We had a group of friends over last night for a Mexican feast. We made a Mexican-style pork with rice, beans, tortillas, tomatillo dressing, and all the other fixings. It was YUMMY! I was mostly happy with the way my rice turned out (for some reason, rice and I just are not BFFs). I used this recipe, which comes from my sister-in-law, which she got from our mother-in-law. It's fantastico!
Mexican White Rice
Makes: 8 (large) servings
2 cups long-grain rice, rinsed and drained
2 small garlic cloves
4 Tbs. canola oil
1/2 small onion chopped
4 c. canned chicken broth
3/4 c. frozen peas
1 tsp. salt
1. Heat oil in large pot and add rice, garlic cloves and onion. Cook and stir over medium heat until rice is lightly browned.
2. Add chicken broth and salt, stir. Bring to a boil. Once it comes to a boil, cover and reduce heat to very "low" setting and start timing for 30 to 45 minutes.
3. Ten minutes before rice is done, add frozen peas, cover and finish cooking until rice has absorbed most of the liquid and is tender. If rice has absorbed all liquid and it's not tender, add 1/8 cup water to it.
1 comments:
I’m totally going to have to try this. I’m not a great rice maker either for some reason. I usually end up having to add more water near the end. Hurray for good rice!
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