We recently went to a huge BBQ at Robanies place in Keizer. We were loured in with the promise of authentic Mexican cooking. We were not disappointed! After stuffing ourselves silly we mentally took notes (and quizzed the cook) so we could re-create later. Last night we tried...
Dinner
- Crunchy Chicken Tacos
- Mexican Rice
- Homemade Salsa and Tortilla Chips
- Some $6.99 bottle with a Rooster on it, Rex Goliath California Cabernet Sauvignon
The most exciting thing I learned from Missy (the magical cooker of all things Mexican) was how to make Mexican style rice. I attempted this poorly but have since learned the error of my ways and put my own styles in there.
__________________________________________________________
Mexican Style Rice
1 Cup Rice
2 Tbs Vegetable Oil
1/2 Cup Onion
1-2 Tomatoes or 1/2 Cup Tomato Sauce
Chicken Stock (follow measurement guide on rice package, use in place of water)
Salt to taste
1tsp Cumin
Puree onions in a food processor, set aside. Puree Tomatoes (if using fresh) and chicken stock in food processor, set aside.
Heat oil over medium in the bottom of a pan, not too hot or the rice will burn, but warm enough it will "fry" (this is where I went wrong). Add the rice, salt, and cumin, stir constantly and let this fry up until the rice is puffed looking. If you burn it throw it away and start over.
Stir in the tomato and chicken stock mixture and bring it to a boil, cover then turn down the heat and simmer on low until it is done (20-25 minutes-ish?). Remove from heat, let sit a minute or two, then fluff with a fork and serve.
__________________________________________________________
Wine Verdict?
Doesn't taste half bad with Mexican food and gave us the giggles while we tried to make salsa. Worth the calories.
No comments:
Post a Comment