Saturday, December 18, 2010

Mexican Rice

We have been on a quest to make the perfect Mexican rice, but for some reason ours always came out mushy. It wasn't light like the rice you get in a Mexican restaurant. Say good-bye to mushy Mexican rice. Turns out the trick is to fry the rice first. Who knew? --Mark


3 T vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth


Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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