KeptByHisWord asked me to share some of the Mexican Food recipes I like to use. I am going to post the one that I use often. Hopefully others can add some that they really like.
I will start with my two choices of Spanish Rice. The first is more high end cuisine, and if you are in Texas, a regular crowd may not like it as well as the second. It is my husband's favorite.
El Mirador Rice
3/4 c. long-grain rice
1 tsp. lemon juice
2 T. vegetable oil (I use peanut oil)
1 medium onion, peeled and chopped
2 medium tomatoes, chopped
2 medium bell peppers, chopped
1 large clove garlic, minced
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 T. Chicken bouillon granules
Cover rice with hot water. Sprinkle lemon juice over rice. Soak rice for 5 minutes; drain and rinse in cold water. Drain well.
Heat oil in skillet. Saute' rice until golden.
Stir in onion, tomato, bell pepper, garlic, cumin, salt and pepper. Saute' 2-3 minutes.
Stir in chicken bouillon granules dissolved in 1 cup very hot water. When mixture boils, cover, reduce heat, and simmer 15 minutes.
Do not remove the lid. Fluff rice, and serve. Yield: 6-7 cups.
This recipe is great, because it is quick and easy.
Spanish Rice
2 cups chicken broth
3 T. vegetable oil
1/2 medium-size onion, diced
1/2 clove of garlic, minced
1 large jalapeno chile pepper, finely chopped (seeds and membrane removed)
1 cup long-grain rice
1 can diced tomatoes
1 T. tomato past
Salt and pepper to taste
Preheat oven to 350.
In large saucepan, over medium heat, bring chicken broth to simmer reduce heat to low and let the broth simmer until ready to use.
In large oven-proof pot (cast-iron Dutch oven works well for this) over med-low heat, heat vegetable oil until hot. Add onion and saute, stirring constantly until onions become translucent but not brown. Add garlic and jalapeno pepper, stirring constantly until soft.
Add rice, stirring constantly until the rice just being to brown. NOTE: the rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat, add salt and pepper to taste. Slowly and carefully add the hot chicken broth, tomatoes, tomato paste, stirring to mix well.
Cover the pot, place in the preheated over for 20 minutes. NOTE: If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes. When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set.
If you cook on the stove top, use more liquid.
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