Mexican Rice

On Sunday I served up my Grilled Fish tacos and I paired with with Mexican rice. I am a bit of a rice addict so over the years I have tried really hard to master each rice dish I come across. And that means a lot of research on technics. Because as simple as it is to make just plain rice it can be difficult for your rice dish to turn out like you have had it in restaurants unless you learn some of the tricks. For example did you know that the way to get the best fried rice is by using chilled, pre-cooked rice? And the other trick I learned is when you want a pilaf rice you need to rinse the rice and allow all of the starch to wash away. Mexican rice is version of a pilaf and when done right is good enough to eat on its own. It perfectly compliments any Mexican dish and once you know how to do it is actually quite simple to put together.

Mexican Rice

185 g (1 c.) long grain white rice
1 Tbsp olive oil
2 cloves garlic, minced
355 (1 1/2 c.) broth (I used veggie)
1/2 onion, finely chopped
1/2 pepper any colour, chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
salt and pepper to taste
1/2 tsp ground cumin
25 g (1/2 c.) chopped fresh coriander (cilantro)

Rinse the rice well. If you skip this step your rice will turn out mushy and sticky.

In a medium sauce pan, saute onion, pepper and jalapeno until the onion is soft. Add rice and garlic and saute for 2 more minutes until the rice just starts to brown.

Add broth, tomato, cumin, salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Let stand uncovered for 5 minutes before serving and toss in chopped coriander.

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