member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Garcia      

Recipe Categories:

    Mexican Red Rice


    Source of Recipe


    Unknown

    List of Ingredients




    Cooking oil
    2 c long grain white rice
    4 c water
    Pinch ground cumin
    5 chicken bouillon cubes
    Goya Adobo
    Knorr Calde de Tomate
    Chopped onion

    Recipe



    Turn burner on a high flame to warm oil. Add enough oil to barely cover the bottom of the pan. You only want to make sure the rice gets a thin coat to prevent sticking.

    Add a small amount of diced onion to the cooking oil. Once the onion begins to cook and the oil is hot, add the 2 cups of uncooked rice. Keep stirring the rice to make sure it coats in oil and begins to brown.

    Once rice is browned, add 4 cups water (rice to water ratio will always be 1:2) and bring to a boil.

    Break up the 5 chicken bouillon cubes and add them to the rice. Add 2 large spoonfuls of the Caldo de Tomate. Add a good shake of Goya Adobo and a pinch of ground cumin. Stir well and bring to a boil. The broth will taste very salty at this point.

    Once mixture is boiling, place the lid on the pan and reduce heat to low. Keep pan covered for at least 20 minutes before opening to check rice.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |