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25 July, 2015

Mexican Red Rice

Posted in : Vegetables & Side Dishes on by : cjremmers

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This recipe is how my mom and my grandmother made Mexican red rice and when I was little about 12 years old I began making rice.  It’s really a simple red rice dish and something we ate everyday as I was growing up along with refried beans and fresh flour tortillas, along with some kind of meat.  But if we didn’t have a meat dish we didn’t complain, I literally could eat this everyday I never got tired of it.  But most people in my family are high risk of diabetes so I strayed from eating this everyday.  As I discovered how much I like to cook I could move on from rice and beans.  Of course as you know I don’t measure my ingredients as my mom and grandmother, I just watched and learned, so this was a task to figure out these measurements.  Soon if you make it as much as I did you will stop measuring. I sometimes use garlic and cumin powder and ground pepper but to me that’s just the “lazy way”, fresh is better.  But when I do the “lazy way” everyone still seems to enjoy it.

cheap clomid pills Ingredients

1 cup long grain rice

1 tablespoon oil canola or vegetable

1 1/2 cups of water

1/4 teaspoon cumin seeds

1 garlic clove

1/4 teaspoon peppercorns

1 8 ounce can tomato sauce

Salt and pepper

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In a pan heat the oil on medium heat, then add rice and toast until brown, careful not to burn.  In a mortar and pestle or what I use a molcajete smash cumin, garlic, and pepper and mix in ¼ cup of water and add to toasted rice.  It will sizzle and evaporate quickly, stir in tomato sauce and add water (more or less at least to cover rice about 1 inch).  Season with salt to taste.  Return to boil and reduce heat to low and cover and cook for 15 to 20 min when you no longer hear water in the pan boiling.

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