Arroz, Basic Mexican Rice
12 Apr 2010 Leave a Comment
in food traditions, recipe Tags: mexican food, mexican rice, recipe
In my family, arroz is considered the appropriate starch accompaniment to nearly every meal. Often, like with beans, I will make a large pan at the beginning of the week to be used with lunches and dinners throughout the week. One of the things I like best about this rice is its versatility. It can be made with water or stock/broth and is a good vehicle for vegetable or meat add-ins.
Ingredients
2 Tablespoons oil (I use canola or olive); 1 cup long grain rice; 2 1/2 cups cooking liquid (water, broth/stock, or a combination); 1 tomato bullion cube*
Directions
Heat a medium pan (I use an omelette pan for this) over medium-high heat. Add oil to the pan, and when it begins to shimmer, add the rice to the pan. Saute the rice until it becomes translucent and begins to have a nutty smell. Add the cooking liquid and bullion cube to the rice, and break apart the bullion cube. Give the rice a quick stir, and then cover the pan. Reduce the heat to a bare simmer (low-med on my stovetop). Let it be for at least 20 minutes. After 20 minutes, check to see if the rice has absorbed all the liquid. Cooking times will vary slightly; for example, on my front burner, it takes 25 minutes, but on the back, it takes only 20.
* Tomato bullion (or tomato/chicken bullion) is available in supermarkets, generally in the soup aisle. If you’re unable to find tomato bullion, you can reduce the cooking liquid to 2 1/4 cups and add 1/4 cup tomato sauce (or tomato juice for a different flavor).
