Maria's Mexican Rice Recipe

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Maria's Mexican Rice Recipe

 

In a separate pan, boil 1 mild dried red chili till soft. Set aside.

In a sauce pan add 2 Tb. oil to 2 c. Long Grain White Rice. Use full

amount of oil. Fry until slightly browned, then add 2 cups hot water.

Return to the Red chili. When it is boiling, drain all the juice. Put

chili in blender with 2 c. cold water and whiz till very smooth.

Approx. 1 minute. Add this to the slightly browned rice and water.

Bring to boil. Add to the rice the following seasonings while waiting

for it to boil.

 

4 Tb. Tomato Paste

1 tsp. Lawrys Taco Mix or Ortegas Taco Mix

1 Tb. Paprika

1 heaping Tb. Cilantro (dried and cut, or fresh and diced.)

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Cumin

1 1/2 tsp Salt

 

 

Stir well. When all is boiling, turn down heat to LOW for an hour and

15 minutes and leave lid on pot cracked. DO NOT STIR DURING THE HOUR

or rice will get real sticky. When done, rice should be nice and

fluffy.