Saturday, October 17, 2009

Mexican Rice

I've tried a lot of recipes for Mexican rice over the years.  None of them seem quite right though.  They usually involve adding chicken broth and salsa to the rice and cooking it together.  The result is almost invariably a mushy mess with chunks of tomato and bell pepper on top with very little flavour in the rice.  Finally, I've found a recipe that's delicious and as close to restaurant Mexican rice that I've ever come.

Mexican Rice from Homesick Texan


1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.

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