the second time this week. The smell of frying onions massages my nostrils and I hugmy mom and rest my head on her hip. She says, “Some day you are going to make ricefor yourself
(son).” I take it all in with a deep breath and smile.I hope you enjoy this simple Mexican fair. Serve it as a side instead of boringwhite rice whenever you're in the mood for something with a little more pizazz.
Arróz a la Mexicana, Estilo Norteño deCoahuila
(Mexican Rice in the Northern
style)2 tablespoons canola oil2 cups basmati rice (or long-grain white rice)½ medium onion diced2 garlic cloves minced1 small can tomato sauce1 quart (4 cups) chicken stock salt and pepper to taste1. First dice your onion, mince the garlic, and open your can of tomato sauce.2. Heat oil on medium high, in a pan (big enough to hold 6 cups liquid) till itshimmers.(BEFORE YOU START: If you're not sure about the size of your pan, check thebottom of the pan or measure 6 cups of cold water into the COLD pan.)3. Add dry raw rice and fry till it starts to brown.4. Add the onions once the rice starts to brown. Toss with the rice to coat onionswith the oil. Fry for a couple of minutes till fragrant.5. Add garlic. Fry for a minute.6. All at once add tomato sauce and chicken stock. Add salt and pepper to taste.Bring to a boil. Let it boil over medium high heat until the rice STARTS to fill thechicken stock and you can see the grains near the top of the stock. (Watch thevideo to see what I mean.)7. Turn the heat down to low and cover. Let it simmer for 10 to 20 minutes until allthe stock evaporates. (Check the video to see what I mean.)8. OPTIONAL: Let the rice rest for 10 minutes once the liquid has evaporated.
Make it your own with Variations:
1. You can skip the oil if you have a good nonstick pan. It will not be as flavorful,but it will be healthier. Even made this way it kicks plain white rice's butt in flavor imho.2. Make
Arróz con Pollo (
Chicken with Rice)
Brown four chicken thighs, breasts,or 6 drumsticks before adding the rice. Take the meat out once it is browned andset aside. Add back in once you put in the chicken stock and finish as above.3. Use any rice you want, white long grain, brown rice, medium grain rice, whatever.