 I made Salsa Verde one day and ended up liking the broth that resulted from it so guess what I did....yup, I experimented. I have never had rice like this before so I wasn't sure what to call it. I figured the ingredients where minimal enough to just use them in the title. We liked it because it wasn't the same spanish rice that we always have and it actually paired really well with the pork steaks and salsa verde.
1 Comment  The trick to Mexican Rice is having enough water and making sure it is covered. It took me countless trials to get it right. To this day I still have my mishaps every now and then. It isn't easy if you haven't had experience with Mexican Rice. It's not the same either if you were to make it in a rice cooker (for me at least). I only use my rice cooker for white rice, which by the way cooks rice differently than if you were to cook it over a burner. Did you know that the amount of water you use for white rice is different than Mexican Rice too? Wierd ha?! I believe it has to do with the process, but i'm not sure if the same applies when using a rice cooker. I'll have to try it myself one day. So...when your making stovetop Mexican Rice, you'll want to add two cups of water per one cup of rice. Basically double the water. So if you are like me and like to experiment, just make sure when you add water that it is double the amount of rice that is in the pot.
Good Luck! | CategoriesAll ArchivesMay 2012
|
RSS Feed