Manuel's Rice

READY IN: 40mins
Recipe by Millereg

Very ricey, and easy to repair

Top Review by Micheline

This is the closest yet I've come to the perfect "Mexican" rice that has been a long-time quest. I was a bit worried about the amount of oil but it gave the rice a depth of flavor hard otherwise to achieve and you drain almost all off. I used three jalapenos that had been grilled (carne asada we made on the 4th), peeled and deseeded but still plenty spicy. I'll work with this one.

Ingredients Nutrition

Directions

  1. Heat the oil in a saucepan.
  2. Add the rice, stirring constantly, until slightly browned.
  3. Strain the rice and return it to the saucepan.
  4. Mix the tomatoes, onion and garlic in a blender or food processor until smooth.
  5. Pour the mixture over the rice and cook over medium heat, for about 5 minutes, stirring constantly.
  6. Add the water and salt, stir, then top with the chiles and parsley.
  7. Lower the heat, cover, and simmer for 25 minutes.

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