24 April 2012

Fried Mexican Rice

This dish pairs perfectly with your grilled meats, tacos, enchiladas, or burritos.  It completes your romantic meal and adds a touch of mexican love.

Fried Mexican Rice
by Tickled in Love

1 Tablespoon extra virgin olive oil
2 cups basmati long grain rice
2 roma tomatoes, diced
1/2 white onion, minced (I typically don't use onion but you can if you like)
1 can corn or about 1 cup frozen corn
4 cups chicken stock
1 small can tomato sauce
1 small can of shredded cooked chicken, optional  (if I'm serving meat as the main dish, I don't add the chicken into the recipe)
1/4 cup cilantro, chopped
2 jalapeno's

In a medium sized pot add oil and move pot around to make sure it coats bottom. Turn stove to medium heat. Dump rice into pot and coat rice completely with oil.  If some of your rice isn't shiny add a little bit more oil. Brown rice until it reaches a nice toasted color.  This should take around 10 minutes or so.  Occasionally mix rice around so that rice doesn't burn.  If rice burns you need to dump it.  A little bit of burnt rice makes the whole batch taste burnt.

While rice is toasting chop tomatoes, dice cilantro, and open cans.  Remember to occasionally take a peek at your browning rice.

Once rice is toasted. add in the tomatoes, onions (if using them), and corn. Lightly mix all items around.  The onions should get a little clear and the tomatoes will get a little mushy.  Carefully pour in your chicken stock.  The stock will sizzle violently for a bit, no worries!  Then add in your tomato sauce.  Mix everything around.  Add in your chicken and cilantro.  Give it one more swirl around the pot. Let the sauce come to a boil.  Toss in your jalapeno's and cover pot with a lid.  Turn heat down to simmer.  Simmer rice for 25 minutes.

Once rice is cooked remove from heat and fluff with fork.  Scoop rice into a pretty dish and you're ready to serve.

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