One of the first things I learned to make under the watchful eye of my Mexican grandmother who never liked to be called "abuela" but "Mamita" which means little mother is the Mexican rice I have grown up with my entire life. When I go to Mexican style restaurants and they serve the "Spanish" rice, it is just... not... the... same.
So, here is my recipe which usually has people headed back for seconds and leaves the pups not so happy because they love to have any leftovers in their dinner bowl.
Ingredients:
1 garlic (whole)
1 cup white rice
1/4 white onion diced
1/4 tomato diced
Cumin (a couple of shakes)
Chicken bouillon cubes (3) small or 1 1/2 big cube
salt and pepper to taste
3 cups boiling hot water
Vegetable oil (enough to cover the pan)
Directions:
The TEA KETTLE: I use a tea kettle to first boil the water I will need to add to the rice later. I get it as hot as possible because when the water hits the pan with rice, you want it boiling ASAP.
The PAN:
I don't use a non-stick pan for the rice. It just doesn't seem to cook all the way through or I have to leave it on longer than using a metal pan. My husband doesn't like me using the metal pan because I sometimes burn the rice at the bottom but since that's how I was taught and I like tradition, I continue to use it. I have adjusted the temperature while cooking the rice so I don't burn it.
- Turn the burner on to the high setting (8 on electric stoves).
- Add the vegetable oil to the pan. Not too much because you don't want the rice to get too oily which can be tasted once the rice is done. Add just enough to swirl the oil around the pan to cover the bottom.
- Add the whole, peeled garlic.
- Once the garlic starts to sizzle, add the white rice to the pan and start stirring until the rice begins to turn a shade darker. If you see the pan starting to burn in the middle (as mine does) move the rice around the edges.
- Add diced onions and continue stirring (About 30 seconds)
- Add diced tomatoes and continue stirring (another 30 seconds)
- By this time the water should be ready, add 3 cups boiling hot water. (The pan should be hot enough that adding the water will create a lot of steam and bubbles in the pan).
- Add a few 3-4 shakes of the cumin, salt and pepper to taste
- Depending on the type of bouillon cubes being used (see pictures below) will determine how many to add.
- Stir everything and taste. (If it's missing anything, cumin, salt or pepper, add it, taste again and if happy with it, then cover the pan with a lid).
- Lower the burner to low/medium heat (between 2-5, depending on your electric stove)
- Set timer to 20 minutes and do NOT STIR once the lid is on.
- After about 15 minutes, check the rice. I use a fork and move a little of the rice to check the bottom of the pan. If it still looks wet at the bottom, raise the temperature a bit.
- After 20 minutes, your rice should be done. (If it still looks wet at the bottom, turn the burner off but leave the pan on the stove with the lid off).
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| If you have this one, use two and crumble as you add it to the rice mixture. |
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| If you use this, start with two spoonfuls. If it needs more, add a little at a time. |
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