Monday, April 18, 2011

Mexican Rice

This is the quintessential Mexican side dish second only to frijoles. I learned this method from 2 women who had the most impact on my Mexican cooking, my mother-in-law, and Nellie at Taco Tina's.

Mexican Rice

2 tablespoons lard or vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 cup chunky salsa or canned diced tomatoes, drained
4 cups water
2 teaspoons salt

Heat the lard or oil over medium high heat in a large skillet until shimmering. Add the onions and cook, stirring occasionally until beginning to brown, add the garlic and the rice and continue to cook, stirring occasionally, until it begins to smell nutty.

Stir in the salsa or tomatoes, water and salt.

Increase heat and bring to a boil. Reduce heat to very low, cover and simmer for 25 minutes. Remove from heat and lat rest for 5 minutes, fluff with fork and serve.

Brown rice can be substituted. Increase water to 4 1/2 cups and cooking time to 45 minutes.


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