When I asked my mom how she learned how to make this moist, Mexican comfort food, she said she learned by watching other Mexican mothers and from my father. She has finally mastered the art of cooking Mexican rice (a requirement for my dad!) and now I am trying to learn from her. I finally convinced her to measure out her ingredients to make it easier for me to remember, and now I can share this recipe with you.
The recipe is fairly simple, just blend up most of your ingredients to make a tomato sauce, and then mix it with the rice. There are two tricks to good Mexican rice: first, be sure to toast the rice grains slowly in the beginning; second, keep the lid on the pot for 10 minutes after the rice is done cooking. This ensures the moisture will be trapped inside, and your rice grains will open fully and make for a nice fluffy rice.
Serve the rice with some of the beef or chicken juices left in the pan if you are making either for the entrée, and you will be enjoying my father's favorite meal!
Servings: 4 servings
*Substitute the chicken cubes for 3 cups low-sodium chicken broth. You won't need to add the 2 ½ cups water if you choose to do this.
appropriate for Lacto-Ovo Vegetarian (if vegetable bouillon is used), Vegan (if vegetable bouillon is used) and gluten-free diets.
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