Tuesday, June 8, 2010

Mexican Rice

This is a yummy twist on Mexican rice that I think you'll love. We had it on Sunday and Headless Dad loved it so much that he wanted it on Monday too. It wasn't perfect the first time, but the flavor is so good that even a little sticky it's great.

Maria's Mexican Rice

1 small white onion, diced
2-3 cloves garlic, minced
Saute' in a little olive oil for a few minutes until onions are translucent

Add 1 cup rice, heat until rice begins to look clear. Stir so the onion and garlic don't scorch.

Add 2 cups water
1 chicken bullion cube
and additional onion, if desired. (Or you can saute' half of what you dice and add the rest here.)

Cover and boil, 10 minutes, or until most of the liquid is absorbed. Turn off heat and let rice finish cooking by the created steam. (Another 5-10 minutes? I think this is where I went wrong because mine was sticky.)

Add: 4-5 green onions, diced
1/2 bunch of cilantro, chopped
Gently fold in with a small spoonful of butter.

I know that it seems like a lot of work but it really is easy. It's also easy to double if you have a larger family or are cooking for a potluck or crowd. I think that it would be great with thai food, too, but I served it with teriyaki-marinated steak and mixed steamed veggies. So yummy! Enjoy!

Headless Mom


kyooty said...

That sounds very good!!! did you use white rice? or would brown work?

Rocks In The Wash said...

Mmmmm, sounds delicious!

Just Breathe said...

It does sound very good. You will have to make me some :)

Carmen said...

Ok, I did this tonight. It took much, much longer to cook the rice, but at the end, instead of the green onions and cilantro - which I not have - I stirred in some salsa.

Pretty yummy.