Long Grain Rice A La Mexicana

3 cups (500 mL) chicken stock
2 cups (500 mL) canned plum tomatoes with their juice
1/2 cup onion, chopped
1 large garlic clove, minced
2 tablespoons olive oil
2 cups (500 mL) long grain white rice
1 tablespoon jalapeno pepper, seeded and minced
2 tablespoons parsley, finely chopped
1 tablespoon coriander, finely chopped
salt and pepper to taste

Makes 6 servings.

  • In a food processor or blender puree tomatoes, onion, garlic and half of the chicken stock. Set aside. 
  • In a large saucepan heat the oil over medium heat. Add rice and stir 3 to 4 minutes. 
  • Add prepared puree, remaining stock, salt and pepper to taste. Bring to boil, reduce heat and simmer about 20 to 25 minutes or until most of the liquid has been absorbed. 
  • Stir in jalapeno pepper, parsley and coriander. 
  • Taste and adjust seasoning. 
  • Remove from heat and serve hot.

Real Cooking

Did You Know?
Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is also a significant degradation in taste and texture.

Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4°C to 60°C. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.