Side Pannel
Garry's Mexican Rice
Garry's Mexican Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Rice
Ingredients List
- 1 tb Oil
- 1 1/2 c Long grain rice
- 3 1/2 c Water
- 1 tb Cumin seed
- 6 Cloves garlic; chopped
- 1/2 md Onion; chopped
- 1 cn Tomatoes
- 4 ts Wyler's Granulated Chicken
- -Boullion
Directions
This is my favorite way to make rice. Although it is Mexican style, it can
be served with just about any main dish, especially grilled meats. I always
make this when I have fajitas.
This recipe is adapted from one my mother aquired when I was a child so I
grew up eating this rice. I was around 9 or 10 years old and we lived in
Port Lavaca, Texas (on the Gulf Coast). There was a small family run
Tex-Mex restaurant that we used to eat in frequently. The enchiladas were
great and the rice they served with them was delicious. One day my mother
asked the Mexican woman who did the cooking if she would share the recipes
and she did. The changes I have made is to add onion and the Wyler's
boullion, the original called for just water and salt. I also use a
different cooking method that I prefer, cooking uncovered at first and then
covering later. This produces perfect, fluffy, individual grain rice every
time.
Drain and chop the tomatoes reserving the liquid. Add enough water to equal
3 1/2 cups of liquid total. Dissolve the boullion in the liquid. Sometimes
I use a large fresh tomato instead of canned.
Heat the oil over medium heat in a large frying pan. Add the rice and saute
until it puffs up and turns a light golden color. Add the cumin, garlic,
and onion. Fry for about 1 minute. Add the tomatoes and fry until any
remaining liquid has evaporated stirring constantly. Add the liquid and
stir to mix the rice. IMPORTANT - Do not stir the rice again!
Lower the heat and simmer the rice until the liquid level is just below the
surface of the rice and holes begin to form in the rice. (About 10 - 15
min.) Cover the pan and continue cooking on very low heat until all the
liquid is absorbed. (Approx another 15 minutes).
Before serving stir and fluff the rice. I guarantee you will get rave
reviews when you serve it.
be served with just about any main dish, especially grilled meats. I always
make this when I have fajitas.
This recipe is adapted from one my mother aquired when I was a child so I
grew up eating this rice. I was around 9 or 10 years old and we lived in
Port Lavaca, Texas (on the Gulf Coast). There was a small family run
Tex-Mex restaurant that we used to eat in frequently. The enchiladas were
great and the rice they served with them was delicious. One day my mother
asked the Mexican woman who did the cooking if she would share the recipes
and she did. The changes I have made is to add onion and the Wyler's
boullion, the original called for just water and salt. I also use a
different cooking method that I prefer, cooking uncovered at first and then
covering later. This produces perfect, fluffy, individual grain rice every
time.
Drain and chop the tomatoes reserving the liquid. Add enough water to equal
3 1/2 cups of liquid total. Dissolve the boullion in the liquid. Sometimes
I use a large fresh tomato instead of canned.
Heat the oil over medium heat in a large frying pan. Add the rice and saute
until it puffs up and turns a light golden color. Add the cumin, garlic,
and onion. Fry for about 1 minute. Add the tomatoes and fry until any
remaining liquid has evaporated stirring constantly. Add the liquid and
stir to mix the rice. IMPORTANT - Do not stir the rice again!
Lower the heat and simmer the rice until the liquid level is just below the
surface of the rice and holes begin to form in the rice. (About 10 - 15
min.) Cover the pan and continue cooking on very low heat until all the
liquid is absorbed. (Approx another 15 minutes).
Before serving stir and fluff the rice. I guarantee you will get rave
reviews when you serve it.
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