| Mexican Rice | ||
| YIELD: 4 Cups | ||
| Amount | Measure | Ingredients |
| 2 | Cups | Long Grain Rice |
| 1/2 | ea | White Onion, minced |
| 1 | Clove | Garlic, minced |
| 1 | Tablespoons | Tomato Paste |
| 1/2 | Teaspoon | Ground Cumin |
| 1/2 | Teaspoon | Ground Coriander |
| 1 | ea | Celery Rib, whole center of stalk with leaves |
| 4 | Cups | Chicken or Vegetable Stock or Water |
| to taste | Salt | |
| 3 | Tablespoons | Vegetable Oil |
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Preparation In a hot sauté pan with tight lid, heat pan and add oil and rice; stir and cook until rice has begun to brown. Add onion; cook until all of rice has turned light brown. Add garlic and tomato paste to rice; cook for about one minute; add the stock; stir and add cumin and coriander, along with the whole leafy celery rib. Bring to a boil; cover well and place on low heat for 20 minutes. In Southwestern cooking and throughout Mexico, rice is made in a pilaf manner. The rice is lightly sautéed in a vegetable oil or lard, until all the grains have swelled slightly and have turned from white to a light toasted color. The rice is flavored with various herbs, spices, meats and vegetables. Also along the coasts, they may add seafood. |
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