MemberMay 6, 2021 at 9:39 am
I want one with lots of flavors. Very tired of the flavorless ones I have tried. I prefer tomato-based ones. Thank you.
MemberMay 6, 2021 at 12:29 pm
I recall Michael in Phoenix’s version was very good. As a general rule, I rarely eat rice and almost never eat tomato flavored rice, but this was good.
MemberMay 6, 2021 at 3:35 pm
I found this one in the T&T files, and it looks like it came from Michael.
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
2 cloves garlic, minced
2 fresh Anaheim chiles, stemmed, seeded and chopped; OR 1 small (4oz.) can diced green chiles
3/4 lb. fresh tomatoes, peeled, seeded and chopped
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes and broth.
Bring to a boil; reduce heat, cover, and simmer on low until liquid is absorbed and rice is tender (25 to 30 min.). Remove from heat and stir in cilantro. Makes 6 servings.
I never make this recipe as written, above. I always use canned tomatoes; adding the liquid from the tomatoes to the broth.
1) Substitute 15 oz or 16 oz can of diced or crushed tomatoes for the fresh tomatoes, if you’re short on time or energy and don’t want to blanch and peel fresh tomatoes. Drain liquid from the canned tomatoes and use it as part of the broth liquid, using a little less chicken broth so you end up with 4 cups of liquid total. This gives more taste, and a reddish tint to the finished product.
Also, lately I’ve been adding one or two tablespoons of tomato paste. Seems to deepen the flavors and add a bit more color to the finished dish.
2) Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large non-stick pan with a lid would be ideal, if you have one at your disposal.
3) When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I often place rolled up dish towels under the rim of the pot I’m cooking the rice in, just to absorb some of the liquid that condenses on the lid. This seems to help with keeping the rice fluffy.
4) Great when served as a main dish or side dish.
5) If you can get Hatch chiles from New Mexico, fresh or canned, it adds a great taste difference that I enjoy. They are available fresh in Arizona, but only when they’re in season.
MemberMay 6, 2021 at 4:38 pm
I like this one. Just made it last night.
Ligia’s Mexican Rice
2 cups long grain rice
1 clove garlic, diced
1/2 onion, chopped
1 tomato, chopped
3 tablespoons oil
2 chicken bouillon cubes
3 tablespoons tomato sauce
handful cilantro, chopped
3 cups water
Add oil to pan. Add garlic and cook one minute. Add onion and saute on medium heat for a few minutes. Add rice and saute. Add the tomatoes and saute for a few minutes. Then add tomato sauce and cilantro. Add the water (1/1/2 cup water for every cup of rice) and chicken bouillon. Bring to boil and then lower heat and cook on low covered for 20 minutes.
Notes: Very good! Makes a lot.
MemberMay 8, 2021 at 3:30 am
I feel like this is practically a cheat, but I got it from my Mexican next-door neighbor and we both love it. So much easier and quicker to make then her mom’s version and so full of flavor.
1/4 C chopped onion
1 3/4C water
1/2C La Victoria Salsa Suprema
1 chicken bullion (Or you can substitute chicken stock for water+bullion)
Sauté together: 1/4 C chopped onion, 1C rice, 2Tbsp butter. Add in: 1 3/4C water 1/2C La Victoria Salsa Suprema, 1 chicken bullion (Or you can substitute chicken stock for water+bullion) Simmer 15-20 minutes
- This reply was modified 1 month ago by mariadnoca.
MemberMay 9, 2021 at 10:11 am
Thanks everyone, they sound wonderful. I trust your replys.
MemberMay 10, 2021 at 6:45 pm
I made a nice one last week, it was so flavorful!
2 large tomatoes
4 cloves of garlic
Half a white onion, sliced + 1 small onion, diced
(Chiles – if you like them, i didn’t want any)
2 cups jasmine or basmati rice
3 cups chicken broth (or as much as needed to attain a total of 4 cups of liquid)
1 tsp Mexican oregano
2 bay leaves
3 Tbl olive oil
1 Tbl tomato paste
3/4 tsp ground cumin
Salt and black pepper
1/2 cup chopped cilantro
1/2 a lime
In a hot skillet or griddle over medium high heat with no oil add the whole tomatoes, garlic, sliced onion (and chile if using) and brown everything, rotating and turning frequently until deeply browned/charred. Remove the garlic as soon as it is done as it will finish first. Place the toasted vegetables in a blender – or in a tall container and using a stick blender – puree until you have a rough salsa. The salsa should measure to 1 cup (or more, based on your tomatoes).
In a saucepan heat the oil over medium heat and add the rice, and stirring continuously, toast the rice until it is golden brown. Add the spices and the diced onion and sauté a few minutes more until the onion is softened. Add the salsa and stir well and stir continuously for 3-4 minutes, then add the chicken broth (should be 4 cups of liquid comprising of salsa and broth combined) and tomato paste. Taste for salt and add up to a teaspoon, and add black pepper.
Bring to a simmer, cover and cook 15-20 minutes until all the liquid is absorbed and the rice is tender. Let the rice rest 10 minutes off heat then fluff gently with a fork.
Add chopped cilantro and squeeze the lime over the top and fluff gently to combine.
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