I love serving this Southwestern rice with Mexican dishes. It is very flavorful!
- Carbohydrate 268.878763333333 g
- Cholesterol 0 mg
- Fat 5.24821625 g
- Fiber 9.59183319167296 g
- Protein 23.4575783333333 g
- Saturated Fat 0.608722781645833 g
- Serving Size 1 1 Serving (527g)
- Sodium 727.557666666667 mg
- Sugar 259.28693014166 g
- Trans Fat 0.4373194064625 g
- Calories 1249 calories
Step-by-step
- In a 3 quart saucepan, heat up the oil on medium heat.
- Once hot, add the onions and cumin and stir until onions have softened.
- Add the tomatoes and chiles, continuously stirring until the liquid begins to evaporate.
- Stir in the rice and mix well so that all rice is covered with the tomato, pepper & onions mixture.
- Continue stirring for about 2 minutes.
- Add chicken broth and turn heat to high.
- Once it comes to a boil, cover pan and bring down heat to a low simmer.
- Cook on low for 17-20 minutes or until fluffy.
Swapping chicken broth for plain water alters the starch development entirely, stripping the grains of the savory baseline provided by animal proteins and necessitating an adjustment in added sodium. When vegetable stock or water replaces the poultry liquid, extra attention must be paid to the initial onion and cumin saute phase to build sufficient aromatic depth in the three-quart saucepan. Toasting the dry white rice grains in two tablespoons of vegetable oil for precisely two minutes creates a protective lipid barrier around each starch granule, which prevents the grains from bursting open and turning into porridge during the 17-to-20-minute simmer.
Achieving a fluffy texture relies entirely on managing moisture evaporation and maintaining a strict low simmer once the 3.5 cups of liquid reach a rolling boil over high heat. Introducing canned tomatoes with chiles too early can scorch the residual sugars against the bottom of the pan if the medium heat is not carefully monitored during the continuous stirring phase. Covering the saucepan securely traps steam, forcing the interior ambient temperature to cook the grains evenly without requiring additional stirring that would otherwise release excess surface starch.
Leftovers maintain optimal quality when stored in a sealed container within the refrigerator for up to four days, though reheating requires a splash of water to reconstitute dried starches.
