Mexican Rice

Mexican Rice

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Wash the rice, soak it, and then strain it well.

  2. Mix the cumin with coriander well in a small bowl to have the Mexican spice mix (you can also add oregano). In another bowl, mix the bell peppers.

  3. In a medium size pot, add 2 tablespoons of oil on medium heat then pour in the strained rice and mix well till the rice grains are oiled. Add 2 cups of hot water (make sure all the rice is covered with water) along with a teaspoon of salt and pepper.

  4. When water starts boiling, lower the heat, cover the pot, and simmer for around 10-15 minutes till the rice is steamed and well-cooked.

  5. In a different pot, add 2 tablespoons of oil and cook the onion for 2 minutes until it turns translucent and tender. Stir in the garlic and meat stirring continuously. Add some of the the Mexican spice mix along with the jalapeno and a teaspoon of salt and paprika.

  6. When meet starts changing color, sprinkle some black pepper with some more of the cumin-coriander mix and then add the bell peppers mix.

  7. When meat turns golden brown, add the tomato paste, tomato juice and sugar stirring the mix continuously. Add the cooked rice stirring gently.

  8. Add the chicken stock cube with some water, if needed. Stir occasionally until the rice is mixed well with the seasoning mixture.

  9. Scoop the Mexican rice on a serving plate. Garnish with coriander leaves and cheddar cheese. Serve hot.

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Mexican Rice

< 30 Minutes

Ingredients


Method


  1. Wash the rice, soak it, and then strain it well.

  2. Mix the cumin with coriander well in a small bowl to have the Mexican spice mix (you can also add oregano). In another bowl, mix the bell peppers.

  3. In a medium size pot, add 2 tablespoons of oil on medium heat then pour in the strained rice and mix well till the rice grains are oiled. Add 2 cups of hot water (make sure all the rice is covered with water) along with a teaspoon of salt and pepper.

  4. When water starts boiling, lower the heat, cover the pot, and simmer for around 10-15 minutes till the rice is steamed and well-cooked.

  5. In a different pot, add 2 tablespoons of oil and cook the onion for 2 minutes until it turns translucent and tender. Stir in the garlic and meat stirring continuously. Add some of the the Mexican spice mix along with the jalapeno and a teaspoon of salt and paprika.

  6. When meet starts changing color, sprinkle some black pepper with some more of the cumin-coriander mix and then add the bell peppers mix.

  7. When meat turns golden brown, add the tomato paste, tomato juice and sugar stirring the mix continuously. Add the cooked rice stirring gently.

  8. Add the chicken stock cube with some water, if needed. Stir occasionally until the rice is mixed well with the seasoning mixture.

  9. Scoop the Mexican rice on a serving plate. Garnish with coriander leaves and cheddar cheese. Serve hot.