Mexican Rice (Arroz Mexicana)

Recipe Ingredients

1 1/3 cups	213g / 7.5oz	Uncooked rice
3 tablespoons	45ml	Cooking oil or shortening
1 tablespoon	15ml	Onion - diced (medium)
1		Garlic clove - diced
2		Beef bouillon cubes dissolved in 2 cups water
1		Tomato paste
1 tablespoon	15ml	Minced parsley - fresh or dried
1/2 lb	227g / 8oz	Fresh mushrooms - thinly sliced (optional)
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Ground coriander

Recipe Instructions

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic, saute until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking.

"From Chronicle files. Rusty Stover, the reader who contributed it in 1982, wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned first in a skillet. This adds to the flavor. It (this recipe) was taught to me by a Mexican housewife in Santa Maria, in the Valley.' "

Source:
Houston Chronicle, May, 1997

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