Recipe by ROBIN PENA
This is the real thing that 20 million Mexican mothers are serving tonight.
Top Review by RECIPE ADDICT
This was pretty close to what I was after. I used bacon grease instead of oil which I think makes it better, I had tried a recipe that had called for butter but I don`t think it was right for Mexican rice. I only used one tomato, seeded and peeled. I did not use the mixed vegetables, that did`nt sound like what I was trying to achieve.I really liked the idea of putting everything in a blender instead of all the work of chopping things up. The 1/2 tabls. of salt is not too much either. I used about a third cup less water because of some of the reviews that said it was still goopy after 20 min. I will definitely makes this again, in fact its going into my Favorites cookbook. Thanks so much for posting. Vi
- 2 cups rice (I use lavender infused and it does make a big difference)
- 1⁄4 cup vegetable oil
- 1 -2 tomatoes, coarsely chopped
- 1 small onion, coarsely chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- 1⁄2 tablespoon salt
- 1 (14 1/2 ounce) can mixed vegetables (optional)
- 4 cups water
Directions See How It's Made
- Rinse rice under cold water until water begins to run clear of starch.
- In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
- In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
- When rice is done frying, drain excess oil.
- Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
- Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
- Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).