Grain Rice A La Mexicana
3 cups (500 mL) chicken stock
2 cups (500 mL) canned plum tomatoes with
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
- 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
of the liquid has been absorbed.
- Stir in jalapeno pepper,
parsley and coriander.
- Taste and adjust
- Remove from heat and serve hot.
|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
next day, rapid cooling is advised to reduce the risk of toxin