Friday, November 15, 2013

Mexican Rice

Mexican Rice

Mexican Rice - Sopa de Arroz

(Makes 20 servings)

7 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain white rice 
1 8-ounce can tomato sauce 

1 In 3-quart saucepan, bring broth and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.

4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.

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