This tasty Mexican rice dish is cooked with tomatoes and chicken stock.
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When you add the oil you should add a clove of garlic and let it brown for a bit then add the rice. It gives the rice to have much more flavor trust me I grew up eating red rice. Also you can also add any mixed frozen vegetables and even corn by itself it is very delicious. Also it is better to add the frozen vegetables when there is still liquid in the pot that way you'll know that the vegetables are not frozen.
Converted rice is pre-cooked before being dried and milled. This process hardens the rice and consistently produces firm and separate grains which hold well, which is why many people choose this type of rice.
Also contrary to popular belief, parboiled (converted) rice is more nutritious than plain white rice, as some of the nutrients from the bran and germ get absorbed into the endosperm before it is milled.
And just to be clear we are talking about converted or parboiled rice and not quick cooking, or instant rice...which I agree is not good at all.
Also to answer the question above. In this case I would not rinse the rice, rinsing rice is not always necessary. As for using the rice cooker, after toasting the rice you could use the rice cooker to finish the rice.
For more info on the subject of rice there is also a "Rice Section" in the Rouxbe Cooking School http://christiescorner.rouxbe.com/school/sections/278
Have a great day! Happy cooking.
I think there is a mistake in step 1 of the recipe. I think it should say to top off the liquid to 2 cups not three. My parboiled rice package says 2 cups water to one cup rice and it worked at that ratio.
This rice was very good. It is quite different than the red rice that I usually make with Mexican food. I usually make what my mom calls Mexican Restaurant Rice. When you are done toasting the rice you add tomato paste and mix it up. It is also very good but this has a fresher taste. I will keep both in my repertoire.
Hi Tikvah. You are right that parboiled rice to water ratio is usually 2:1 (unless otherwise specified on the package). However in this recipe, the pureed tomato, onion and garlic mixture does not really count for much of the liquid. If you strained the liquid, you would likely end up with about 2:1. Happy it worked out for you regardless.
You can try a rice cooker. If your rice cooker isn't equipped to saute the ingredients, saute them in a pan as shown in the video. Transfer the sauteed rice to your rice cooker, add the liquid and cook.
Sounds like you might be using too high of heat on the stove top. Once the ingredients come to a boil, turn the heat to low and cover. If you cook the rice for about 20 minutes or so (just until it is tender), it shouldn't burn. There is a lesson in the cooking school on How to Steam and Boil Rice that might give you some more guidance. Hope this helps!
After taking all these wonderful lessons on cooking rice, as others have noted it seems contradictory to have this recipe call for converted rice when other rice will do. Is there a reason for using converted rice? Does it absorb the tomato better? I can't believe Uncle Ben made it into Rouxbe!
As per Topic 3 of the "Rice Anatomy" Lesson:
"Some rice can also be purchased parboiled or converted, which simply means that it has been pre-cooked before being dried and milled. This process hardens the rice and consistently produces firm and separate grains which hold well.
Contrary to popular belief, parboiled rice is more nutritious than plain white rice, as some of the nutrients from the bran and germ get absorbed into the endosperm before it is milled."
That is why converted rice made it onto Rouxbe. That and the fact that this recipe was submitted by a pretty darn good Mexican cook :-) Hope that clears it up for you. Cheers!
I made this tonight and although the flavor was really nice, the rice came out a little too mushy. I rinsed and dried the rice, sauteed it until it was translucent and even a little toasted, and used 1/2 Cup of rice to 3 Cups of liquid (including the vegetables). I was wondering if you knew what factors might affect the mushiness. Thanks in advance.
I had been making wonderful rice pilaf for months, but never rinsed the rice... always just straight to the pan. Then someone put the bug in my ear that I should be rinsing the rice. I did as you did. I rinsed, then dried it prior to sauteing it. I ended up with mushy rice. I tried one more time. Same result. I've now gone back to not rinsing my rice, sauteing it straight from the sack. It has wonderful texture, aroma, and flavour. Try it. See if you like the results.