Robert Spears’ Modern Mexican Rice
Ingredients
1 1/2 cups of long grain rice
1 1/2 tsp. cup of Canola Oil (or enough oil to coat the bottom of the pan – that’s all!)
2 cloves garlic minced
3 cups of chicken stock
1 1/2 tsp. cumin
1 1/2 tsp. onion powder
1 1/2 chili powder
1 1/2 tsp. salt
3 tsp. of Knorr Caldo de Tomate (Tomato Bouillon with Chicken Flavor)
Direction
In a 10 inch skillet, heat oil on medium high. Add dry rice and brown it.
(This is done before you boil the rice in water. This brings out the nutty flavor of the rice.)
When the rice is browned, add garlic.
Give a quick little stir.
Don’t let cook for more than 30 seconds or the garlic will burn.
Add three cups of chicken stock.
(Careful, chicken stock will spit and bubble at you!)
Sprinkle in all seasonings.
Stir.
Cover.
Cook until all the liquid has evaporated.
(approximately for 15 minutes)
Let sit for 5 minutes after you have turned off the heat.
Fluff with a fork and serve.
Enjoy!
Feel free to add onions, peas or carrots. Make it your own!
Or you can make….
Jo’s Real Mexican Rice Recipe From A Real Mexican Family
1 1/2 long grain rice
8 oz can of tomato sauce
1/2 onion (chunky chopped)
3 large cloves of garlic minced
2 tsp. of ground cumin
1 tbs. of oil
1 1/2 tsp. salt
In a 10 inch skillet, heat oil on medium high. Add dry rice and brown it.
(This is done before you boil the rice in water. This brings out the nutty flavor of the rice.)
When the rice is browned, add chopped onion and garlic.
Give a quick little stir.
Don’t let cook for more than 30 seconds or the garlic will burn.
Sprinkle in the cumin and salt.
Pour in 8 oz can of tomato sauce
Add 3 cups of water.
Stir together.
Bring to a boil.
Cover.
Reduce heat.
Cook for 15 minutes.
Serve and enjoy!
