Jan 6, 2011

{mexican rice}

i've been realizing that it is nearly impossible for me to exactly follow a recipe.
so if you were to look for where i originally got this recipe for mexican rice, you probably wouldn't recognize it. maybe thats a cool thing, because it means i'm figuring out what foods i like & how i like to cook, but maybe it means that i am horrible at following directions. i am horrible at following directions, actually.

so here it is.

3 tablespoons of coconut oil
2 cups of basmati rice {you could substitute for brown or whatever else, really}
1 onion, chopped
3 cups of water
1/2 of a 15 oz. can of fire roasted tomatoes
1 tbsp of garlic, diced
1 tbsp of chili powder or mexican style seasoning if you have it
1 cup of frozen veggie {i used corn + peas}
1/4 cup of chicken broth powder {i was out & i haven't used this yet. so it would probably make it even more tasty if you want…if you are adding liquid, just substitute for water}

no. 1
okay. so theres two different ways to do the rice. i do both, depending on what kind of mood i'm in.
you can soak your rice. for about 6 hours. put your rice in a bowl, just cover with filtered water & add 2 tbsp of an acidic medium. i would suggest either apple cider vinegar or lemon juice. then drain & continue with recipe.

no. 2
if you skip this, just add dry rice to a pan with coconut oil & your onion. if you don't skip this, do the same. & continue to saute until the rice begins to just brown a bit.

no. 3
add water, tomatoes {& optional broth}. 

bring to a boil on medium heat & then simmer until the water cooks down to about rice level.

no. 5
reduce heat to low & cover until water is gone.

in case you are new, this goes with my enchilada recipe here.
& i normally have pictures. sorry!

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