About these ads

How Did You Grow The Rice?

The other night I decided to make Mexican rice. Normally, I would just buy a packet of Uncle Ben’s Ready Rice (ready in 90 seconds in the microwave) that was a Mexican flavor, but wanted to do it by scratch.

When the family sat down to the table and tasted it, they loved it. I proudly told them that it was homemade rice. The Ranting Wife looked at me quizzically and asked “How did you grow the rice?”.

Photo May 12, 5 57 42 PM

Ok, so I bought the rice…

Photo May 12, 4 38 06 PM

So simple to make.

Photo May 12, 4 46 13 PM

Toast/fry the rice a bit.

Photo May 12, 4 54 19 PM

Add the liquids and cook.

Photo May 12, 5 57 38 PM

Zingy and delightful.

Mexican Rice

Prep Time: 5 M | Cook Time: 25 M | Makes: 4 servings

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

PREP 5 mins

COOK 25 mins

READY IN 30 mins

Nutritional Info:

Calories 291 kcal 15%
Carbohydrates 42.4 g 14%
Cholesterol 2 mg < 1%
Fat 11 g 17%
Fiber 1.2 g 5%
Protein 4.8 g 10%
Sodium 1096 mg 44%

Source: http://allrecipes.com/recipe/mexican-rice-ii/

About these ads

Tags: , , , , , , , , , , , , , , ,

Categories: kosher, Lunch3, Mexican, Recipes, Sidedish2, Spanish, vegetable3, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “How Did You Grow The Rice?”

  1. March 18, 2014 at 12:03 pm #

    My mother taught me how to cook rice very early on. I have always been surprised at the number of my friends that are baffled by the process. Once you figure it out, there is no turning back! Nice post. Cheers

  2. March 18, 2014 at 12:30 pm #

    I’ve had this, or something very, very similar. Tasty!

  3. March 18, 2014 at 12:31 pm #

    Reblogged this on The Vampire Diet.

  4. March 18, 2014 at 2:56 pm #

    Good to hear, I can’t stand instant type of rice.

  5. March 18, 2014 at 5:15 pm #

    I love that this rice looks delicious and is so easy to make!!

  6. March 18, 2014 at 11:39 pm #

    It’s interesting how you make it. In my culture, we boil the water first then we add the rice. That actually makes it less pasty and more dry as in the grains are more separated from one another. I definitely should try out your recipe

    • March 19, 2014 at 9:01 am #

      When I make regular white rice I do that too. Boil water, add rice, cover and simmer for 18 minutes, but the first time through a recipe I really try to follow the directions to get the flavors and textures originally intended. I have seen the frying or toasting of rice in risotto and some Cajun dishes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 9,034 other followers

%d bloggers like this: