Monday, April 20, 2015

My Kind of Mexican Rice

I love a good Mexican rice from a favorite Mexican resturant. For the longest time, I've wanted to make some delicious rice at home. A few months back, I finally began to search the internet for the best, most delicious Mexican rice recipe. I found a lot of recipes for Mexican and Spanish rice! I filtered through them and did some trial and error batches of rice. After all of that I came up with the following recipe which I really find to be very delicious.
•2 cups long grain rice(it's important that it be long grain)
•4 cups chicken broth
•1/4 cup olive oil 
•heaping 1/2 cup tomato sauce
•1/2 teaspoon cumin
•1/2 teaspoon garlic salt
•1/2 teaspoon ground oregano
•1/2 teaspoon black pepper(I like to add quite a bit more because I really like pepper)
•fresh onion(chopped finely)
•fresh jalapeño(halved and most seeds removed depending on your taste for don't remove with bare hands) 
•a large pot with a lid
1. Heat olive oil on medium to high heat depending on how quick you can stir your rice in(6-8 heat level)
2. When the olive oil is heated(you will see some fizzling) add your rice and onion and stir often until lightly golden

3.When rice is sizzling and golden brown, stir in the tomato sauce

4.When rice it somewhat whiter and the sauce has stuck to it pour in chicken broth 
5.Stir in the chicken broth then add all the spices and fresh Jalapeño and stir that in as well

6.Bring the rice to a boil then lower the heat to 2-3 and cover the pot. Make sure the rice maintains a light boil throughout the cooking process. 
7.Let the rice cook, covered for 15 minutes...Do NOT remove lid
8.After 15 minutes, take the pot off of the burner, Do NOT remove the lid and let stand for another 5 minutes
9.After five minutes you can finally remove the lid and stir the rice, bringing the bottom rice to the top
10.Grab a bowl and scoop up some scrumptious rice! Or even better make tacos, enchiladas, burritos with fresh Mexican rice
-Allie Ann :-)
P.S. I hope to add a new sewing DIY soon just thought I'd share this recipe :)

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