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Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Rice
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Mexican And Hispanic - Mexican Rice Post by :alfiee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1306

Click below to download : Mexican And Hispanic - Mexican Rice (Format : PDF)

Mexican And Hispanic - Mexican Rice

1 1/2 cups long grain rice (Not converted)
2-3 tablespoons cooking oil (not olive)
1 tomato (about 8 oz.)
1/2 medium white onion
1 clove garlic
Pinch oregano
3 1/2 cups chicken broth or water and Knorr chicken base
Salt to taste


Wash rice and then soak rice in water for about 10 minutes. Drain while preparing other ingredients.

Chop up tomato, onion and garlic. Whirl in blender with oregano until smooth.

Heat oil in a deep sauce pan (about 4 qt.) Add rice and cook and stir over medium heat until grains begin to be turn white. Add tomato mixture, stir and cover pan. Let cook about 5 minutes until rice has absorbed most of tomato.

Stir in broth and bring to boil. Cover and simmer for 15 minutes. Remove from heat and let set 15 to 20 minutes. Fluff with fork and serve.

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