Abuelos Mexican Rice Recipes

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

ABUELO'S MEXICAN RICE RECIPE

Steps:

• In a medium saucepan, combine water and salsa.
• Place pan over medium-high heat and bring to a boil.
• Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all of the liquid is absorbed.
• Fluff with a fork.
• Serve hot as a side to your Mexican Restaurant Favorites.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

ABUELO'S CILANTRO LIME SOUP

Steps:

• For Chicken :.
• Remove skin and wings from chicken; cover with water and add chicken base.
• Cook chicken over medium heat for approximately 1-1/2 hours.
• Remove chicken and let cool; bone chicken and chop meat into small pieces.
• Reserve broth.
• While the chicken is cooling, start the soup:.
• Place canola oil in pan and heat.
• Add onion, tomato, garlic, oregano, chili powder, salt and chilies and sauté until onions are translucent.
• Add corn, chicken, reserved broth, additional chicken base and hominy.
• Bring to a boil and cook for 15 minutes.
• Add lime juice and remove from heat.
• Add chopped cilantro.
• Serve hot.