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Mexican Rice

Mexican Rice

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Published by Pedro Arellano

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Published by: Pedro Arellano on Mar 10, 2011
Copyright:Attribution Non-commercial

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05/09/2014

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Time Machines: Mexican Rice isTastier than FictionPictured (from left to right) my little brother Roque, sister Maria, not so little young me,mom Julia, dad Pedro Jr.Hopefully, if you know any one thing about me, you know that I have a ferociouslove and affection for books. I love fiction. I love non-fiction. I love books. Okay, on tothe rest of the story.As far as I know (who knows what the government has hidden away LOL) timemachines only exist in books.H.G. Wellsis the man and
is a classicand everyone who claims to be a reader should read it. However, as good as H.G.W. is attaking me on a voyage through time, he can't approach what Mexican rice does for me.Man, I'm telling you. As soon as the smell of the rice, onion and garlic hits my smeller,well, it's like a mad rush of crazy cosmic energy that rushes me to my childhood. I'm notsure if you have ever watched it, but it's a lot like the TV showStargate. I get snatchedup in this roller coaster type of tunnel with bright lights and whooshing sounds. Whenit's all done, I'm like 7 years old and standing next to my momma as she makes rice for 
 
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 
mijo
(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.

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