rice — Recipes POST HERE

Rice is one the most eaten foods in Mexican cuisine. It is very common to serve a main dish with rice and beans on the side. As a vegetarian, this combination of rice and beans becomes very important as it is one of the easiest ways to get a full serving of protein. There are many ways to prepare rice but the most common is the red, tomato based, Mexican Rice.

Unfortunately, I have found that very few restaurants have tasty Mexican Rice and that there are many terrible recipes floating on the internet today for this dish. Therefore, I wanted to provide you guys with a recipe that truly embodies what a tomato based Mexican rice should taste like. You can also watch a video description of this recipe in my videos.

Serves approximately 4 people

Ingredients:
2 cups long grain white rice
2 vine ripe tomatoes
1/4 of a large white onion
2 medium garlic cloves
2 cups water
2.5 teaspoons of salt
2.5 tablespoons of corn oil

- It is very important that you wash the rice very thoroughly before cooking. Wash by running under warm until water runs clear.
- Leave rice to dry completely (approximately 1 hour). Mix with your hand every now and then so that it dries evenly.
- In the meantime, blend the tomatoes, onions, garlic, and salt until you have a smooth sauce.
- Once rice is dry, add the corn oil and rice into a large pot. Mix the rice well so that the oil coats every grain. – Under medium heat, brown the rice to a golden color but do not over toast. The trick here is to mix constantly so that all the rice browns evenly.
- Lower the heat and add the tomato sauce.
- After about 1 minute add water, cover, and cook under lowest heat setting for approximately 15 minutes.
- Cook until all liquid has evaporated. Mix at about 5 minutes to make sure tomato sauce is well incorporated with all the rice.

Yum!

Provecho!

Feel free to post your comments or questions.

I may not have much of a sweet tooth but I can never say no to a delicious Arroz Con Leche.

Arroz Con Leche simply translates to: Rice With Milk. However, this dessert is a lot more than just rice with milk! It is a sweet, creamy, and fluffy treat that you can enjoy hot or cold.

Next time you have a Mexican Fiesta try this delicious pudding.

Yields: approximately 4 cups

Ingredients:
1 cup white rice
1 stick Mexican cinnamon
1 cup water
1 1/2 cup whole milk (organic preferably)
1/2 cup condensed milk
1/3 cup raisins (optional)

- In a medium pot add rice, water, and cinnamon stick. Breaking cinnamon stick into large pieces.
- Bring water to a boil then reduce heat to the lowest setting. Leave covered and don’t open the lid for about 10 minutes.
- Once all water has dissolved add milk, condensed milk, and raisins. Cook on extremely low heat to prevent milk from breaking.
- Cook for about 7-10 minutes until milk has reached a thick texture. You want a milky texture and for the rice will be plump.
- Do not allow the milk to dissolve completely or the pudding will harden when cold.
That’s it? How easy! If serving hot it is ready to eat. If serving cold you want to leave more liquid since it becomes thicker as it cools.

Provecho!

Feel free to post your comments or questions.