Title: Mel's Mexican Rice
Categories: Blank Mexican
Yield: 6 Servings
| 2 | c | Long-grain rice;uncooked* |
| 2 | | Cloves garlic; crushed |
| 1/4 | c | Corn oil |
| 5 | c | Chicken broth; ** |
* NOT Uncle Ben's converted type or the precooked type. ** When using
substitutions (see below) always remember to keep the proportions of rice
to liquid the same. Heat the oil on med-high in a large skillet or 4-5
quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry
it, stirring frequently, until the rice is golden brown. Add the liquid and
stir. When it comes to a boil, lower to a simmer, stir once more and cover.
Cook until all water is absorbed. This is the basic recipe, and there is a
lot more you can do with it. For example: Substitute 1/2 cup tomato juice,
or a pureed tomato, for part of the liquid. Substitute part of the liquid
with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2
cup sliced mushroom and green onion. Use beef or other broth instead of
chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the
rice with some vermicelli. The possibilities are really endless if you use
your imagination. Just stick to the basic recipe and proportion of rice to
liquid. From Melanie Miguel