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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Del Rio's Mexican Rice Recipe

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This recipe for Del Rio's Mexican Rice is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small jalapeno pepper
1 T vegetable oil
2 c long grain white rice
1 (15 oz) can whole peeled tomatoes
1/2 onion, roughly chopped
1/4 c chopped fresh cilantro
2 T chicken bouillon granules
1 T freshly squeezed lemon
1 clove garlic
2 c water
Directions:
Directions:
1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place jalapeno pepper on a baking sheet.
3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered. 2 to 3 minutes per side. Remove from oven and remove stem.
4. Heat oil in a pot over medium-low heat, cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth, stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Rice is toasted and then simmered with tomatoes, roasted jalapeno pepper, and onion for a quick and easy Mexican rice. I made this to serve with Best Black Beans (recipe also in this cookbook) in 2015. It's so easy to make!

 

 

 

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