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Home Cooking

perfect mexican/spanish rice

ChefBartholomew | Jan 11, 201501:29 AM     14

hello everyone, this is my first post. I will get straight to the point, I've always made decent Mexican rice but after cooking with Chef Lopez, owner of a successful Tex Mex spot in Dallas for 19 years, I learned a fool proof method for consistently perfect Mexican rice. (I say Mexican rice because there is no such dish in Spain so I don't like to say "Spanish" rice) she showed me this method and it works great every time. ok here it goes. chop half and onion, one green bell pep, add to a cold stock pot. now add 32 oz of chicken stock, half a cup of well drained canned diced tomatoes (I use no salt added), 2tbsp tomato paste, 2 tbsp cumin, 1 tbsp granulated garlic, salt and pepper to taste, like actually taste the cold stock mixture and adjust seasoning.
take 2 cups of white long grain rice and sauté in 2 tbsp. of veg oil on med heat in a large skillet (I use stainless) until toasty and golden brown. while sautéing bring the stock mixture to a violent boil on high heat. when rice is golden brown and nutty smelling slowly add to rolling boil stock, add slowly, you'll see why. ok here's the technique... after adding rice stir about 3 rotations cover and boil vigorously over high heat for 3 minutes. set a timer. after 3 minutes is up turn heat off and do not touch ANYTHING, leave lid on, DONT MESS WITH IT. set a timer for 20 minutes. after 20 minutes or even more time is fine, remove lid fold once just to fluff/mix, but just like one fold. you should have perfect individual grains of rice. with a great flavor. I hope this is as helpful for others as it was for me. next time ill post photos, still getting camera situated.

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