Los Tios Mexican Rice (recipe repost)

[Guest guest]

The recipe is from Los Tios Mexican restaurants in

Houston, Texas. I found it in The Tex-Mex Cookbook by

Robb Walsh (Broadway Books, 2004). It's the best

Spanish rice recipe I have ever come across.

 

I think the most important step in this recipe is

sauteing the rice until transparent. This makes the

rice kind of puff, resulting in the desired lighy and

fluffy feel. When I made this recipe, it was perfect

after 20 minutes and if I had left it another 5 or 10

minutes, I would have had a burnt mess.

 

 

Los Tios Mexican Rice

 

2 cups vegetable broth

1 tomato, coarsely chopped

1 to 2 cloves garlic

2 T. vegetable oil

1/2 onion, chopped

1 cup raw white rice

2 serrano chiles

1/2 cup carrots, minced

pinch of ground cumin

pinch of black pepper

salt

 

In a blender, combine the broth, tomato, and garlic.

Puree and set aside. Heat the oil in a heavy-lidded

skillet over medium heat. Add the onion and saute

until soft, about 5 minutes. Add the rice; saute

until it turns opaque without browing. Add the broth

puree, chilies, carrots, cumin, and pepper. Salt to

taste. Bring the rice to a boil and reduce the heat.

Cover tightly and simmer for 25 to 30 minutes. Do not

remove the lid during cooking. Allow to stand for 5

minutes after turning off the heat.

[Guest guest]

This sounds great. I think I might try to adapt it a bit

for my rice cooker. Any ideas?

Mary