| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mex, Mexican/, Tex- |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Uncooked rice |
| 3 |
T |
Cooking oil or shortening |
| 1 |
|
Onion, diced |
| 1 |
|
Garlic clove, diced |
| 2 |
|
Beef bouillon cubes |
|
|
dissolved in 2 cups water |
| 1 |
|
8-ounce tomato paste |
| 1 |
T |
Minced parsley, fresh or |
|
|
dried |
| 1/2 |
lb |
Fresh mushrooms, thinly |
|
|
sliced optional |
| 1 |
T |
Ground cumin, comino |
| 1 |
t |
Ground coriander |
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; saut
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.' " By Lou Parris
<lbparris@earthlink.net> on May 13, 1997 Recipe by: Houston Chronicle,
May, 1997=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris
<lbparris@earthlink.net> on May 26, 1997
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