A Great Side Dish for Any Mexican Dinner
First off, Mexican Rice is a different dish than Spanish Rice. 25 years ago, when Betsy and I were moving from the Chicago area to Hutchinson to establish Clay Coyote Pottery, we had a favorite Mexican Restaurant in Glen Ellen, IL.. They had superb rice and Betsy went to work to find out how they did it. Turns out, it isn’t hard, especially when teamed with a Flameware All Ceramic Skillet or Cazuela.
Since then I’ve figured out this is a pretty standard recipe and procedure.
Turns out this is a fairly easy recipe to prepare. I’ll usually start a batch of Pollo Verde (Chicken simmered in Green Salsa) and then, while it cooks, do this recipe as a side. They both come out at about the same time. 40-45 minutes total prep and cook for both.
Ingredients
- 3 tablespoons vegetable oil (I use EVOO). More or Less depending on the amount of rice you’re making.
- 1 cup uncooked long-grain rice
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 (Optional) cup chopped onion
- 1 TBSP Tomato Paste The amount will depend on the amount of rice and your taste. Betsy always took the rest of the can and, put dollops on plastic wrap, froze it and then froze in a plastic bag to always have a small amount on hand.
- 2 cups water and chicken stock base or chicken broth (or bean broth from a white bean) Or 2 x the liquid to the amount of rice.
- (Optional, Some red pepper chopped, and/or fresh or frozen corn)
Directions
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden.
This is the critical step. You want the rice to be just starting to toast – get a golden glow, but not browning. Pay attention. It happens fast, keep it moving and keep an eye on it. With flameware, like a cazuela, stop just a hair early. - Some cooks wash the rice in a strainer after toasting to remove the oil. (Strictly optional). If you don’t wash the toasted rice, immediately add the water to stop browning.
- Now turn rice and liquid to simmer and while rice is cooking, sprinkle with salt and cumin. Stir in tomato paste and chicken broth base or straight chicken broth; bring to a boil.
- Reduce heat back to slow simmer.
- Stir in onions and cook until tender. Add corn and/or pepper if desired, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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