Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for recipe for mexican rice like in the restaurants?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for mexican rice like in the restaurants?),it will help you,my kids.
good mexican rice
Answer:
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Usually I just get it in a bag from the grocery store, but here's a recipe from the internet.
MEXICAN RICE PILAF
1 cup long grain rice
1 medium onion, chopped
1 stalk celery, chopped
1 large poblano pepper, chopped or 2 anchos, (see variation below)
Salt and pepper to taste
Vegetable oil as needed
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon cumin
2 teaspoons paprika
2 teaspoons ground achiote
Cayenne pepper, to taste
1 14.5-oz. can chicken broth
Half cup chopped cilantro stems
Preheat the oven to 350 degrees. Rinse the rice in a stainless bowl thoroughly until the water runs clear. Removing the excess starch allows for a fluffier pilaf. Sauté the onion, celery, and poblano pepper, with salt and pepper in vegetable oil until soft. Add the garlic and sauté one more minute. Add all the spices and sauté for another minute. Add the rice and sauté for another minute or so. Add the chicken broth, cover, bring to a boil and then place in the oven for 15 minutes. After removing the rice from the oven, mix in the cilantro stems and fluff with a fork.
For a tasty variation take 2 ancho chiles and 1 pint of boiling water or chicken broth if you prefer. Remove the seeds and stems of the peppers and break into large pieces. Pour the boiling liquid over them and steep in a covered container for 30 minutes. Puree this mixture in a blender and use it in place of the chicken broth in the recipe.
Achiote, (also called annatto), is the seed of the annatto tree. It can be found in the Spanish section of your supermarket. If they only sell the whole seeds, grind them in a spice grinder.
roast tomatoes in low heat until skin burns alittle and you are able to peel them.blend tomatoes(peeled) and onions (2 medium tomatoes , 1 small onion ) fry uncooked (1 cup)rice in a little bit of oil until it turns brown . add your blended veg. add water or chiken soup (about 3 cups)for better flavor and let it cook. DO NOT, DO NOT, DO NOT mess with it dont stir thats the secret to well cooked rice just try it until is fully cooked. dont forget your salt
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for recipe for mexican rice like in the restaurants?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for mexican rice like in the restaurants?),it will help you,my kids.
good mexican rice
Answer:
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Usually I just get it in a bag from the grocery store, but here's a recipe from the internet.
MEXICAN RICE PILAF
1 cup long grain rice
1 medium onion, chopped
1 stalk celery, chopped
1 large poblano pepper, chopped or 2 anchos, (see variation below)
Salt and pepper to taste
Vegetable oil as needed
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon cumin
2 teaspoons paprika
2 teaspoons ground achiote
Cayenne pepper, to taste
1 14.5-oz. can chicken broth
Half cup chopped cilantro stems
Preheat the oven to 350 degrees. Rinse the rice in a stainless bowl thoroughly until the water runs clear. Removing the excess starch allows for a fluffier pilaf. Sauté the onion, celery, and poblano pepper, with salt and pepper in vegetable oil until soft. Add the garlic and sauté one more minute. Add all the spices and sauté for another minute. Add the rice and sauté for another minute or so. Add the chicken broth, cover, bring to a boil and then place in the oven for 15 minutes. After removing the rice from the oven, mix in the cilantro stems and fluff with a fork.
For a tasty variation take 2 ancho chiles and 1 pint of boiling water or chicken broth if you prefer. Remove the seeds and stems of the peppers and break into large pieces. Pour the boiling liquid over them and steep in a covered container for 30 minutes. Puree this mixture in a blender and use it in place of the chicken broth in the recipe.
Achiote, (also called annatto), is the seed of the annatto tree. It can be found in the Spanish section of your supermarket. If they only sell the whole seeds, grind them in a spice grinder.
roast tomatoes in low heat until skin burns alittle and you are able to peel them.blend tomatoes(peeled) and onions (2 medium tomatoes , 1 small onion ) fry uncooked (1 cup)rice in a little bit of oil until it turns brown . add your blended veg. add water or chiken soup (about 3 cups)for better flavor and let it cook. DO NOT, DO NOT, DO NOT mess with it dont stir thats the secret to well cooked rice just try it until is fully cooked. dont forget your salt
correctness,It's Non-profit and only for informational purposes.
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