October 2012 Weddings
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Mexican Rice Recipe

Anyone have a good one?  I have a leftover pork chop I'm going to dice and toss in as well.  And we don't buy white rice so it will be brown, so I will have to cook it longer, I know.  TIA lovelies!
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Re: Mexican Rice Recipe

  • I make this one probably every other week. It makes a ton, so I always have leftovers that we throw in tacos and use for leftovers.

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  • If you are needing exact measurements, go with @WillyH19 recipe.  But if you are cool with winging it, here's how I make mine.

    I heat up some oil and throw the rice in and season it with some salt.  Brown the rice just a bit while stirring.  I usually have double the amount of water than rice, so per 1 cup rice, 2 cups water, and I'll have extra water sitting there in case I need to add extra while it's cooking.  I also use tomato puree and this is to taste, so use more or less as you'd like.  I usually use all of the smallest cans they sell for around 4-6 servings.  Add in the tomato puree after you add the water and I just season it with garlic and onion powder, a little more salt, and cumin.  Taste the broth and adjust seasonings.  You want the broth to be a little stronger because it will soak up into the rice and loose some of the flavor.  Bring it up to a slight simmer and cover.  I watch it from here and adjust the lid depending on how the water is soaking up.  If it's soaking up to fast, I'll add more water and leave it completely covered.  If it's not soaking up enough, I'll have it slightly covered so it can evaporate faster.  You can stir it up until it's starting to settle.  If you stir it after, it will get mushy on you.  If you have to add more water, add it little by little evenly over the rice, not all in one spot.
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  • Also, you can use fresh onion and garlic if you prefer.  I just don't always have the time for that.  If I do, I'll saute the onion and garlic first in the oil, then add the rice and salt.
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  • yum!!!!!!!  Thanks you guys!!  I'll let you know how it turns out :)
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