GUADALAJARAN JALISCO MEXICAN RICE
This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.
Provided by commercesd
Categories Mexican
Time 35m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Process tomato with water until pureed and smooth.
- Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
- Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
- Add rice and fry, stirring until light golden, about 4 minutes.
- Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
- Increase heat to medium high, and bring to a boil.
- Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
- Stir in cilantro, mix in lime juice and adjust salt to taste.
Nutrition Facts : Calories 652.1, Fat 28.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 503, Carbohydrate 90.8, Fiber 5.3, Sugar 7.9, Protein 9.6
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