Ready in 1 hour 10 minutes
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.
"Hi there i got your message, thanks for taking time to write to me, yes im the SEEEEESTER, lol, anyhow, i made your rice, its wonderul, as you can see bye the picture, i had to make the recipe smaller of course cause i dont have restaruant anymore, the rice is great, and yes, never touch the rice or stir after you put lid on, i cook it for 25 min, then leave the lid on till one hour is up, perfect cooked steamed, the texture is perfect, thanks again for the recipe,, Ive given your recipes 2 photos, now, have a great day, and dont forget to use your medals,,lol,"
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.
GoodCooker12 1y agoIt was very good. I needed to add more salt (I always under salt). My only complaint was the size of the original recipe (was it for a restaurant originally?). Yes the program allows you to adjust the size but 1/10th of a tomato? Besides the rice to liquid ratio, I fudged it the best I could with the amounts. Came out tasting really good. I would make it again.
shredward 2y agoFabulous... best ever. Adjusted recipe down to 8 servings and it scaled nicely. This is what the dry, flavorless dish you get at Mexican restaurants aspires to be.
maxfieldkimberly 2y agoLove this recipe. It was super easy. Makes alot so I cut recipe in half. ..
Sseb13 3y agoChanged servings to 10 and used tomato bullion and tomato paste instead of tomato (husband doesn't like chunky veggies) first homemade rise in years and it was yummy! Will certainly make again. If you wash your rice before it will come out even more perfect. Thanks!
stevemerrill 3y agoSO GOOD. Used the iPad app to change the serving size down to 8 and it came out really nicely :D
Stewdebaker 3y agoWho makes 60 servings of rice? Had to improvise.
Rinno 4y agoHands down best spanish rice. Was a big hit!
TupeloHoney2 5y agoGreat recipe! One thing that I do is rinse my rice in a colander before cooking... This removes the starch and keeps the rice from being the least bit sticky.
JavaJoBear 5y agoI made a smaller version of this and instead of doing the spices that were listed I used an enchilada spice packet. It was hands down the best Mexican rice I have ever eaten. I will make it again even though it was a little time consuming.
Texaschic 5y agoVery good. I made about six servings and only used the ingredients I had on hand. Best rice I ever made. Thanks