Mexican rice help
My ex wife didn't leave me with her Mexican rice recipe and I never paid attention to how she made it. All i know is she use a small can of El Pato tomato sauce and some onion, don't think she did much else. My plan was to saute the onion in some oil, then add the rice for a few minutes, then the elpato sauce and some water. Sound about right? Also have trouble with how much rice and water to use with an 8 oz can of El Pato.
Just about. Sounds pretty densely tomatoey but if that's the way you like it go for it.
I sauté the onions -- I like a bit of bacon fat to do it. Then I put the rice in for a minute to coat it with fat. I just use a generous soupspoonful of salsa -- I like one with chile pieces in it -- and let everything sizzle in that. Then I use chicken broth as the liquid.
The ratio you want is about 1 part rice and 3 parts liquid.
I like to use half tomato (El Pato is my favorite) and half beer. Although I got the idea from a Cuban friend.
I like rotel tomatoes (mild) with some cumin and chili powder to my white rice. I like tomatoes but the plain sauce is too much for me. I also like some diced onion. That is my version
I use this recipe from Simply Recipes:
I make these changes to it:
--Add 1-2 tsp of cumin (but I like cumin a lot so start with less unless you're as big of a fan as I am).
--Use 1 cup of roasted, canned, diced tomatoes with green chilies (Muir Glenn if you can get them, but Rotel otherwise
)--Replace 1/2 c. of the chicken stock with the juice from the canned tomatoes
--Add 1 Tbsp. of tomato paste