria, in the Valley.' " By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997