Mexican Rice

By • March 21, 2011 • 0 Comments



Author Notes: Ok, this is Spanish rice, but we're in Texas and it's what is served with TexMex food. I learned from a friend that if you grind the garlic, jalapeno and cumin seed you get a flavor that can't be beat. I got a "molcajete" for Christmas and I have to agree! The molcajete is just a large mortar & pestle so you can grind larger amounts. nannydeb

Serves 6

  • 1 clove garlic
  • 1 fresh jalapeno or serrano pepper (or more to suite your taste)
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon canola oil
  • 1 stalk celery, diced
  • 1/4 cup onion, diced
  • 1 cup short grain white rice
  • 1 3/4 cup chicken broth
  • 1/4 cup V-8 or tomato juice
  • salt & pepper to taste
  • 1-2 tablespoon fresh cilantro, chopped
  1. Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.
  2. Heat the oil in a saucepan over medium high heat. Add the celery and onion and cook 3-4 minutes or so. Add the garlic mixture and rice and cook another 1-2 minutes.
  3. Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.
  4. Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.
  5. Remove from the heat and fluff with a fork. Garnish with fresh cilantro.
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Tags: mexican, Side Dishes, spicy

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