My mother in law Laurita, who lives in Monterrey, taught me how to make this rice years ago when she was visiting us here in Houston. We spent the day together cooking rice, cheese enchiladas, and several other Mexican dishes. I learned so much from her that day. We wrote down these family recipes, so that they can be passed down to the next generation. So now you too can cook delicious authentic Mexican rice. It's so easy and so good. To me it tastes like the rice that Ninfa's here in Houston serves but better!
I like to use a long grain rice, either Jasmine or Basmati is fine. I also love to use Knorr's chicken bouillon (dehyrdated chicken broth) to add flavor to the rice. Knorr's is also great in soups, so it will not go to waste if you buy it.
Add 2 cups of water to a blender, then add your tomato, garlic, salt, cumin, lots of black pepper and the chicken bouillon. If you do not have chicken bouillon just add more salt in place of it. Blend till smooth.
You can prep this stage ahead of time and save the mixture till your ready to begin your rice.
Peel your carrot, and chop as finely as possible. Remember you want the carrots to be small in proportion with the rice.
Chop up the onion as finely as you can, you want to be as small as rice grains.
Add the onions and carrots to a nonstick medium saucepan. Add your butter and turn heat to high. Cook for 4 minutes, stirring occaisonally.
After cooking the onions and carrots for 4 minutes the carrots and onions have now softened.
Enjoy!
LAURITA'S MEXICAN RICE RECIPE
Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 35 Minutes
OPTIONAL EQUIPMENT
A nonstick pan
INGREDIENTS
1 tomato, sliced into 4 quarters
2 cloves of garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chicken bouillon
1/2 teaspoon salt
freshly ground pepper
2 cups water
1/2 cup carrots (1 medium carrot) chopped finely
3/4 cup onions (1/2 of a medium onion) chopped finely
1 tablespoon butter
1 cup long grain rice
PREPARATION
In a blender combine the quartered tomato, 2 cups water, 2 cloves of garlic, cumin, chicken bouillon, salt, and lots of ground pepper. Blend till smooth and combined.
Cut up your carrots and onions as fine as you can dice them.
Combine the carrots and onions in a medium sauce pan with your butter.
Turn the heat on high and saute the onions and carrots for 4 minutes, stirring occasionally.
After 4 minutes, add your rice and cook for 1 more minute stirring constantly.
Now carefully add your liquid mixture to the rice, the pan is so hot it might sizzle as you put it in.
Let the mixture come to boil. Set the timer for 30 minutes, put the lid on and turn the heat down to medium.
Cook for 30 minutes. Stir before serving.