Monday, May 17, 2010

Mexican Rice

Finally figured out the secret to Mexican rice/Spanish rice/Restaurant Quality Rice and it is the basic preparation of this recipe. You can fiddle with seasonings as suits your taste, but the secret is the fry the rice first. --Stacy


2 T Canola Oil
1 cup onion, diced
2 tsp. garlic, minced
1 1/2 cups white rice
1 1/2 tsp. salt
3/4 tsp. cayenne pepper
3 cups vegetable stock (or chicken stock)
1 10-oz. package frozen mixed peas and carrots, thawed
1 1/2 cups tomatoes, diced
2 T fresh parsley, chopped
2 green onions, chopped


In a large sauté pan, sauté onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed. Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions.


So easy and so good. Goes with any Mexican meal!

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