Eva Longorias Mexican Rice Recipes

EVA LONGORIA'S MEXICAN RICE

Steps:

• In a large skillet, heat the oil over medium heat until hot but not smoking
• Add the onion and garlic and cook for 1 minute
• Add the rice and cook, stirring occasionally, until the rice is golden brown, 6 to 8 minutes; lower the heat if necessary to keep rice from buring
• Stir cumin and cook for 30 seconds
• Stir in the chicken broth, tomato sauce, salt and pepper
• Bring to a gentle boil, reduce the heat, cover the pan and simmer until most of the liquid is absorbed and the rice is cooked, about 30 minutes
• Uncover the pan a few times during cooking to check the liquid
• Add more chicken broth if the rice starts to burn and sticks to the bottom of the pan
• Do not stir during cooking; it causes the rice to break down and become sticky
• A minute or two before the rice is done, add the drained peas and carrots, if using
• Remove the pan from the heat
• Let stand, covered, for at least 10 minutes and up to 1 hour before serving
• Taste and season with salt and pepper, if necessary

EVA'S CHUNKY GUACAMOLE

Steps:

• In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

EVA LONGORIA'S GUACAMOLE

Steps:

• In a bowl, combine avocados, tomatoes, onion, cilantro, and peppers. Season with salt and lemon juice; mix to combine, mashing slightly. Serve with tortilla chips.

DEE'S MEXICAN RICE

Steps:

• Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
• Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
• Add rice and stir until heated thoroughly. Salt to taste.

CHILI-RUBBED SKIRT STEAK TACOS

Steps:

• Lightly oil a grill pan and preheat over medium-high heat.
• Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
• Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
• Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.