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Mexican Rice (Arroz Mexicana) From Chronicle files. Rusty Stover, the
reader who contributed it in 1982, wrote: "This is the best authentic
Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by
the Mexicans, is always browned first in a skillet. This adds to the flavor. It
(this recipe) was taught to me by a Mexican housewife in Santa Maria, in the
Valley."
11/3cups
uncooked rice
3tablespoons
cooking oil or shortening
1each,
diced: medium onion and garlic clove
2beef
bouillon cubes dissolved in 2 cups water
1(8-ounce)
can tomato paste
1tablespoon
minced parsley, fresh or dried
1/2
pound fresh mushrooms, thinly sliced (optional)
1tablespoon
ground cumin (cominos)
1teaspoon
ground coriander Fry rice in oil in large (12-inch) skillet
over medium heat until an opaque yellow, stirring to prevent burning. Add onion
and garlic; sauté until transparent. Add bouillon (be careful pouring it into
the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and
coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until
all water is absorbed. Check often and stir to prevent sticking. |
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