Mexican Rice

Great served with the Mexican beans, Mexican tortillas, chili sauce and salsa. Also great as a side dish to Mexican entrees such as tacos, enchiladas, burritos etc.

Ingredients

• 1 cup brown rice
• 2 cups cold water
• 2 cloves garlic, minced or crushed
• ½ onion
• 1 cup coarsely chopped tomato
• Hot pepper of your choice, sliced lengthwise
• 1 tsp roasted cumin seeds ground into powder
• Chopped celery, oregano and capsicum as a flavoring
• Salt to taste

Method

Heat a medium-sized pot to a medium temperature, add the rice. You do not have to stir the rice around very much at first, while browning, but as the rice gets cooked, you want to be stirring it around to make sure it all browns evenly and doesn’t burn. Towards the end of cooking, add the garlic so that it is sort of sautéd.

Next, add the water to the rice (it will steam loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure it doesn’t burn.) The essential rule of this recipe is “Do Not Peek” while the rice is cooking.

When ready, all the water would have been absorbed, the rice will be fluffy and each grain will be “split open” because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Serves 3-4