Garry's Mexican Rice
Source of Recipe
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Recipe Introduction
Recipe By :Garry Howard
Serving Size : 4
List of Ingredients
1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic -- chopped
1/2 medium onion -- chopped
1 can tomatoes
4 teaspoons Wyler's Granulated Chicken Boullion
Recipe
This is my favorite way to make rice. Although it is Mexican style,
it
can be served with just about any main dish, especially grilled
meats. I
always make this when I have fajitas.
This recipe is adapted from one my mother aquired when I was a child
so I
grew up eating this rice. I was around 9 or 10 years old and we
lived in
Port Lavaca, Texas (on the Gulf Coast). There was a small family run
Tex-Mex restaurant that we used to eat in frequently. The enchiladas
were
great and the rice they served with them was delicious. One day my
mother
asked the Mexican woman who did the cooking if she would share the
recipes
and she did. The changes I have made is to add onion and the Wyler's
boullion, the original called for just water and salt. I also use a
different cooking method that I prefer, cooking uncovered at first
and
then covering later. This produces perfect, fluffy, individual grain
rice
every time.
Drain and chop the tomatoes reserving the liquid. Add enough water to
equal 3 1/2 cups of liquid total. Dissolve the boullion in the
liquid.
Sometimes I use a large fresh tomato instead of canned.
Heat the oil over medium heat in a large frying pan. Add the rice and
saute until it puffs up and turns a light golden color. Add the
cumin,
garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry
until
any remaining liquid has evaporated stirring constantly. Add the
liquid
and stir to mix the rice. IMPORTANT - Do not stir the rice again!
Lower the heat and simmer the rice until the liquid level is just
below
the surface of the rice and holes begin to form in the rice. (About
10 -
15 min.) Cover the pan and continue cooking on very low heat until
all the
liquid is absorbed. (Approx another 15 minutes).
Before serving stir and fluff the rice. I guarantee you will get rave
reviews when you serve it.
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