Guest guest Posted September 5, 2005 Report Share Posted September 5, 2005 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2005 Report Share Posted September 5, 2005 I love those Los Tios puff chip things coated with melty cheese. On 9/5/05, artichoke72x wrote: > > 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. > > Quote Link to comment Share on other sites More sharing options...
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