Our Mexican Rice recipe is from a friend's Mexican grandmother. Once you have got realized the best way to make Mexican rice, you will make all of it the time! It's that easy.


    1 teaspoon garlic powder
    1 teaspoon cumin
    ½ teaspoon chili powder
    ½ teaspoon black pepper
    ½ teaspoon salt
    3 tablespoons oil
    2½ cups raw lengthy grain white rice (450g)
    3 cups low-sodium bird or vegetable stock, or water + 1 bouillon dice (710 ml)
    2 tablespoons tomato paste or 1 cup plain tomato sauce
    1 teaspoon onion powder


    First, warmth 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir continually till the rice starts to turn golden brown. The toastier your rice, the tastier it'll be (information gleaned from my friend, by means of her grandma of course).
    Next, upload the bird stock. The combination will bubble up, and ought to be adopted at present by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
    Bring to a boil, stirring the tomato paste to dissolve it if using, and conceal with a tight-fitting lid. Immediately turn the warmth down to low and set a timer for 20 minutes.
    During or whilst the rice is executed cooking, you would possibly desire to verify moisture levels. If you odor a trace of a burnt scent, your warmth is simply too high! In this scenario, if the rice is cooked, take away from the heat. If it’s now not cooked, decrease the heat, and upload water ½ cup at a time to keep the cooking process. If it’s too wet, go away the lid somewhat ajar or off the pan entirely.
    When the rice is done, fluff it with a fork and serve!

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