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Mexican Fired Rice
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Mexican Rice - Cowboy Kent Rollins

Ingredients

  • 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)

Instructions

  • 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.