Mexican Rice
Love this rice!! I've made this countless times, and usually make it in a wok. Very versatile and can add many things to the rice like meat, vegetables, etc. I almost always add more cumin.
Love this rice!! I've made this countless times, and usually make it in a wok. Very versatile and can add many things to the rice like meat, vegetables, etc. I almost always add more cumin.
- Carbohydrate 315.124247671701 g
- Cholesterol 3910 mg
- Fat 796.807875981062 g
- Fiber 20.2208464469572 g
- Protein 1003.55420619143 g
- Saturated Fat 227.097529144098 g
- Serving Size 1 1 recipe (5873g)
- Sodium 3691.94952375437 mg
- Sugar 294.903401224744 g
- Trans Fat 67.7518971824025 g
- Calories 12704 calories
Step-by-step
- In medium saucepan, saute sliced onion in oil until tender.
- Remove and set aside.
- Saute chopping onion and garlic in remaining oil until tender.
- Add rice. Cook and stir until golden.
- Stir in chicken broth, tomato, salt and cumin.
- Arrange sliced onion and green pepper on top.
- Cover. Simmer over low heat about 25 mins., until rice is tender and liquid is absorbed.
Stovetop grain cookery demands precise moisture management to prevent scorching while ensuring complete starch gelatinization. This preparation controls liquid ratios tightly against long grain white rice, using hot chicken broth to maintain a stable cooking temperature when combined with toasted grains. Frying the dry rice in oil before adding liquids coats each individual starch molecule in lipids, which slows moisture absorption and keeps the grains distinct rather than sticky during the twenty-five minute simmer.
Chemical Interactions in the Pan
Browning the chopped onion, minced garlic, and raw rice together creates Maillard reactions that build savory depth before the liquid is introduced. Cumin contains volatile compounds soluble in oil, meaning the fat extraction step releases its earthy aroma far more effectively than boiling it in water alone. Tomatoes contribute natural glutamates and mild acidity, which balances the richness of the chicken broth and oil. Peeling and partially seeding the tomatoes prevents excess water from throwing off the 4.25-cup liquid-to-three-cup-rice ratio.
- If the rice remains crunchy after twenty-five minutes, sprinkle two tablespoons of hot water over the surface, cover tightly, and steam for an additional five minutes off the heat.
- To prevent burning at the base of the saucepan, ensure the burner is set to the lowest possible flame once the simmer begins.
- Keep the lid sealed tightly throughout the cooking cycle; escaping steam reduces the liquid volume required to fully soften the center of each grain.
