The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Tex-Mex Rice =

Mexican Rice

TEX-MEX RICE
2 tablespoons cooking oil (Peanut or Canola)
1 Cup rice (I use Texmati, which is a version of Basmati rice developed by Texas A&M, and it smells like popcorn while cooking)
1 clove garlic, crushed (I use several more, to improve my disposition)
1/2 small yellow onion, grated or chopped fine
1 teaspoon kosher salt
1/2 teaspoon cumin, powdered
1/3 8-oz. can tomato sauce
2 Cup water

Saute the rice in a deep skillet in cooking oil until golden in color.  Be careful or it will burn  - so, don't go off and have a beer - watch the rice!  And stir the stuff, for God's sake. 

Add garlic and onion and saute until onion is clear. 

Add salt, cumin tomato sauce and water.  Bring to a boil and then turn the heat down to simmer, uncovered, for 25 to 30 minutes or until rice is done, (it may take 40 minutes), and the rice looks rather dry.  Do not stir or you will have mushy rice.  Repeat: Resist the urge and DO  NOT STIR.  However, when it looks like it might be done, taste it.

Then taste it again, you can add more seasonings now, such as minced Jalapeno, cayenne or whatever grabs you,  and you can tell if the rice is right. You know, done.

Now, go get some lettuce, pull it apart and splash on some ranch or blue cheese dressing and you have you some kind of meal.

Back to Main Page