Saturday, September 25, 2010

Mexican Rice

Prep Time: 20 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2004)

This is a yummy simple recipe.  It calls for 2 fresh tomatoes, but I make this sometimes with canned tomatoes, which works fine.

The easy part of the recipe is that you put the tomatoes and onion into the food processor to puree instead of needing to dice.  I actually add the jalapeno in there too, and it works fine.  (I leave some out for adding in later as the recipe instructs.)

The only time consuming part is "frying" the dried rice for 6-8 minutes before adding any liquids.  The recipe calls for 1/3 c. of oil.  I used 1.5 T. instead, and that was just fine.

This is definitely a good recipe to use when making any Mexican food.

1 comment:

Anonymous said...

I've made this before, too (I think the ATK version), and it's really good.