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Mexican Rice

by Rachael Koch (follow)
Vegetarian (1517)      Vegan (744)      Rice (247)      Mexican (79)      Sides (38)     
I invented this rice because I wanted to serve up my enchiladas in an authentic, tex-mex restaurant sort of way. The rice is easy, cheap, and doesn't add any total time to making the enchiladas.

Ready for eating.

If you're feeling adventurous (or you happen to have some sitting in your pantry) add nuts, mushrooms or fresh coriander to increase the complexity of the dish.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 servings

2 cups of white rice
1 tbsp oil
1 onion
3 cloves of garlic
1/2 tsp of spice: I used paprika, but chilli would give more of a kick.
1/2 tsp of stock powder

Dice the onion and crush the garlic.

Fry the onion and garlic.

The rice is already translucent.

Add the oil, and the rice. (If you have unwashed rice at home, rinse it first until the water runs clear).

You can see that the rice is beginning to brown: keep stirring so that it doesn't burn.

Fry until the rice is translucent from the oil, and browned. If your rice doesn't appear translucent, add some more oil.

The rice is browned and ready for boiling.

Add the rice to the bowl of your rice cooker, then add 4 cups of warm water.
Press the cook button!
If you don't have a rice cooker, just boil the rice as usual.
Remember to turn off your rice cooker once it finishes cooking! Don't leave it on 'warm' as this causes your rice to go pappy, and stick to the bottom of your cooker.

Easy Alterations:

Try using sage instead of paprika and mixing in veg to make an easy risotto.

Or, serve with fried nuts and a moroccan tagine.

I like this Recipe - 5
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