Larry, I don't know if you read the 'what's for dinner' threads and saw my enchilada dinner and Mexican rice pic from yesterday, so thought I'd share it again here.
I followed
Kayelle's recipe for Mexican rice given to her by her friend who owns a restaurant, and it's
PERFECT. Just the right amount of light seasoning in the rice that you would expect to find in a Mexican restaurant. The only thing I did differently was cut the recipe in half as it's just me here, and I like to add a few peas for color.
Again, it's very important to sauté the rice first, to get a fluffy rice.
Here's the recipe Kayelle posted:
Quote:
My friend owns a Mexican restaurant and I could never get it just right until she taught me how. Add a tablespoon of vegetable oil to a sauce pan, and saute one cup of dry rice for a minute or two. Add 1 and 3/4 cups of water, 2 tablespoons of tomato paste, 1 tsp. of cumin, and 1/2 tsp of salt. Stir and bring to the boil. Cover, and cut heat to the lowest flame. Let it simmer for 15 min. Fluff with a fork. Perfect Mexican rice.
Do not try to substitute any other tomato product.....it just won't work.
BTW, I buy tomato paste in a tube rather than by the can. It's always ready for this recipe, and others, in the fridge without opening a whole can.
Here's a pic from yesterday.