Mexican Rice

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Servings: 6 Difficulty: Advanced
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Mexican-style classic side-dish that brings home-style flavor to your table
Mexican Rice recipe image
Mexican Rice recipe image
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Mexican Rice

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 153.0

Description

This Mexican side-dish features Unconverted longgrain rice, Tomatoes, roughly chopped. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. With the skin on 1/2 sm Onion, finely chopped 1 Clove garlic, coarsely Chopped 1/3 c Vegetable oil, chicken fat, Or lard 3 1/2 c Light chicken broth 1/2 md Carrot,
  2. cut into 1/4inch
  3. Dice 1/2 Zucchini,
  4. cut into 3/8inch
  5. Dice 1/2 c Chopped poultry hearts and Gizzards (optional) 3/4 ts Salt In a large bowl,
  6. combine the rice with enough very hot tap water to
  7. cover .
  8. Stir and let sit for about 10 minutes.
  9. Drain, rinse in cold water, and drain again, shaking thoroughly.
  10. In a blender,
  11. combine the tomatoes, onion, and garlic and
  12. blend until smooth, scraping down the sides of the container as necessary.
  13. Set aside.
  14. In a large heavy saucepan, heat the oil over mediumhigh heat.
  15. Add the rice and
  16. cook , stirring occasionally, until the rice turns a light golden color, about 10 minutes.
  17. Do not let it scorch.
  18. Add the tomato puree and
  19. fry , scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed.
  20. Add the chicken broth, carrots, zucchini, and giblets, if using.
  21. Stir in the salt and reduce the heat to mediumlow.
  22. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes
  23. form in the surface.
  24. Cover the top of the pan with a towel and the lid,
  25. reduce the
  26. heat to very low, and
  27. cook for 5 minutes more.
  28. Remove the pan from the
  29. heat and
  30. rest for 10 minutes more, so that the rice can absorb the steam and swell.
  31. Just before serving, turn the rice over from the bottom so that the juices are redistributed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 153.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 10.9mg1%
Total Carbohydrate 33.0g11%
Dietary Fiber 2.8g12%
Sugars 5.2g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, chopped, frying, longgrain, mexican, rice, roughly, side-dish, steaming, title, tomatoes, unconverted, vegan
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