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~~Bex~~ · 12-20-2005, 07:46 PM

this one sounds good:

Mexican Rice Recipe
Source: The Mexican Gourmet
Serves 6

This is delicious as an appetizer topped with slices of fried plantain, hard-boiled egg, and avocado. It also is a good accompaniment to a mole.

RECIPE INGREDIENTS

3/4 cup vegetable oil
1 cup white rice, rinsed and drained
2 tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled
2 1/2 cups water or chicken stock
1 teaspoon salt, or to taste
2 jalapeno chiles, chopped
Fresh cilantro sprigs

RECIPE METHOD

Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan.

Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm.

For a popular variation to this recipe, add 1/3 cup each cubed potatoes, carrots, and peas with the water.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

12-20-2005, 07:46 PM	#2 (permalink)
~~Bex~~ Banned Join Date: Jan 2004 Location: san diego, ca Posts: 30,189 Classifieds: (0) Activity: 0% Longevity: 99%	this one sounds good: Mexican Rice Recipe Source: The Mexican Gourmet Serves 6 This is delicious as an appetizer topped with slices of fried plantain, hard-boiled egg, and avocado. It also is a good accompaniment to a mole. RECIPE INGREDIENTS 3/4 cup vegetable oil 1 cup white rice, rinsed and drained 2 tomatoes, chopped 1 small onion, chopped 1 clove garlic, peeled 2 1/2 cups water or chicken stock 1 teaspoon salt, or to taste 2 jalapeno chiles, chopped Fresh cilantro sprigs RECIPE METHOD Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan. Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm. For a popular variation to this recipe, add 1/3 cup each cubed potatoes, carrots, and peas with the water. Recipe reprinted by permission of Weldon Russell. All rights reserved.