Mexican Rice #1

I spent last week getting prepared for my Tamale Workshop held on Saturday. I am very excited to announce that my Tamale Workshop 101 DVD is in its final editing. The DVD will be available to ship within 10 days. Go to the SHOP area of this site to order. If you’ve always wanted to make tamales but haven’t gotten into one of my classes this is for you. I give very detailed instructional directions for not only making the tamales but also How to Host a Tamale Party.

In my lost post I said I would give you one of my Mexican Rice recipes. Well here it is. You can freeze it in freezer bags and simply pop in the microwave with 1 teaspoon of water, at 75% power for approximately 3 minutes. Of course, the timing is determined by the servings in the bag. You will love having this rice on hand.

For 8 servings you will need the following:

Mexican Rice #1

Sunday, February 18, 2007

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2 cups long grain rice, white or brown
1 tablespoon canola oil
1 medium onion, chopped
1 clove garlic, minced
3 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon Bijol seasoning (optional)
1 15-oz can diced tomatoes, undrained
canola spray

Wash the rice in cold water until the water runs clear and put in a colander to drain the water. Be sure the rice is as dry as possible. Heat the oil in a large sauce pan. Add the oil and onion and saute for 2 to 3 minutes or until the onion is translucent. Add the garlic and continue sauteing until the rice has a white opaque look. If it looks too dry, you can use canola spray and spritz the rice. This is a great method to use when you are limiting the oil.

Add the ground cumin and Bijol seasoning. See picture in the last post. Mix the rice until all the ingredients are well mixed. Add the chicken broth. You can also use plain water or Bouillon Granules. Add the undrained can of tomatoes. Season with salt and pepper. Cover and simmer (low flame) for approximately 20 minutes. No peaking!!! If you are using brown rice it will take longer.

When the time is up, test the rice. When it is soft to the “tooth” stir with a fork to fluff, which will also allow the steam to escape and stop the cooking. You don’t want mushy rice!!

See how I freeze the rice in pictures below.

Be sure and rinse the rice. This step rids the rice of starch so that your rice doesn’t taste mushy.

If the rice seems too dry, give it a few spritz’s with canola spray.

Saute onions in oil for 2 to 3 minutes or until opaque

Add ground cumin and Bijol seasoning. You can find this seasoning in a Mexican market.