[CH] My Mexican Rice!!
Doug Irvine (dirvin@bc.sympatico.ca)
Wed, 05 Aug 1998 17:59:43 -0700
End and beginning of month...old man is busy...so here is the only thing
that I consider someone might want to do....NOT hot, but authentic
Mexican, nevertheless...they DO eat some bland food too you know.
Doug's Mexican rice
1 cup long grain rice(I use Thai)
1 1/2 cups HOT water
2 tbls good olive oil
1/2 tsp ground cumin, fresh
1/3 green pepper, chopped...bell, not hot
1 large garlic love minced
1/4 onion, chopped fine
1 tsp salt
1 large tomato, peeled and chopped
2 cups hot stock...veggie or chicken, your choice NOT beef, too strong
Soak the rice in the hhot water for about half an hour, drain well and
dry in oven....heat oil in good sized pot, add the dry rice, and cook on
high until the rice starts to brown somewhat, then add all the eggies at
once, and the cumin and salt, stir this around until the juice from the
veggies starts to disappear and start adding the stock, a little at a
time,somewhat like a pilaf, until you can finish adding stock, and then
close lid, turn heat to simmer, and cook on simmer for about 25 minutes,
remove from heat and let sit for 10 minutes, stir and serve...this is as
good as any that I have ever eaten in a Mexican place in Mexico, so try
it and enjoy it...it is a perfect foil for really hot, spicy foods, as
the chile heads are accustomed to....Cheers, Doug in BC