RSS

Mexican Rice

13 Aug

deer in velvet, chicken enchiladas, picadillo, sorghum 019

There are recipes that just call for a great side dish like never-fail Mexican rice.  As a matter of fact, the next couple of recipes that I’m planning to post will most definitely be served with this rice.  I’ve used this recipe all of my married life.  I got it from a good friend of the Deerslayer who is originally from Mexico.  I’ve continued to use the recipe because it tastes great and it’s easy enough to prepare with just a few simple ingredients.  Recently, I’ve been using parboiled rice.  I’ve been pleased with how it doesn’t clump up, ever!  The Junior Deerslayers still prefer the original long grain, however.  It’s just a matter of preference. The recipe will not be altered either way.

007

The only “specialty” item that is required that may not be readily available worldwide is Knorr’s Caldo de Tomate Con Sabor de Pollo (Tomato Soup with flavor of Chicken).  It’s basically chicken bouillon granules with tomato flavoring.  It really adds a depth of flavor to the dish.  I should try to substitute plain chicken bouillon with a bit of instant tomato soup to see if it works.  But the Knorr’s is really good and I’d recommend getting some if you can get ahold of some. I think it would be available in the soup aisle, or the ethnic section of most grocers.

Ingredients

deer in velvet, chicken enchiladas, picadillo, sorghum 011

a splash of corn or canola oil

1/2 onion, chopped

1/2 poblano pepper, chopped (red bell pepper can be substituted)

1 cup rice (I used parboiled)

2 cups stock or water

2 tsp. Knorr’s Caldo de Tomate y Pollo

deer in velvet, chicken enchiladas, picadillo, sorghum 013

In a cast iron skillet (with a lid) pour a splash of oil.  In hot skillet, saute chopped onion and pepper until soft.  Add rice and stir until rice is lightly browned.  Add water or stock and Knorr’s.  Stir one more time.  When liquid comes to a boil, reduce heat to medium low, Cover skillet and simmer for 20-25 minutes.

 
1 Comment

Posted by on August 13, 2013 in Recipes, Side Dishes, Uncategorized

 

Tags: , , ,

One response to “Mexican Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
AnxiousHunter

"Faith is the bird that feels the light when the dawn is still dark." {Anxious Hunter Blog}

qui est in libris

a very particular book blog

My Favourite Pastime

Food, Travel and Eating Out

Carnivore Confidential

Tips, tricks information and insights about MEAT, FISH and POULTRY

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy

Hunt/Fish/Play

A blog by avid beginners.

Doing manly things (mostly)

Adventures in Fatherhood, Food and Fun

feedsfromveronica

for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: