AUTHENTIC MEXICAN OLD SCHOOL RICE
A good friend passed this authentic Mexican Rice recipe that has been in her family for decades. I feel honored to have it, and she wants me to share it. I used a can of Rotel tomatoes with juice instead of the canned tomatoes and paste. I love it that way. Once everything is boiling, cover and take off the heat and let it set...
Provided by Paula Todora
Categories Rice Sides
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a medium-large saucepan over medium high heat, toast rice in oil, stirring constantly, for about 5 minutes, or just until starting to turn brown.
- 2. Add bell pepper, onion, garlic, salt, pepper and cumin. Stir and then add tomatoes, tomato paste and broth. (In the photo I omitted the paste and used a whole can of Ro-tel tomatoes with liquid instead-it's really, really good!). Bring to a boil, stirring occasionally.
- 3. Cook, stirring 3-4 minutes. Cover and remove from heat. Do NOT open the LID! This is crucial! If it's removed, it will ruin the entire thing. In 20 minutes it's ready to eat - just fluff with a fork and eat. The best ever!
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