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Name: Mexican Rice (Arroz Mexicana)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 3 tb Cooking oil or shortening; 1 8-oz can tomato paste; 1 tb Ground cumin (comino); 1 clove Garlic diced; 1/2 lb Fresh mushrooms thinly sliced; 1 tb parsley, fresh Minced; 1 1/3 c rice Uncooked; 2 cubes Beef bouillon; 1 md Onion diced; 1 ts Ground coriander

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INGREDIENTS

3 tb Cooking oil ; or shortening
1 8-oz can tomato paste
1 tb Ground cumin ; (comino)
1 clove Garlic ; diced
1/2 lb Fresh mushrooms ; thinly sliced
1 tb parsley, fresh ; Minced
1 1/3 c rice ; Uncooked
2 cubes Beef bouillon
1 md Onion ; diced
1 ts Ground coriander

Servings

INSTRUCTIONS

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; saute until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking. "From Chronicle files. Rusty Stover, the reader who contributed it in 1982, wrote: This is the best authentic Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned first in a skillet. This adds to the flavor. It (this recipe) was taught to me by a Mexican housewife in Santa Maria, in the Valley. " By Lou Parris on May 13, 1997 Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris on May 26, 1997

NOTES

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Mexican Rice (Arroz Mexicana)

3 tb Cooking oil or shortening
1 8-oz can tomato paste
1 tb Ground cumin (comino)
1 clove Garlic diced
1/2 lb Fresh mushrooms thinly sliced
1 tb parsley, fresh Minced
1 1/3 c rice Uncooked
2 cubes Beef bouillon
1 md Onion diced
1 ts Ground coriander

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque  yellow, stirring to prevent burning. Add onion and garlic; saute until  transparent. Add bouillon (be careful pouring it into the pan, as it will  steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.  Reduce heat to simmering, cover pan and simmer 20 minutes or until all  water is absorbed. Check often and stir to prevent sticking. "From  Chronicle files. Rusty Stover, the reader who contributed it in 1982,  wrote: This is the best authentic Spanish Rice I have ever tasted. Real  Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned  first in a skillet. This adds to the flavor. It (this recipe) was taught to  me by a Mexican housewife in Santa Maria, in the Valley. "    By Lou Parris <lbparris@earthlink.net> on May 13, 1997    Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1  #620 by Lou Parris <lbparris@earthlink.net> on May 26, 1997

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Nutrition

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Serving Size: 1 Serving (1387g)
Recipe Makes: 1

Calories: 1599
Calories from Fat: 444 (28%)

Amt Per Serving		% DV

	Total Fat 49.3g	66 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 29.8g
	Polyunsanturated Fat 13.7g
Cholesterol 0.9mg		0 %
Sodium 374.3mg		13 %
Potassium 3008.3mg		79 %
Total Carbohydrate 262.2g		77 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 239g
Protein 35.3g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1599

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