This is a very good time tested mexican rice dish and again like other spanish dishes I have on here i was taught this recipe over 25 years ago and have always relied on it for all sorts of meals , events, get togethers etc.. and always recieve many compliments.
1 In a large skillet, heat the oil over medium heat.
2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn)
3. Add 1 each Onion and Bell pepper and tomato diced to rice and stir till they are just tender
4. add all ingredients except chicken stock in a blender and puree..
5. Add chicken stock to rice and then add remaining ingredients and bring to a boil.
6 Reduce heat, cover and simmer for about 30 - 40 minutes.
7 Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself.
at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.
I can not say it enough to people.. do not stir rice or play with it, it will take care of itself.. when you do so , that is what causes your rice to become gooey or gummy, also using a par blanched rice is better as it has half the starch.. this will ensure you have a tasty wet and fluffy rice dish rather than heavy and starchy. You may also choose to add ceyanne or any other type of pepper to make it hotter if you choose.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 60|
|Calories from Fat: 35 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 2.2mg||1 %|
|Sodium 108.4mg||4 %|
|Potassium 179.9mg||5 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32.4g|
|Protein 4.6g||7 %|
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Calories per serving: 192
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