This recipe is perfect. It’s from B’s mom, and she always makes it with her delicious enchiladas….one of my very favorite meals that she cooks. I remember eating and loving that meal way back seven years ago when B and I first started dating. And we’ve had it on many other memorable occasions since then. Nostalgia. Anyway, this rice is the only recipe for Mexican rice that I’ve ever made that has the right consistency. Grains that don’t stick together and a flavor that isn’t overwhelmingly tomato….finally! I’ve tried many different recipes for Mexican rice, but all of the rest always turn out as clumpy messes that just don’t taste the same as the Mexican rice that you get in restaurants. This, though, is by far the best Mexican rice that I’ve ever had. As I said, the consistency is just right, and the flavor is perfect, too…just a little tomato, some onion, a little spicy…and really heavy on cumin, which is my favorite thing. This is so delicious.
Mexican Rice
Source: B’s Mom
Extra virgin olive oil
1 1/2 cups Uncle Ben’s converted rice or other parboiled rice (don’t use white rice!! It will = clumpy mess)
1 tomato
1 small onion, chopped
2 cloves garlic, chopped
3 cups water
2 chicken bouillon cubes
chili powder
cumin
1. Heat the olive oil in a large pan. Add the rice and cook until brown.
2. Meanwhile, dunk a tomato in boiling water for one minute. Remove the tomato from the water and peel the skin. Quarter the tomato and place it in a food processor with the onion and garlic. Process until smooth, and then add the mixture to the rice.
3. Add the water and the chicken bouillon cubes to the rice. Add chili powder and cumin to cover the top of the water. Stir and cover, cooking on medium heat until the water is absorbed.
