Basic Mexican Rice

Rice is basic and of course most everyone knows how to make it. However, there is a bit of a trick to "Mexican" rice and it took my time and questions before I got the answer.

It's mostly technique, but a huge part of what I think of a basic Mexican rice is a thing called "tomato bouillon". Made by Knorr, it should be fairly easy to find, but if you can't find it in a national market try a local Mexican market if you have one. It makes all the difference.


INGREDIENTS:

• 1 c rice
• 2 tbsp oil
• 1/2 tsp salt
• 1 tbsp Caldo de tomate (tomato bouillon)

INSTRUCTIONS:

1. Place the rice in a colander and rinse thoroughly and let sit to drain well. 
2. Heat up a couple of tbsp of canola or other oil until hot. Pour in the rice and stir, letting the oil coat all the grains of rice. Continue sauteing until rice has just started to go opaque and slightly brown. 
3. Pour in 2 c of water, the salt, and the Caldo de tomate, stirring in well. Reduce heat to a simmer and stir occasionally until almost all the water is absorbed. Shut off the heat and let sit for five minutes or so. Fluff with a fork. 

SERVES: 4

NOTES: Some use tomato sauce, but I find that the rice comes out a bit gummy which is not what you want. You want a dry effect with the grains well cooked, but not so cooked that they start breaking. You can add chiles if you wish, and people often sprinkle on some shredded cheese on the top of the serving. Or place a tbsp or so of chopped fresh tomato with some chopped onion on top..

SOURCE: Sherry Peyton