Texas Cookin' at Home: Mexican Rice

Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

Feel free to drop me a line with any suggestions or just to let me know what you think. Thanks!

Sunday, October 9, 2011

Mexican Rice

...adapted from Diana Barrios

Ingredients
1 15 oz can diced tomatoes
1 clove garlic, minced
1 teaspoon salt
2 1/2 cups chicken stock, divided
1/4 cup vegetable oil
1 1/2 cup white rice
1 jalapeno pepper, minced
1/2 green bell pepper, minced
1/4 onion, sliced very thin

Method
Blend first 3 ingredients until smooth, Add 1 cup chicken stock, blend again. Heat up the remaining chicken stock in a microwave oven, but do not boil.
Heat the oil in a large frying pan on medium heat, and when hot, add in the rice. Cook the rice, stirring occasionally, until it starts to brown. Add the peppers and onions, cook for a few more minutes, and then drain off any remaining excess oil.

Add the tomato mixture to the pan, stir and cook for 3 minutes, then add in the remaining hot chicken stock. Reduce heat again, stir and cover, then cook until the rice has absorbed all the remaining liquid and is done.