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<blockquote data-quote="moreluck" data-source="post: 794583" data-attributes="member: 1246">Mexican Rice from Serrano&#039;s CafeThis was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90&#039;s. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now I have high cholesterol, no more bacon fat unless I absolutely have to....lolIngredients<ul>
<li data-xf-list-type="ul">1 cup Basmati Rice</li>
<li data-xf-list-type="ul">0.25 white onion small, minced</li>
<li data-xf-list-type="ul">1 garlic minced</li>
<li data-xf-list-type="ul">0.5 carrot minced</li>
<li data-xf-list-type="ul">1 ts knorrs dry tomato boullion</li>
<li data-xf-list-type="ul">2 Tb oil</li>
<li data-xf-list-type="ul">1 Tb butter</li>
<li data-xf-list-type="ul">2 cups water</li>
<li data-xf-list-type="ul">1 Salt and pepper to taste</li>
</ul>PreparationRinse rice under cold water in a colander until water is clear?dryIn a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extrememly hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn&#039;t brown, that&#039;s ok.Then add water, the pot will steam so watch your head, lol, then add the tomato boullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes.</blockquote>

[QUOTE="moreluck, post: 794583, member: 1246"] [B]Mexican Rice from Serrano's Cafe[/B] [I]This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now I have high cholesterol, no more bacon fat unless I absolutely have to....lol[/I] [B]Ingredients[/B] [LIST] [*]1 cup Basmati Rice [*]0.25 white onion small, minced [*]1 garlic minced [*]0.5 carrot minced [*]1 ts knorrs dry tomato boullion [*]2 Tb oil [*]1 Tb butter [*]2 cups water [*]1 Salt and pepper to taste [/LIST] [B]Preparation[/B] Rinse rice under cold water in a colander until water is clear?dry In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extrememly hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok. Then add water, the pot will steam so watch your head, lol, then add the tomato boullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes. [/QUOTE]

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