Oven-finished Mexican rice
Cooking Con Claudia · ♥ 28.2K likes · 809.8K views · 5 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup long grain rice
- 3 whole roma tomatoes
- ¼ whole onion
- 1 cloves garlic clove
- ¼ cup vegetable oil
- ½ tsp ground cumin
- 2 tsp chicken bouillon
- 2 tsp tomato bouillon
- salt
- 2 cup water
Tomato broth: blend halved tomatoes, onion, garlic clove, ground cumin, chicken bouillon, tomato bouillon, a little salt and 2 cups water until smooth; there should be 4 cups of liquid, topped up with water if short.
Mexican rice, a culinary school method
- 1 whole jalapeno
Heat a pan on high, add the oil; when hot add the rice and fry until golden, about five minutes, with an optional jalapeno.
Add the broth, mix and bring to a simmer; taste for salt.
Bake 25 minutes, until the broth is absorbed and the rice dry and fluffy; remove the cilantro.
Fluff with a fork to release steam and stop the cooking; if broth remains, return to the oven 3 to 5 minutes.