Mexican Rice – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- olive oil
- rice
- large onion, sliced thin or chopped
- 1 green pepper. sliced thi
- comino seed
- garbanzos (chick peas) – 1 can, drained and washed or
- frozen green peas
- 4 cloves garlic
- 1 large fresh tomato, chopped
- black pepper
Directions:
Wash rice (1 or 2 cups) in pot until water runs clear.
Drain on paper towel. Saute rice in olive oil until golden.
Add remaining ingredients. Season with salt and black
pepper to taste. Bring to boil, cover, cook over medium
high heat, adding more liquid if necessary. Cook rice 20
minutes. Or bake in 350 oven until done. DO NOT STIR.
Mexican rice is not good with tomato sauce or paste. The
delicate flavors of olive oil, comino, and garlic are
overwhelmed with too much tomato. Use only fresh tomato.
Stirring makes rice mushy. Left-over rice is even better
next day.
Serves: 4-6
Preparation time: 40 mi
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