| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican/, Tex-, Mex |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Uncooked rice |
| 3 |
tb |
Cooking oil or shortening |
| 1 |
md |
Onion, diced |
| 1 |
|
Garlic clove, diced |
| 2 |
|
Beef bouillon cubes dissolved in 2 cups water |
| 1 |
cn |
(8-ounce) tomato paste |
| 1 |
tb |
Minced parsley, fresh or dried |
| 1/2 |
lb |
Fresh mushrooms, thinly sliced (optional) |
| 1 |
tb |
Ground cumin (comino) |
| 1 |
ts |
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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