Mel's Mexican Rice
Yield
6 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
long grain rice
uncooked |
|
| 2 | cloves |
garlic
crushed |
|
| ¼ | cup |
corn oil
|
|
| 5 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
long grain rice
uncooked |
|
| 2 | cloves |
garlic
crushed |
|
| 59 | ml |
corn oil
|
|
| 1.2 | l |
chicken broth
|
|
Directions
When using substitutions always remember to keep the proportions of rice to liquid the same.
Heat the oil on med-high in a large skillet or 4 to 5 quart pot.
Add the garlic and sauté about 1 minute.
Add the rice and fry it, stirring frequently, until the rice is golden brown.
Add the liquid and stir.
When it comes to a boil, lower to a simmer, stir once more and cover.
Cook until all water is absorbed.
This is the basic recipe, and there is a lot more you can do with it.
For example: Substitute ½ cup tomato juice, or a puréed tomato, for part of the liquid.
Substitute part of the liquid with black bean soup broth.
Add ½ cup frozen peas and carrots.
Add ½ cup sliced mushroom and green onion.
Use beef or other broth instead of chicken.
Add ½ cup cooked chick peas(garbanzo).
Substitute part of the rice with some vermicelli.
The possibilities are really endless if you use your imagination.
Just stick to the basic recipe and proportion of rice to liquid.
