*  Exported from  MasterCook  *
 
                       Mexican Rice (Arroz Mexicana)
 
 Recipe By     : Houston Chronicle, May, 1997 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican/Tex-Mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3  cups          uncooked rice
    3      tablespoons   cooking oil or shortening
    1      medium        onion -- diced
    1                    garlic clove -- diced
    2                    beef bouillon cubes dissolved in 2 cups
                         -- water
    1      can           (8-ounce) tomato paste
    1      tablespoon    minced parsley -- fresh or dried
      1/2  pound         fresh mushrooms -- thinly sliced
                         -- (optional)
    1      tablespoon    ground cumin (comino)
    1      teaspoon      ground coriander
 
 Fry rice in oil in large (12-inch) skillet over medium heat until an opaque
 yellow, stirring to prevent burning. Add onion and garlic; sauté until
 transparent. Add bouillon (be careful pouring it into the pan, as it will
 steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.
 Reduce heat to simmering, cover pan and simmer 20 minutes or until all
 water is absorbed. Check often and stir to prevent sticking. “From
 Chronicle files. Rusty Stover, the reader who contributed it in 1982,
 wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real
 Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned
 first in a skillet. This adds to the flavor. It (this recipe) was taught to
 me by a Mexican housewife in Santa Maria, in the Valley.' ”
 
 By Lou Parris <lbparris@earthlink.net> on May 13, 1997
 
 
 
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