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Rice Recipies from Mexico
MEXICAN
RICE
Submitted by Ruth
Lashbrook
1 part rice
1.5 parts water
1 part onion, cut into bite sized chunks
garlic, coarsly chopped (about 2 cloves for each for 1.5 cups
uncooked rice)
one part tomato, diced
cumino and chile powder to taste (about 1 teaspoon of each for 1.5 cups
uncooked rice)
cilantro, 3-6 sprigs
veg. oil (do not use olive oil as it will burn the rice) to taste
chicken bullion (preferably knorr suiza brand) - for vegetarians add some soy sauce and a
bit of ginger paste.
1. Add some oil to a heavy skillet over med-hi heat. The oil must be enough to
coat the rice. Stir the rice evenly as it cooks in the oil. The rice will
turn from clear to white to golden brown as it soaks up the oil. More oil
may be needed until the right amount for your taste and method is found. It
should take about 15 minutes or so. Stir gently until the rice browns. This is
the most important step.
2. When the rice is nearly browned, add the onion and continue cooking. when
it is done browning, add the garlic and cook it quickly, then add the water,
tomato, enough bullion for a strong broth (a bit stronger than would be
pleasant to drink), the spices, and the cilantro. When it comes to a boil
lower the heat to med-low, cover, and let simmer till water is
absorbed (20-40 minutes).
3. Stir to redistribute the onion and tomato, remove the cilantro stems if desired,
and serve warm w/ frijoles al la chara (pinto beans cooked w/ the same spices and bacon,
southwestern style). garnish meal w/ lime juice.
Mexican Pork and Rice
From my
personal Authentic Recipe Collection
This
is another traditional dish of Mexico. It makes a delicious light main meal .
This
recipe is easy to make, but takes some time to prepare. Vegetarians can omit the
sausage.
Ingredients
-
Serves 4
2
tablespoons vegetable oil
1 medium-sized onion, chopped
1 lb. minced [ground] pork
8 oz. sausage meat
2 celery stalks, chopped
1 green pepper, white pith removed, seeded and cut into rings
3 oz. [1/2 cup] raisins
1 garlic clove, crushed
¼ teaspoon ground cumin
1/2 teaspoon hot chilli powder
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
6 oz. [I cup] long-grain rice, washed, soaked in cold water for 30 minutes and drained
14 oz. canned peeled tomatoes
4 fl. oz. [1/2 cup) water
2 tablespoons tomato puree juice of 1/2 lemon
3 tablespoons pine nuts
Preparation
Preheat
the oven to moderate 350' F (Gas Mark 4, 180 C).
In a large
flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion
and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent
but not brown. Add the pork and sausage meat and cook, stirring frequently, for 3 to 5
minutes, or until the meat is lightly browned all over.
Add the celery,
green pepper, raisins, garlic, cumin, chilli powder, parsley, salt, pepper and rice. Fry
the mixture, stirring constantly, for 5 to 7 minutes or until the rice has changed color.
Add the tomatoes with the can juice, the water and tomato puree and stir to mix. Simmer
for 5 minutes. Reduce the heat to low, cover the casserole and cook for a further 10
minutes.
Remove the
casserole from the heat and place it in the oven. Bake, covered, for 25 minutes.
Remove the
casserole from the oven and sprinkle the lemon juice and the pine nuts over the top.
Return the casserole to the oven, uncovered, and bake for a further 10 minutes.
Remove the
casserole from the oven and serve immediately.
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