"A.C." > wrote in message
...
>
> Dee Randall
>
>> I am looking for a recipe used by anyone who swears by its being
>> absolutely
>> wonderful. I don't care where it has come from, internet, book, personal
>> use, family recipe.
>>
>> I have tried and tried to prepare Mexican rice to my liking, but it never
>> comes out tasting very good - to me. I've tried from authentic Mexican
>> cookbooks, internet recipes, etc.
>>
>> Could anyone give me a tried-and-true recipe for Mexican rice that they
>> really, really love and make over-and-over.
>> Thanks so much!
>> Dee
>>
>
>
> 2 tablespoons oil .
> 1/2 small small onion, diced
> 2 cloves garlic minced
> 1 cup uncooked long-grain rice
> 1/2 teaspoon ground cumin
> 1/2 teaspoon chili powder
> 3 ounces salsa
> 1 teaspoon salt
> 1 3/4 cups chicken stock or water
>
>
> Directions
> 1 In a saucepan, heat oil over medium heat. add onion and sautee until
> they
> start getting soft and develop some color, add the minced garlic and cook
> for
> two to three minutes taking care not to burn the garlic.
>
> 2 Pour the rice into the pan and stir to coat grains with oil. raise the
> heat in
> the pan and saute for a minute or two to toast the rice. Mix in cumin,
> chili
> powder, salt and water/stock. Cover, bring to a boil then reduce heat to
> low.
> Cook at a simmer for 15 mins. Remove from heat and let stand an additional
> 10
> minutes. add salsa, (room temp is best) fluff the rice while mixing in the
> salsa. serve!
>
Ah, ha! I see the chili powder mentioned in the recipe which I inquired
about, and also the minced garlic. I should've said that when I think
'chicken stock' I think 'phlem." OMG! But luckily you said, 'or water.' ha
ha.

Thanks again.
Dee