Mamu's Rice
From The Great Mu
Like the beans, there aren't too many ingredients and except for the green pepper, it shouldn't be too hard to keep the rest of these things handy.
The green pepper actually was a little bit of a problem, though, as we couldn't find the Cubanelle that Mamu suggested at our Giant and we had to settle for a bell pepper.
We didn't take too many pictures while we cooked the rice as we were kinda busy making the tacos, beans, and tortillas simultaneously. And as you can see, in the chaos, we forget an important step - to cover the rice! So that was a mistake.
But all in all, this too came out pretty good. The rice was a little hard (because all the liquid cooked off really quickly), and it came out a little insípido (because we used low-sodium chicken broth instead of regular, oh, and it all cooked off really quickly), but it was a solid first effort.And if we remember to cover it next time, it'll hopefully be a lot closer to Mamu's.
Here's our attempt at typing up the recipe:Ingredients
- Vegetable oil
- 3/4 cup Canilla extra long grain rice
- 1/4 cup sweet onion, diced
- 1/8 cup green Cubanelle pepper, sliced
- 1 clove garlic, peeled
- 10 pepper corns
- 2 tomatoes from 14.5 oz can of Hunt's whole tomatoes
- 1/2 of a 14.5 oz can of chicken broth
Preparation
- Coat the bottom of a medium pot with vegetable oil, and put on medium-high heat.
- When the oil is hot, add the rice and stir frequently for around five minutes until they begin to change color.
- Add the onions and green peppers until they turn translucent.
- At the same time, put the garlic, pepper corns, tomatoes with juice, and some water in blender, and blend until thoroughly mixed.
- Add the blended mixture to the rice, and add the chicken broth.
- Stir well, and cover the pot.
- Once it begins to boil lightly, turn the temperature down to medium-low and don't touch it for 25 minutes.
- The rice will be done when there is no liquid remaining on the bottom of the pot.
No comments:
Post a Comment