Recipe - Garrys Mexican Rice

1 tablespoon Oil
1 One half cup Long grain rice
3 One half cup Water
1 tablespoon Cumin seed
6 Cloves garlic; chopped
One half md Onion; chopped
1 cn Tomatoes
4 teaspoon Wyler's Granulated Chicken
Boullion

This is my favorite way to make rice. Although it is Mexican style, it can
be served with just about any main dish, especially grilled meats. I always
make this when I have fajitas.

This recipe is adapted from one my mother aquired when I was a child so I
grew up eating this rice. I was around 9 or 10 years old and we lived in
Port Lavaca, Texas (on the Gulf Coast). There was a small family run
TexMex restaurant that we used to eat in frequently. The enchiladas were
great and the rice they served with them was delicious. One day my mother
asked the Mexican woman who did the cooking if she would share the recipes
and she did. The changes I have made is to add onion and the Wyler's
boullion, the original called for just water and salt. I also use a
different cooking method that I prefer, cooking uncovered at first and then
covering later. This produces perfect, fluffy, individual grain rice every
time.

Drain and chop the tomatoes reserving the liquid. Add enough water to equal
3 One half cups of liquid total. Dissolve the boullion in the liquid. Sometimes
I use a large fresh tomato instead of canned.

Heat the oil over medium heat in a large frying pan. Add the rice and saute
until it puffs up and turns a light golden color. Add the cumin, garlic,
and onion. Fry for about 1 minute. Add the tomatoes and fry until any
remaining liquid has evaporated stirring constantly. Add the liquid and
stir to mix the rice. IMPORTANT Do not stir the rice again!

Lower the heat and simmer the rice until the liquid level is just below the
surface of the rice and holes begin to form in the rice. (About 10 15
min.) Cover the pan and continue cooking on very low heat until all the
liquid is absorbed. (Approx another 15 minutes).

Before serving stir and fluff the rice. I guarantee you will get rave
reviews when you serve it.

Recipe By : Garry Howard

Posted to FOODWINE Digest 29 Sep 96

Date: Mon, 30 Sep 1996 10:25:30 0400

From: Garry Howard g.howard@IX.NETCOM.COM

NOTES : Recipe by Garry Howard, Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cooking Website http://members.aol.home/garhow/cooking.htm