So many times I get disappointed when I order rice off the menu at a Mexican restaurant. Well, you won’t be disappointed in this, because we’re going authentic style!
I like to use a long grain white rice. A lot of folks are going to put this in a sauce pot, but I’m a cast iron kind of feller, so I am going to cook it in a 12-inch Dutch oven.
Toast the Rice until it’s Brown
We need to start with 3 tablespoons of corn oil and put it in the Dutch oven. Let that get good and hot and then we’re going to toast this rice until it gets a pretty even light golden brown. As it cooks it will give a nice nutty aroma. You’ve got to constantly stir the rice ’cause we don’t want it to burn.
Make the Tomato Sauce
Don’t be going out and buying a can of that tomato paste – no! We’re making a homemade red sauce. Be sure to roast the tomato, garlic and serrano peppers, which will help bring out their flavors. You can roast these over a flame or like I did, just in a cast iron skillet until they get blistered and a little charred.
Add those roasted veggies along with a small onion, ¼ of a cup of warm water, a crushed ancho chilie, 1/2 teaspoon oregano and 1/2 teaspoon cumin to a blender or food processor. Blend that all up until it gets good and smooth!
After you’ve toasted the rice, go ahead and add that red sauce along with 1 1/2 cups warm water. A lot of folks will cook this in a chicken broth- but the best to use is Knorr’s chicken bouillon. Stir in 2 1/2 teaspoons of that to your mix.
Get Your Timer Out!
Get the rice to a good boil, be sure to stir constantly.
When it comes to a good boil, cover with a lid and turn the heat to its lowest setting. Get your timer out and let it cook 20 minutes.
Don’t touch it, don’t think about it, don’t look at it! Just leave it alone for that 20 minutes.
Then, turn the heat off and remove the lid to let the steam release. Quickly replace the lid and let the rice set for an additional 10 minutes.
After that, give it a little fluffing with a fork. Now, traditionally this would have green peas and carrots in it, so you can sure add them if you want, but I like my rice just like it is.
So, this is a done deal! Enjoy the rice, and don’t forget to check the video for a step by step how-to and a tour of our camp! Be sure and share the recipe and the food ’cause it’s about bringing folks together!
Mexican Rice - Cowboy Kent Rollins
- 2 cloves garlic
- 1 to 2 serrano peppers stemmed
- 1 Roma tomato cored and cut in half
- ½ small yellow onion chopped
- ½ teaspoon oregano
- ½ teaspoon cumin
- dried ancho chile crushed
- 1 ¾ cups warm water
- 3 tablespoons corn oil
- 1 cup long grain white rice uncooked
- 2 ½ teaspoons Knorr caldo con sabor de pollo (chicken flavor bouillon)
- Roast the garlic, serranos and tomatoes over a flame or on a cast iron skillet, until blistered and slightly charred, rotating as needed.
- Place the vegetables in a food processor or blender. Remove the seeds from the serranos for a milder heat. Add the onion, oregano, cumin, ancho chile and ¼ cup warm water. Blend until smooth.
- In a large saucepan or 12-inch Dutch oven, heat the corn oil over medium-high heat. Stir in the rice. Cook until the rice is golden brown and toasted, about 4 to 5 minutes, stirring constantly.
- Stir in the serrano sauce, 1 ½ cups water and chicken bouillon. Bring to a boil, stirring constantly.
- Cover, and turn the heat to the lowest setting. Cook for 20 minutes. Do not lift the lid!
- Turn the heat off and remove the lid to release the steam. Quickly replace the lid and let rest 10 minutes.
- Fluff the rice with a fork and salt and pepper, if desired. Serve warm.