Anyone have a good recipe or any tips and tricks on how to make a good homemade style mexican rice? Evertime I try and make it, it ends up way to sticky as opposed to the semi dry style I get at restaurants. Any Help?
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Anyone have a good recipe or any tips and tricks on how to make a good homemade style mexican rice? Evertime I try and make it, it ends up way to sticky as opposed to the semi dry style I get at restaurants. Any Help?
Olive oil, garlic, onion, and whole grain rice uncooked. Put together in frying pan and cook them together until the rice is not so clear but before it turns brown. Add a can of chicken broth, can of rotel tomatoes and cumin. Bring to boil and then let simmer. Add salt and pepper if necessary.
This is what I do ingredient wise. The step with the rice is the same and the rice getting browned almost to burnt is very important for flavor. I do prefer getting the liquid going separately and then adding the rice once the liquid is boiling and then covering after the liquid gets back to boil and simmering. I've had more consistency that way and it saves some time as well.Quote:
Originally Posted by Kingsfan626
I use pretty much the same recipe but instead of rotel tomatos, I use a half can (yellow) of el pato tomato sauce and a half can of regular tomato sauce,plus I like to add a can of sweet kernal corn and some diced tomatos,think I will make this tomorrow.
That's funny, I originally only did it with el pato as well because you can find it extremely cheap everywhere but for whatever reason I've had better results with strictly tomato paste and spices.Quote:
Originally Posted by Henry1515
having been a recipient for henry's mexican rice, that shiznet is the bomb!Quote:
Originally Posted by Henry1515
and how much olive oil do I put in the frying pan? what kinda rice? obviously not a minute rice kinda thing?
1. brown your rice.
2. whole cumino - crushed (trust me! this is also the key to making salsa correctly)
- make sure you have a molcajete (mortar & pestle).
3. chopped onions and cilantro
usually your water ratio is 2:1, but remember, you're going to add a half-can to a can of tomato sauce... so it's 2 cups liquid to 1 cup rice.
to make preparation simple, i usually get a big measuring cup and whisk around water, tomato sauce and a bullion cube (i use beef because it's heavier tasting), until cube dissolves, and keep whisking until imabout ready to throw it in so nothing separates.
pour it into the pan and stir the rice around to make everything look nice, smooth & even and purty! bring to a boil, let the rice cook until the water reaches about rice level. add your onions and cilantro, cover, lower the heat to WAY low and cook.
normally i cook it longer than most rice designates - usually about 30 minutes, or when i start to burn the bottom and get those lovely crunchies!.
• your salt, pepper, garlic powder, etc. whatever during your process is all you... as it should always be!
not much, and i wouldn't suggest olive oil - only because it won't taste right... use vegetable oil - and enough just to brown your rice without burning it.Quote:
Originally Posted by BeerMan
what rice? just go to the market and grab a bag of Mahatma.
another note to add, it's almost ALWAYS better to make arroz in a cast iron pan.
Wow, molcajete', that goes back to my mom's days, but this recipe is almost perfect. Use the chicken cubes instead of the beef, AND DO NOT UNCOVER THE RICE WHILE IT'S COOKING!!!! Just a qiuck afterthought. About a 1/2 cup of the leftover (if there is any) rice and an egg mixed in makes a great little rice pancake for breakfastQuote:
Originally Posted by gescom
