Canice
09-24-2005, 12:13 AM
I'd never made Mexican rice before so I don't have any recipes to compare it to, but I thought it was pretty good!
I served it with Lorilei's fish enchiladas (I used a combo crab and shrimp), the black beans and tomato recipe from Vegetarian Cooking for Everyone, and sautéed yellow squash with fresh oregano. I thought it was all very nice.
(Be prepared that it will take a good 10 minutes for the oil to get hot enough to begin.)
Mexican Rice
From The Ultimate Rice Cooker Cookbook
1 Tbsp. olive oil
1/3 cup finely chopped onion
1 tsp. minced garlic
1 cup long-grain white rice, such as Texmati or Uncle Ben's converted
1/2 cup peeled and chopped tomato
1-3/4 cups water (2 cups for Uncle Ben's)
2 teaspoons pure ground chile or chili powder
1/2 tsp. salt
1. Set the rice cooker for the Quick Cook or regular cycyle. Place the oil in the rice bowl. When hot, add the onion and garlic. Cook, stirring a fw times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes. Add the tomato and sauté a bit longer. Add the water, chile, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. fluf the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 or 2 hours. Serve hot.
I served it with Lorilei's fish enchiladas (I used a combo crab and shrimp), the black beans and tomato recipe from Vegetarian Cooking for Everyone, and sautéed yellow squash with fresh oregano. I thought it was all very nice.
(Be prepared that it will take a good 10 minutes for the oil to get hot enough to begin.)
Mexican Rice
From The Ultimate Rice Cooker Cookbook
1 Tbsp. olive oil
1/3 cup finely chopped onion
1 tsp. minced garlic
1 cup long-grain white rice, such as Texmati or Uncle Ben's converted
1/2 cup peeled and chopped tomato
1-3/4 cups water (2 cups for Uncle Ben's)
2 teaspoons pure ground chile or chili powder
1/2 tsp. salt
1. Set the rice cooker for the Quick Cook or regular cycyle. Place the oil in the rice bowl. When hot, add the onion and garlic. Cook, stirring a fw times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes. Add the tomato and sauté a bit longer. Add the water, chile, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. fluf the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 or 2 hours. Serve hot.