Monday, February 21, 2011

Mexican Rice...



Once you start making your own rice, you will never buy the boxed stuff again... never.

Ever...

Again.

I use a large nonstick pan for my rice, but my mom makes hers in a cast iron pan. The cast iron lends a wonderful flavor to the rice. There's just something about the cast iron absorbing the flavors, so each batch made gets better and better.

Why don't I make mine in a cast iron pan, you ask?

Well, I did own two cast iron pans when I got married and first started cooking. I completely ruined them. I know, it's totally tragic. I don't know how I forgave myself. I mean, it's a cooking crime to do so. Well... maybe not really a crime, but upsetting to say the least. Those things are expensive!

Anyway, I've thought about buying another one every time I'm shopping at Bed Bath and Beyond, but I always chicken out. Go ahead make your clucking noises...

Moving on...

I thought I'd share this rice recipe that I grew up eating, with you. I hope you like it. I'm not going to lie... it may take some practice to get the rice nice and fluffy. But you know what they say... practice makes perfect.


Mexican Rice


  • 1 1/2 tablespoons vegetable oil
  • 3/4 cups uncooked long grain rice
  • 2 cups boiling water
  • 2 sprigs green onion, diced
  • 1 whole small tomato, diced
  • 4 whole beef bullion cubes, (I use Wyler's)

Begin by heating your oil in a large pan on medium/low heat. Add the rice to brown, stirring occasionally. In the meantime, bring 2 cups of water to a boil in the microwave for 5 minutes. While the rice is browning and the water is boiling, dice your green onion and tomato, and unwrap the bullion cubes.

Once the water has boiled, carefully remove it from the microwave. Turn the heat for your rice up to high and pour the boiling water into the pan, slowly and very carefully. The water will sizzle and steam as you are doing this. Next put the green onion, tomato, and beef bullion cubes into the pan. Stir to combine and allow it to come to a boil. After about 30 seconds, lower the heat to low and cover. Let the rice cook covered for about 20 minutes, stirring occasionally. When the water has almost completely cooked down, remove the rice from the heat and keep covered for 10 minutes. Makes about 8 servings.

Enjoy!


The cast iron destroyer...

3 comments:

  1. I grew up eating Mexican rice as well, since my mom's side of the family is Mexican. However, I can never seem to make it just like my mom! I guess practice makes perfect ;) Thanks for the recipe!

    ReplyDelete
  2. You are very welcome! It's taken me a few tries to get the texture of the rice nice and fluffy.

    ReplyDelete
  3. Sounds good and easy Nicole is going to try this recipe.

    ReplyDelete

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