Mexican restaurant rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raw rice |
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Chopped onion |
| ¾ | cup | Chopped tomatoe |
| 1½ | Cloves Smashed garlic | |
| ¼ | teaspoon | Cummin |
| ¼ | teaspoon | Chili powder |
| 1 | cup | Chicken stock |
Directions
Slowly brown the rice in the oil, stirring frequently, so it does not scorch. While browning the rice, be heating the chicken stock to the boiling point. When the rice is lightly browned, add the onion, garlic and tomatoe and continue cooking till the onion is soft. Add the boiling chicken stock, cover and simmer for 20 minutes. DO NOT lift the lid or stir while cooking the rice.
Note! The first time you make it, drain any juice from the chopped tomatoe, other-wise it may turn out to moist, or cut back on the chicken stock to make up for the tomatoe juice. Later you will find out how much your liquid your brand of rice will obsorb. Posted to EAT-L Digest 25 Aug 96 From: Edward Tucker <edwardt@...> Date: Mon, 26 Aug 1996 19:01:26 -0700
Related recipes
- Authentic mexican rice
- Basic mexican rice
- Easy mexican rice
- Mexican festival rice
- Mexican fried rice
- Mexican red rice
- Mexican rice
- Mexican rice #3
- Mexican rice (arroz mexicana)
- Mexican rice (arroz mexicano)
- Mexican rice i
- Mexican rice ii
- Mexican rice mix
- Mexican rice:
- Mexican spanish rice
- Mexican style white rice
- My mexican rice
- New mexican rice
- Quick mexican rice
- Texican rice