Mexican Rice
For white rice:
(based on Genius Kitchen perfect white rice)
3 cups long grain white rice
6 cups water
1 T salt
1 T butter
3/4 tsp vinegar
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In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
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Add rice and seasonings, and stir.
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Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
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Cook for 20 minutes.
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DO NOT LIFT LID!
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The steam that is trapped inside the pan is what allows the rice to cook properly.
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Remove from heat and fluff with fork.
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Serve!
For brown rice:
(Alton Brown's baked brown rice)
3 cups brown rice, medium or short grain
5 cups water
2 tablespoon unsalted butter
2 teaspoon kosher salt
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Preheat the oven to 375 degrees F.
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Place the rice into an 13x9 glass baking dish.
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Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
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After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Option 1:
1 T garlic powder
1 T cumin
1 T chili powder
Option 2:
lime juice
cilantro
- black beans
- fajita chicken
- red onion
- corn
- colored peppers
- jalepeno
- shredded cheese
- salsa
- avocado
- sour cream
