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Mexican Rice

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Source: The Mexican Gourmet

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Ratings: 1

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Active Time:  15 Minutes
Total Time:  40 Minutes
Yield:  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

DIRECTIONS

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.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

342

Sodium:

392mg

Fiber:

Carbohydrates, Total:

22g

Protein:

% Cal. from Fat:

74%

Fat. Total:

28g

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Rating:

by: Cynthia, CA

Reviewed: 12/01/2007

See all of Cynthia's reviews »

I LOVE this recipe.
It is so good. I make it often. It is simple and takes very little time.

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11 people gave this Cheers. Click here to Cheer this review.

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