Mexican (Style) Rice

Submitted by BelleAnna

"I in no way claim this recipe to be authentic, it is derived from an author-less recipe I found online (that DID claim authenticity), my own personal experiences making that and my own personal tastes."

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Yields: 4 Cups of rice
• Serves: 4

ingredients

• 1⁄2 cup brown rice
• 1 3⁄4 cups water (stock or broth of choice)
• 1 onion, diced
• 1 bell pepper, roasted, peeled, and diced (any color)
• 5 garlic cloves, minced
• 1 (14 ounce) can of fire roasted diced tomatoes, drained (liquid is great to measure and add to your cooking water)
• 1 bay leaf
• 1⁄2 teaspoon hot Mexican chili powder
• 1⁄2 teaspoon roasted ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon paprika (I like Spanish smoked, my bf doesn't, you decide)
• 1 tablespoon olive oil

directions

1. Place pepper under broiler in your oven and rotate to evenly char all sides, turning with tongs is easiest, place in a Ziploc bag when properly charred, wait until it is completely cool to peel and dice.
2. Heat olive oil in a 1 qt pot, add onion, sautee until translucent, about 2-3 minutes.
3. Add rice and toast until color starts to change, 2-3 minutes.
4. add spices and garlic and = let cook 1 minute longer.
5. add your liquid, tomatoes, and pepper and bring to a boil, turn to low and allow to cook until all liquid is absorbed, 1-2 hours.
6. I've found that toasting brown rice gives it a MUCH longer cook time, if your liquid absorbs and rice is not yet tender, add more liquid and cook longer, don't fret :D.
7. This is a VERY long cooking side dish (but OH so worth it) so plan ahead. Also, I don't like a lot of heat in my food, so this rice has almost NONE, if you like it hot add 1-2 roasted (same way as pepper) or fresh jalapenos or one of each for flavor and texture fun!