Lumpy at 19:52, 4 July 2006

2006-07-04T19:52:53Z

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[[category:Rice]][[category:Side Dish]][[category: Walumachoncha's Recipes]][[category: Mexican]]
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''

Speaking of rice, it's very easy to make.

For every cup of long grain rice, use 2 1/4 cups of water or stock. The amounts are scaleable.

First toast your rice. In the sauce pan or casserole to cook your rice, heat up a bit of oil. Throw the dry rice into the oil and stir continuously. The rice grains will begin to "dance" and hiss. Keep toasting until most grains look yellowish, to brown or dark. Once the rice is yellowing, throw in a couple of table spoons of tomato puree and a clove of garlic and stir a lot, quickly. Add the water or stock right away and let simmer uncovered at medium-low heat until most liquid on top is gone and the rice develops little steam holes. Reduce to low heat for a couple more minutes, then turn off heat and let sit covered for a couple minutes more.

Mexican Rice - Revision history

Lumpy at 19:52, 4 July 2006