Mexican Rice
This is my Grandma's recipe. Don't tell her I let out the secret! Warning: once you make this easy recipe, you will be asked to make it over and over again.
This is my Grandma's recipe. Don't tell her I let out the secret! Warning: once you make this easy recipe, you will be asked to make it over and over again.
- Carbohydrate 63.8576918445471 g
- Cholesterol 0 mg
- Fat 6.76976351911286 g
- Fiber 3.85508656786214 g
- Protein 8.04249808063138 g
- Saturated Fat 0.747698045019844 g
- Serving Size 1 1 Serving (308g)
- Sodium 1004.40517651072 mg
- Sugar 60.0026052766849 g
- Trans Fat 0.583771808173944 g
- Calories 343 calories
Step-by-step
- In a large (5 qt) Saute pan, add vegetable oil on high heat. Saute Garlic for about 30 seconds (until slightly brown). Add the chopped onion and saute for about 5 to 10 minutes, until slightly browned.
- While still on high, add rice. Saute rice with onions for about 5 minutes.
- Pour in chicken broth and tomato sauce. Add ground Cumin, Salt and garlic salt. Mix well, cover and bring to a boil. Once boiling, set heat to low.
- After about 10 minutes, stir in frozen corn and mix well. Make sure to mix rice from bottom of pan to avoid burning. Cover rice again and cook another 5 to 10 minutes or until rice is done. Uncover rice, fluff with fork and serve.
Wide surface area matters more than total volume when choosing a pan for this recipe. Standard three-quart pots trap moisture and crowd the grains, preventing the dry heat needed to toast long grain rice properly. Use a five-quart straight-sided saute pan with a heavy bottom to distribute heat evenly across the entire surface.
The Toasting and Simmering Phase
Keep the heat high during the initial five-minute rice and onion saute, stirring constantly until the grains turn opaque and smell nutty. Drop the burner immediately to low once the liquid reaches a rolling boil. Trapping steam requires a tight-fitting lid; aluminum foil crimped tightly around the rim works if the lid lacks a proper seal.
- Stir exactly at the ten-minute mark during the simmer to lift starches stuck to the bottom before they burn.
- Thaw frozen corn before adding it to avoid dropping the internal pan temperature below the simmering threshold.
- Fluff the finished grains immediately with a wide fork rather than a spoon to separate the starch strands without breaking them.
