Wednesday, December 24, 2008

Mexican Rice (arroz a la Mexicana)

This is one of those that has as many recipes as their are cooks.You can use a mixed chili power but I used Caldo de Pollo con Picante (Spicy Chicken Bouillon) I started this in a pan and after it was ready to cook I put it into a rice cooker to complete the cooking process. Finely diced potato, carrot and peas can be added if desired.

1 tablespoon olive oil
1/3 cup shopped onion
1 clove minced garlic
1 cup long=grain white rice or converted rice
1/2 cup peeled and chopped fresh tomato
1 3/4 cups water (2 cups for converted rice)
2 teaspoons pure ground chile or chili powder or Caldo de Pollo Picante (Spicy Chicken Bouillon)
1/2 teaspoon salt

Place the oil in a pan, add onion and garlic when hot. Cook until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns slightly golden, about 10 minutes. Add the tomato and saute a little longer. Add the water, chile and salt. Sir to combine. Put into a rice cooker and cook on the regular cycle. When done let the rice steam for around ten minutes, Fluff the rice with a rice paddle or spoon.

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