This recipe came from a restaurant no longer in business called El Charro and is the best I have found. We have been making it for about 20 years. It is terrific and easy! Enjoy!
Ingredients
- 1 1/2 C white rice (not instant)
- 1 1/2 C Hot Water
- 1/2 C Chopped onion
- Salt & Pepper to taste
- 1 Can diced tomatoes with juice
- Cumin powder to taste (approx. 2 1/2 tbl)
- Cooking Oil
Directions
Brown rice and onion in oil in 2-quart saucepan until rice is browned and onion is transparent. (The next 2 additions should be made over the kitchen sink as mixture will bubble up.) Add tomatoes and hot water and stir well. Return to stovetop and add the cumin and stir until well mixed. Cook uncovered on medium-low heat until water is even with top of rice. Cover and continue to cook on medium-low heat until rice is fluffy, about 30 minutes. Season with salt & pepper to taste. Serves 4.
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Submitted 6/13/05.
Source: El Charro Restaurant
Submitted By: Mona
CPUPosse@aol.com
Mexican Rice