Directions: |
Directions:- In a medium sized bowl, pour in tomatoes, salt, drippings, oregano, cumin, tomato paste, water, lemon juice. Stir, pour into a large sauce pan. Place over medium high heat.
Meanwhile, pour enough oil to cover the bottom of a frying pan. Drop in rice and stir around covering rice with the oil. On medium heat, toast rice until it is golden brown which will give it a delicous nutty flavor. Just before you think rice is golden add onion and garlic and stir around. Have your tomato mixture ready in a large sauce pan to which you add the rice. Bring the soup up to a boil and turn down immediately to LOW. This is where I place the whole green chilies on top of the rice. Cook approx. 30-45 mins. until rice is tender. |
Personal
Notes: |
Personal
Notes: - Some people like a heavy tomato based flavor. You can add 1-2 small cans of tomato sauce in place of the tomato paste (tomato sauce is sweet, tomato paste is not). Some like to add bell pepper to their receipe which is alright, but it is not a traditional ingredient in Mexican rice found in Mexico.
Again, this was a traditional dish my mother made for our family; this I made all the time for my family. I usually served it with a beef roast dinner. Consequently, this is where I would get the drippings to add to the rice! Of course, this is usually served with other Mexican dishes.
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This recipe for Spanish Rice is from