Matts Mexican Ricefishing Trip Recipes

MY FAVORITE MEXICAN RICE

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

MARIA'S MEXICAN RICE

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MATT'S SHRIMP AND GRITS

Steps:

• For the Shrimp Stock.
• After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
• Strain and reserve.
• For the Grits.
• Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
• Continue to cook for another 15 minutes. Season with salt and pepper.
• (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
• For the Shrimp Sauce.
• Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
• Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
• Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
• Season sauce with Worcestershire, vinegar, and finish with S&P.
• For the Shrimp.
• Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
• Saute shrimp over high heat until crisp and cooked through.
• For Plating.
• Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).

MATT'S MEXICAN RICE(FISHING TRIP)

Steps:

• In a Large deep frying pan. EVOO over medium heat saute rice in the oil for a couple minutes, adding each spice individually. until rice slightly browns.
• Just as soon as you see any color in the rice dump in the prepared chicken bouillon broth and tomato sauce.
• Add a small bunch of cilantro and Yellow onion.
• Bring to a boil. Cover reduce heat to low to medium low for 20 minutes. Do NOT uncover or stir...EVER! As a matter of fact don't even look at it until you are ready to serve. After the 20 minutes is over turn off burner and let it sit warming until serving time.