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ARROZ A LA MEXICANA (MEXICAN RICE) Michael
Joined: Dec 19, 2005
Posted to Thread #46 at 9:51 pm on May 15, 2007
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
2 cloves garlic, minced
2 fresh Anaheim chiles, stemmed, seeded and chopped; OR 1 small (4oz.) can diced green chiles
3/4 lb. fresh tomatoes, peeled, seeded and chopped
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes and broth.
Bring to a boil; reduce heat, cover, and simmer on low until liquid is absorbed and rice is tender (25 to 30 min.). Remove from heat and stir in cilantro. Makes 6 servings.
I never make this recipe as written, above. I always use canned tomatoes; adding the liquid from the tomatoes to the broth.
1) Substitute 15 oz or 16 oz can of diced or crushed tomatoes for the fresh tomatoes, if you're short on time or energy and don't want to blanch and peel fresh tomatoes. Drain liquid from the canned tomatoes and use it as part of the broth liquid, using a little less chicken broth so you end up with 4 cups of liquid total. This gives more taste, and a reddish tint to the finished product.
Also, lately Iíve been adding one or two tablespoons of tomato paste. Seems to deepen the flavors and add a bit more color to the finished dish.
2) Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large non-stick pan with a lid would be ideal, if you have one at your disposal.
3) When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I often place rolled up dish towels under the rim of the pot Iím cooking the rice in, just to absorb some of the liquid that condenses on the lid. This seems to help with keeping the rice fluffy.
4) Great when served as a main dish or side dish.
5) If you can get Hatch chiles from New Mexico, fresh or canned, it adds a great taste difference that I enjoy. They are available fresh in Arizona, but only when theyíre in season.
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain
Other messages in this thread:
- 46. ARROZ A LA MEXICANA (MEXICAN RICE) Michael - AngAk - 9:51pm on 05/15/07 (0)