The Jalisco Rose Recipes

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GUADALAJARAN JALISCO MEXICAN RICE



Guadalajaran Jalisco Mexican Rice image

This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.

Provided by commercesd

Categories     Mexican

Time 35m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 9

12 ounces tomatoes, very ripe and diced or 8 ounces tomato sauce
1 medium white onion, finely chopped
2 minced garlic cloves, mashed
1 cup long grain white rice, rinsed
1/4 cup canola oil
1 chicken bouillon cube
2 cups water
1/2 cup fresh cilantro, minced
1 lime, juiced

Steps:

  • Process tomato with water until pureed and smooth.
  • Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
  • Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
  • Add rice and fry, stirring until light golden, about 4 minutes.
  • Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
  • Increase heat to medium high, and bring to a boil.
  • Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
  • Stir in cilantro, mix in lime juice and adjust salt to taste.

Nutrition Facts : Calories 652.1, Fat 28.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 503, Carbohydrate 90.8, Fiber 5.3, Sugar 7.9, Protein 9.6

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