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Mexican Rice

Mexican rice has the delicious aroma of garlic, peppers and cumin. Tomato gives the rice a slightly reddish color and the grains of the rice separate easily.

1 cup long-grain rice
2 cups water
1 medium tomato
1/2 a medium onion
2 cloves of garlic
1 jalapeño pepper
1/2 tsp cumin seeds
1/2 tsp black pepper
1 tsp salt
1 tablespoon olive oil

Heat some water in a teapot. While it comes to a boil, chop the onion, garlic, and the tomato. In a covered pan, heat the olive oil and add the dry rice. Stir continuously until the rice is transparent and slightly toasted. Add the cumin seeds, black pepper, and the chopped onion, garlic, and tomato. Add the jalapeño pepper whole. Stir the ingredients and add 2 cups of boiling water. Cover immediately and lower the heat to just maintain a boiling temperature. The rice is done when the water is absorbed in 13 to 15 minutes. Turn off the heat and keep covered 5 more minutes before serving. Garnish with chopped green onions, if desired.

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