I’m a huge fan of good Mexican rice. The Loon often feels that rice just gets in the way of a good meal, but even he declared that this Mexican Rice is really good. Be sure to cook the rice in the oil (or lard) first, brown it nicely, this splits the grains, and helps the end dish to be good and fluffy. Perfect Mexican rice may take a few practices, to get the exact light and fluffy texture…just keep at it. This is a pretty fool-proof recipe. You’ll love it. Mexican Rice!
- 2 tbsp lard or vegetable oil
- 1 cup long grain rice
- 1 garlic clove diced
- 1 small can 4.5 oz of diced green chilis
- 1 28 oz can chopped tomatoes drained (San Marzano tomatoes are very good)
- 1 cup onion diced
- 2 cups chicken stock
- 1/4 tsp ground cumin
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- Place the rice in a fine-mesh sieve and run cold water over it for 2 minutes. Cover the top of the seive, and shake the rice vigerously, to removed excess starch. Dry on a kitchen towel.
- Heat the lard (or oil) over medium-high in a large heavy skillet, or even better, a good Dutch oven
- Add the rice and cook until lightly browned, about 5 to 6 minutes.
- Add the garlic and diced chilis and cook until soft, about another 2 minutes
- Meanwhile, place the tomatoes and onion in a food processor, and pulse until smooth.
- Add the tomatoes/onion mixture, chicken stock, cumin, salt and pepper.
- Bring to a boil
- Lower the heat to a low simmer, cover.
- Let cook for about 20 minutes, stirring every now and then, to prevent burning the bottom.
- Fluff and serve.