Sue.s Mexican Rice
Sue.s Mexican Rice
Recipe By: Sue M Serving Size: 15 Preparation Time: 0:45 Categories: Mexican Rice Side Dishes 1 large onion, chopped 2 fresh jalapeno peppers, chopped (with seeds hot) 1 fresh serrano pepper, chopped 5 cloves garlic, finely chopped or pressed 1 bunch cilantro, leaves only, chopped 1 tablespoon black pepper coarse grind 5 chicken bouillon cubes 2 cups rice, long grain 2 tablespoons olive oil 4 small Roma tomatoes, seeded and chopped 4 cups liquid (I substitute canned chicken broth for the water.) Have everything prepared and measured in advance. Heat oil in a large (6 quart), heavy, pan with cover. Put dry rice in hot oil and stir constantly until rice is a light golden brown. Immediately add the onions, garlic, peppers, black pepper and chicken bouillon cubes. Stir for 5 minutes then add tomatoes and cilantro along with liquid (water, broth or water/tomato juice combination - see note). Bring to a boil, then cover and quickly lower burner to the lowest possible flame. Do not lift lid for 25 minutes. Check and cook a little longer, if needed. Stir and serve. Notes: If substituting Rotel or canned tomatoes, measure liquid and adjust water level accordingly. 1 part rice to 2 parts liquid. A man from Torreon, Mexico gave this recipe to me. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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