Sunday, August 12, 2012

Mexican Rice

Mexican rice is simply rice with tomato. Some people add peas and carrots to it, some put in a serrano chile for spice. I make mine with only tomato and garlic. Maybe because that's what I had growing up.


Ingredients:

2 Cups of Rice
About 3 Cups of water
2 Red tomatoes, peeled, seeded and cored
1 clove of garlic, quartered

First peel, seed and core the tomatoes and put them in the blender with some water and, if you like, half the garlic. Liquefy the whole thing. Measure carefully how much liquid you've produced. Rice is simple, but tricky to make. You want 5 cups of fluid for two cups of rice. So add enough water to complete five cups. Most blenders have measures on the sides. if not, use a measuring cup.

Once you have the five cups of liquid, pour them in a pot and bring them to a boil. When the mixture boils, reduce heat to minimum and add the rice and garlic (either the whole clove or half). Let it cook uncovered until the liquid is consumed, then fluff with a fork and serve.

As I said, rice is tricky, especially boiled rather than fried rice. If you use too little liquid, the rice winds up hard. if you use too much, it winds up with the texture of paste. Boiled rice will clump, no way to help that. but you don't want it too turn to mush when you try to un-clump it. So be careful with measurements.

Also make sure all the liquid is consumed. Some of the rice on the bottom may burn. If it does, just scrape it off and throw it away.

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