Source: Mexican Traditional
Makes 4 servings.
Preparation time: 30 minutes
Tips: Mexican meals at home usually include a rice dish.
Rice as Side Dish
"Red or White or Green"
Ingredients
Preparation
GENERAL: all types
1 cup long-grain rice
1 tablespoon vegetable oil
1 clove garlic
WHITE RICE:
2 cups chicken bouillon (2 tsp. powder + water)
RED RICE:
2 teaspoons consomate* + 2 cups water, * see note (1)
GREEN RICE GRATINE:
1 cup tomatillo sauce
1 cup chicken bouillon (1 tsp. powder + water)
4 ounces grated Chihuahua or Monterey Jack cheese -- about 1 cup
1/2 cup sour cream, approximately
CILANTRO GREEN RICE:
1 handful fresh cilantro leaves
1/4 medium onion in chunk
1 fresh serrano pepper (optional for hot)
2 cups chicken bouillon (2 tsp. powder + water)
GENERAL:
1. In medium size saucepan, heat oil. Add rice and saute at low heat stiring now and then, about 5 minutes. Rice should evenly turn a solid white color instead of the original semi-translucent color, saute slightly longer for "Red" rice, until rice starts to barely turn pale brown.
2. Add chopped garlic and stir one more minute.
3. Pour 2 cups of liquid into the rice all at once. Bring rapidly to a boil by increasing heat. Once it starts to bubble, turn heat down to low, cover and simmer at low heat until all the water is absorbed, about 20 minutes, crack open the lid if boiling to fast or splattering. The rice is done when void circles start to appear at the surface. Rice will continue to cook a little after removing from heat, turn stove off when it appears moist but not wet and let sit for few minutes covered until it is time to serve.
Do not over cook or rice becomes sticky and mushy. Rice should be fluffy and individual grains clearly distinguish.
GREEN RICE GRATINE:
1. Cook rice as per general directions using the tomatillo sauce and chicken bouillon mixture. The tomatillo sauce make this rice slightly sticky.
2. Butter well the inside of a oven proof dish. Transfer cooked rice to buttered dish. Gently mix in the grated cheese and sour cream to incorporate, saving some cheese for the top. Top with remaining cheese.
3. About 30 minutes before serving bake rice mixture at 350 F degrees for about 20-30 minutes until the top cheese is melted and slightly crisp. Do not over bake or it will be to dry.
You may prepare Green rice gratine using cooked white rice and incorporating the tomatillo sauce along with the cheese and cream prior to baking.
CILANTRO RICE:
1. Using a blender, place cilantro leaves (remove stems), garlic clove, onion piece and serrano pepper (if you like it hot, remove pepper seeds for a medium to mild hotness), 2 cups water and the powder chicken bouillon. Blend on high.
2. Cook rice as per general directions using the prepared cilantro/water. You may add few sprinkles of chopped fresh cilantro just before serving. Fresh cilantro gives this rice a very special flavor.
NOTE: 1) Consomate = tomato and chicken powder bouillon. May replace by using chicken bouillon and adding 1 tablespoon of tomato paste.
2) If using home made chicken stock, adjust for salt, by adding about 1 tsp. per every 2 cups liquid. Powder bouillon usually provides plenty of salt on its own.
3) In general: Use 2 cups of liquid for 1 cup of dry rice. - 1 cup dry rice makes 4 servings of cooked rice
4) When cooking rice with fresh vegetables or other items that may contain moisture, reduce cooking liquids. You can always add some more water towards the end of cooking if rice does not look soft when all liquid has been consumed.
5) For additional flavor to any rice: add a fresh serrano pepper, whole, during the frying process. Leave in pot for entire cooking process. Adds flavor without becoming spicy hot.
