Prep 10 mins
Cook 20 mins
This how my daughter-in-law makes her rice.
- Blend in the blender the garlic and tomato till puréed.
- Heat oil in skillet.
- Add rice; toast until light brown, being careful not to burn (rice will be puffy).
- Add water and puréed mixture.
- Cover and turn down to simmer.
- Cook for 15 minutes or till all water is absorbed.
This is the recipe! I've been trying to find the recipe that I grew up with in a Mexican family. This duplicates it. So good...very light, not overpowering, fresh. The only change I made was to add some chopped onion to the rice during the browning portion and some salt just before simmering. DH loved it as well. I served it with sour cream chicken enchildas, refried beans and salad. Next time, I'm going to brown on the stove and put everything into my rice cooker as suggested by another reviewer. Thanks for sharing!
We loved it... very similar to my way of preparing Mexican rice except for the tomato... I still have some cherry tomatoes on the vine, so I used a handful of those instead of a beefsteak tomato. I pureed them along with 2 huge garlic cloves (can't get enough garlic!) I used homemade chicken stock instead of water and added in half a cube of tomato bouillon for a little more richness. When I saw the recipe didn't call for any salt, I knew I was going to have to add some in. I'm very glad I did...otherwise it would have been very bland for us. I also cooked my rice for 20 minutes and let it stand for another 5 min. This made a lot of rice...way more than 2 servings so next time I will cut the recipe in half. I loved the color of the rice and the garlic aroma was to die for! Thanks for sharing!!!
Very tasty rice! My whole family enjoyed the great flavor of this rice.I enjoyed the ease and simplicity of the preparation of it!Thanks for sharing. Mad for World Tour.