Mexican rice
It's already good by itself, but with burritos....Yum!
このレシピの生い立ち
Since we make our own burritos, I need to figure out what's the best ratio for the rice. Finally, I figured it out :-)
Mexican rice
It's already good by itself, but with burritos....Yum!
このレシピの生い立ち
Since we make our own burritos, I need to figure out what's the best ratio for the rice. Finally, I figured it out :-)
作り方
- 1
You'll need these....
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- 2
Rinse the rice with cold water (2-3 times), drain well.
- 3
You don't need to rinse until water gets clear. Set aside.
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- 4
This is to prepare for the warm chicken broth. Set aside.
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- 5
Oil in a small Dutch oven over medium heat, add garlic.
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- 6
Once garlic gets fragrant, add onion.
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- 7
Cook until the onion gets translucent. Add rinsed rice.
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- 8
Stir often until the rice turns to a brighter white (3mins).
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- 9
Pour in broth, tomato paste and salt.
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- 10
Stir until tomato paste is dissolved.
- 11
Increase the heat to medium high heat and bring to a boil.
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- 12
Reduce the heat to a low simmer and cover with a lid.
- 13
Cook 15 minutes.
- 14
Test the rice. If it's a little hard, cook for 5 minutes.
- 15
Remove from the heat, and rest for 10 minutes. (covered)
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- 16
Add cilantro and gently fluff the rice.
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- 17
Yum!
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- 18
NOTE: Traditional Mexican rice is never rinsed with water →
- 19
but for me, removing the extra starch does taste better!
コツ・ポイント
Step 11 is the key step to cook thorough it evenly. If it's a little hard, cook 5 more minutes, and rest longer!
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