Mexican Rice (Grandma Brown's) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 c. uncooked white long grain rice
32 oz. box of chicken broth (or two cans)
1 T. oil (I use olive, but vegetable or canola is fine)
2-3 T. tomato paste (about a half of a 6 oz. can)
2 chicken bullion cubes
1/2 t. ground cumin
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Directions: |
Directions:Heat oil over medium heat in a large skillet. Add rice and cook for 1-2 minutes until slightly opaque. Add the tomato paste and stir until the paste is well distributed with the rice. Add the broth, bullion cubes and cumin. Stir to combine then cover and simmer on medium low heat for 25-30 minutes until the liquid is absorbed and the rice is tender. If the liquid absorbs before the rice is fully tender, you can add a bit more broth or water and cook a few extra minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30-35 minutes |
Personal
Notes: |
Personal
Notes: I learned how to make this recipe by watching Roque's mom, Rafaela Brown, as it was a staple in the Mexican feasts she used to cook for her large family. She made it from memory with no ingredients or amounts written so I am estimating amounts based on what I saw and what I have done myself over the years but am guessing at the amount of cumin as I have never measured it--instead, I just shake in what looks like a good amount! So enjoy and feel free to adjust to your own taste!
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