Tuesday, April 27, 2010

Mexican Rice

So, I'm new to this whole blog thing. It seems a lot like writing a journal and posting it on the web for the world to see. Of just anyone interested in what's going on in your head. Creepy.
Anyways, after much thought and some gentle persuasion from my friend Kristin, (Delightful Country Cookin' <---Look! I'm already bringing others into my blog! Hehe. ) I decided to give it a go. I will admit that I was hesitant at first because I don't usually take pictures of my cooking, and I secretly want to write a cookbook someday and have it actually sell.
But here we are. Last night I made Mexican Rice. It's a recipe, or a method that my friend Veronica's mom told me several years ago. It's the first thing I have cooked that I remembered to take a few pictures of during the process. :)
First, I took some plain long grain white rice and dropped it in a skillet with about a tbl or so of olive oil. Turned the heat to medium and started to brown the rice- making sure to stir or you'll have burned rice! (This would be the time to add some chopped onion or garlic if you feel like jazzing it up some more)

Once it has browned up a bit, add some tomato juice (or that canned tomato sauce) and some water. This is 2/3 C rice and I added about 1/2c of tomato juice and 1c of water. I know, I know, that's more liquid than usually needed for making rice. I can't explain it, it just works best this way. I also put some fresh cracked black pepper in at this point. Pepper is a great spice!

Stir the rice around a bit to make sure none of it is sticking to the bottom of the pan. When it reaches a simmer again turn the heat down to low and cover it. Let it cook for about 6 to 8 minutes. No peeking! Peeking lets out steam, which we definitely DO NOT want because the rice won't have enough liquid to finish cooking!
When it is done, fluff it up with a fork and serve. It's great in burritos. We had it as a side along with some bbq chicken, broccoli salad and garlic bread. Yum!


Mexican Rice (serves 2-4)

2/3 c. uncooked white rice
1-2 tbls olive oil
1/2 c. tomato juice (or one of those small cans of tomato sauce, and just add water to equal up 1 1/2 c. total)
1 c. water

Put rice and oil in a skillet and turn the heat up to medium. Cook the rice, stirring as you go, until it begins turning nice and brown. Add all of the liquid and pepper to taste. Be careful as the skillet is hot and the liquid is going to bubble a bunch when added! Stir everything together and wait for it to come to a simmer. At that point, cover and turn the heat to low. After 6-8 minutes of no peeking, you will have some tasty rice!

This recipe is linked to Tasty Tuesday and Tuesdays at the Table

1 comment: