Guadalajaran Jalisco Mexican Rice Food
GUADALAJARAN JALISCO MEXICAN RICE
This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.
Provided by commercesd
Categories Mexican
Time 35m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Process tomato with water until pureed and smooth.
- Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
- Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
- Add rice and fry, stirring until light golden, about 4 minutes.
- Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
- Increase heat to medium high, and bring to a boil.
- Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
- Stir in cilantro, mix in lime juice and adjust salt to taste.
Nutrition Facts : Calories 652.1, Fat 28.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 503, Carbohydrate 90.8, Fiber 5.3, Sugar 7.9, Protein 9.6
GUATEMALAN RICE
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
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