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Mexican
Rice Recipes
The Mexican rice (as
in rice and beans) served in Mexican restaurants in the U.S. is not
representative of the traditional dishes of Mexico. Read on to learn
about the variations and heritage of this humble grain.
History Of Rice In Mexico
Rice is not a New World food. Rice was introduced to Mexican via the
Philippines, then transported to Acapulco in the famous ship Nao de
China (Diana Kennedy, Art of Mexican Cooking).
The Spaniards later found the lush tropical climate of Veracruz
region of Mexico to be a perfect growing ground for rice. From
there it grew to culinary prominence.
Many Uses of Rice In Mexican Cooking
Rice is traditionally served as the second course of the midday meal.
It may be served turned out of a mold to be eaten with beans or with
fish. The serving of "rice and beans" next to each other on a dinner
plate is not at all typical in Mexico.
Rice is not only reserved as a savory dish but it is also used in
desserts, cakes, vegetable puddings, tamales,
atoles and even the well known rice drink,
horchata.
Type Of Rice
The rice most commonly used in Mexico is a long-grain with a fleck of
the germ left on. When cooked the rice expands to 4 x's its
volume. The long grain rice found in the U.S. is really not the
same. Both Rick Bayless and Zarela Martinez recommend using a
medium-grained white rice for best results.
Preparation Styles
Pilaf - Most Mexican rice is served "pilaf" style. The rice grains
are browned and then simmered in broth. Sometimes bits of carrot, onion
and peas are added.
Brothy rice - In Veracruz the traditional preparation is a
creamier rice almost a cross between a risotto and a paella.
Rice In Cazuela
The clay cazuela imparts a very specific
earthy flavor to rice. The grains can be soaked, drained then
fried until brown. Add liquid and simmer uncovered until the rice
is tender or Diana Kennedy suggests, cover the
cazuela with a towel and a lid.
General Preparation Tips
Rinsing or Soaking
Although it is not necessary to soak rice purchased here in the U.S. it
can decrease the overall cooking time and assist in the absorption of
flavors from other ingredients. Most of the Mexican culinary authorities
agree that rinsing is a must. Place the rice
in a colander and rinse it repeatedly until the water runs clear. This
removes some of the starch so you'll have a less "sticky" result.
Storing Leftover Rice
Ms. Kennedy suggests packing the rice in thin packets using heavy-duty
aluminum foil then freezing. The foil packets need not be
defrosted just place them in the oven at 350 degrees F for about 30
minutes. Avoid re-steaming which depletes the flavors.
Mexican Red
Tomato Rice
This recipe is by Rick Bayless and was
designed to prepare on an outdoor grill. You can also prepare it
in your kitchen. Simply char the tomatoes in the oven or on a stove top
grill if you have one. Roasted tomatoes add nice rich, smoky
flavor.
I N
G R E D I E N T S
1 (15-oz.) can whole tomatoes, drained
1/2 small white onion, roughly chopped
2 garlic cloves, halved
1-3/4 cups chicken broth or water
Salt
1-1/2 tablespoons olive oil
4 whole tomatoes, unpeeled
1-1/2 cups rice (medium-grain)
2 carrots, scraped, chopped into 1/4-inch pieces
3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end
1/4 cup chopped fresh parsley
1/2 of a 10-oz. box frozen peas
I N
S T R U C T I O N S
In blender or food
processor, combine canned tomatoes with onion and garlic. You may add
tomato juices to the measure of chicken broth or water. Blend tomatoes
smooth to equal a generous 1 cup. Heat broth or water until steaming;
season with salt. Lightly oil tomatoes. Grill the tomatoes to char their
skins. When cool, remove most of the peel and roughly chop; set aside.
In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to
hot oil and stir regularly during a cooking period of 5 minutes. If some
rice kernels start to brown, that's fine. Add tomato mixture and
carrots. Stir a couple times, then let cook until reduced and somewhat
dry-looking, 3 minutes.
Add the warm broth or water, the chilies and parsley; stir thoroughly
and scrape down any rice kernels clinging to the side of the pan. Cover
pan with lid and place on a range burner, or if pan is appropriate,
place on cooking grate of charcoal or gas grill (indirect, medium heat).
Cook for 15 minutes or until almost all liquid is absorbed. Add peas and
grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional
minutes.
Gently fluff the rice with a fork when done. Remove the chilies or pull
out and use to decorate the top of the rice, and serve.
Recipes from Chicago chef Rick Bayless for Weber-Stephen Products Co.
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More Mexican Rice Recipes
Arroz
a la Mexicana - Chef Diana Kennedy's recipe for the traditional
Mexican Rice dish.
Arroz
a la Poblana - Rice Pilaf , Corn,
Roasted Chiles, Cheese. This is a delicious recipe that makes a perfect
vegetarian main course.
More Mexican Recipes, Foods, Cooking
Articles - Learn about
Mexican Cooking Tools and ingredients
Buy- Mexican
Cooking Tools
Buy-Mexican
Ingredients
Mexican Foods Dictionary
Mexican Tortillas and Breads Recipes
Mexican Salads and Vegetables, Beans and Rice Recipes
Mexican Poultry Recipes
Mexican
Meat Recipes
Mexican
Fish Recipes
Mexican Eggs and Cheese Recipes
Mexican Dessert Recipes
Mexican Drinks and Beverages Recipes
Mexican Appetizers, Salsas and Snacks Recipes
Listing of all
Mexican
All Recipes (Over 300)
Credits and Sources
Authentic
Mexican - By Rick Bayless. This is still our favorite Bayless book
packed with tradition, history and updated versions of Mexican classic
recipes.
Mexican Everyday - By
Rick Bayless. Rick's latest book. This is a great book if you want to
keep your recipes "traditional Mexican" but you don't have a lot of time to
cook.
Zarela's Veracruz - By Zarela Martínez.
Zarela features recipes from Veracruz, Mexico. Her recipes are easy to
follow and remain traditional to the culture.
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