Mexican cooking styles and eating habits come from blending in history between, European, Spanish, Native American, and local availability and growth of foods. Fats and carbohydrates are heavily emphasized in Mexican diets. Corn is a major staple food in Mexico. Corn and flour tortillas are used at every meal of the day in different ways and in different forms. Lard and avocados are common fats used in many meals. A carbohydrate that is also important in Mexican diets is rice. Rice is often a filler, side dish, or used to make breads, desserts, and drinks. Mexican and Spanish rices typically use short or long-grained rice. This rice is nutritionally better and less refined than the rices most often used in the United States. Mexican and Spanish rices all have a wonderful taste no matter where they are made, if made correctly. Try this recipe out and add it to your next taco night or with any meat, beans, or vegetables you desire!
Ingredients:
1 cup of long-grained rice
2 cups of chicken broth
4 oz canned tomato sauce
2 tablespoons olive oil
1/2 small/medium onion, diced
1/2 garlic clove, minced
1/2 teaspoon salt
4-5 cups water
Cilantro for topping (optional)
Directions: Yield 4 servings
-Bring water to boil in a large pot, then add rice to boiling water
-Reduce heat and let rice soak for 15 minutes
-Drain water from rice and rinse in strainer under water, until water runs through the rice clean
-Spread rice on a clean tea towel to dry (about 5 minutes)
*I blot the rice with another towel to dry it out quickly
-In a large skillet pan, heat olive oil, then add in rice
-Add in garlic, onion and salt and stir well (about 5 minutes)
-Add in broth and tomato sauce
-Let rice simmer until all liquid is absorbed and rice is red/orange in color and fluffy (20-35 minutes)
*stir rice every 5 minutes
-Place in bowls and top with cilantro (optional)
-Enjoy !
Note: Feel free to add any vegetables or beans (black beans,
corn, peas, carrots, etc.) to your rice while it is simmering in broth and sauce if desired!
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