My mom used to make this a lot and so did I when the kids were growing up - I don't think I've had it in 20 years at least.
Made some yesterday from my beloved Ortega book, only they call it "Mexican Rice" now. It was so good!
Mexican Rice
from a well worn, dog-eared copy of "Ortega Authenic Family-Style Mexican Cooking, Celebrating 100 years" from 1997.
2 T. butter (I used 1 T.)
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, minced (I used 4 - a la Labs)
16 oz. jar Ortega Thick & Chunky Salsa, hot, med, or mild (I had Paul Newmans)
1 1/4 cup water
3/4 cup shredded carrot
1/2 cup frozen peas
Melt butter in large saucepan over medium heat. Add rice, onion, and garlic; cook, stirring occasionally, for 3-4 minutes or until rice is golden (? well, until the nice rice aroma 'wafts' up to you, I'd say).
Stir in salsa, water, carrot & peas. Bring to a boil, reduce heat to low and cook, covered for 25 to 30 minutes or until liquid is absorbed and rice is tender. Makes 8 servings.
I don't cook my rice on top of the stove, I cook it in a 350° oven for 18-20 minutes.
(By the way, what is the favorite way of cooking rice for all of you?)
This was such a nice change from regular rice and/or pilafs. took me back.
Made some yesterday from my beloved Ortega book, only they call it "Mexican Rice" now. It was so good!
Mexican Rice
from a well worn, dog-eared copy of "Ortega Authenic Family-Style Mexican Cooking, Celebrating 100 years" from 1997.
2 T. butter (I used 1 T.)
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, minced (I used 4 - a la Labs)
16 oz. jar Ortega Thick & Chunky Salsa, hot, med, or mild (I had Paul Newmans)
1 1/4 cup water
3/4 cup shredded carrot
1/2 cup frozen peas
Melt butter in large saucepan over medium heat. Add rice, onion, and garlic; cook, stirring occasionally, for 3-4 minutes or until rice is golden (? well, until the nice rice aroma 'wafts' up to you, I'd say).
Stir in salsa, water, carrot & peas. Bring to a boil, reduce heat to low and cook, covered for 25 to 30 minutes or until liquid is absorbed and rice is tender. Makes 8 servings.
I don't cook my rice on top of the stove, I cook it in a 350° oven for 18-20 minutes.
(By the way, what is the favorite way of cooking rice for all of you?)
This was such a nice change from regular rice and/or pilafs. took me back.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com