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Mexican Rice (Arroz Mexicana)
Recipe By : Houston Chronicle, May, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Mexican/Tex-Mex
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups uncooked rice
3 tablespoons cooking oil or shortening
1 medium onion -- diced
1 garlic clove -- diced
2 beef bouillon cubes dissolved in 2 cups
-- water
1 can (8-ounce) tomato paste
1 tablespoon minced parsley -- fresh or dried
1/2 pound fresh mushrooms -- thinly sliced
-- (optional)
1 tablespoon ground cumin (comino)
1 teaspoon ground coriander
Fry rice in oil in large (12-inch) skillet over medium heat until an opaque
yellow, stirring to prevent burning. Add onion and garlic; sauté until
transparent. Add bouillon (be careful pouring it into the pan, as it will
steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.
Reduce heat to simmering, cover pan and simmer 20 minutes or until all
water is absorbed. Check often and stir to prevent sticking. "From
Chronicle files. Rusty Stover, the reader who contributed it in 1982,
wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real
Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned
first in a skillet. This adds to the flavor. It (this recipe) was taught to
me by a Mexican housewife in Santa Maria, in the Valley.' "
By Lou Parris on May 13, 1997
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