Mexican Rice
Recipes / Snacks & Accessories
This recipe comes from a long lineage of Mexican mothers and, in particular from my friend’s grandmother, Berta Garza. After tasting it at a birthday party the other day, it’s been rotating in my kitchen pots on repeat ever since.
This is a mexcellent way to enjoy chicken broth and white rice – two ingredients which are highly regarded in Traditional Chinese Medicine as the ultimate nourishment for your life-force ‘Qi’.
Rice slightly dries out dampness (which we don’t want) from the body and maximises the nutritional value of whatever it’s eaten with. As for chicken broth, it’s not only delicious but also packed with goodness to heal and protect your gut, increase immunity and fight inflammation.
This golden combination go hand in hand with onion (containing lots of sulphur which is great for detoxing), garlic (a superstar on its own), tomatoes (packed with incredible antioxidant capabilities thanks to lycopene), and cumin (which aids digestion).
Ingredients
4 medium tomatoes
3 garlic cloves
1/2 tsp cumin
salt and pepper
1 medium onion
200 g (1 cup) rice
500 ml (2 cups) chicken stock
1/2 medium capsicum
Method
Place tomatoes, garlic cloves, cumin, and salt and pepper in a high-speed food processor and mix until well combined. Set aside.
In the (g)olden days the tomato and spices were grated by hand in a molcajete so this option is also available.
Bring chicken stock to the boil in a pan.
In a medium-sized saucepan, sauté onion for a few minutes and then slowly add rice. Stir to combine a few times and wait until rice is translucent.
Use a spoon to make a well in the middle of the rice and add the tomato mixture in the middle. Cover pan and cook for a couple of minutes before adding the boiled chicken stock.
Add capsicum (this is for flavouring the rice only remove before serving).
Bring to a boil, then cover pan and simmer for
15 - 18 minutes until stock is evaporated and the rice is light and fluffy.
Serve as a side dish or add veggies and legumes for a little main meal.
Notes
Don’t over stir the rice or it will be mushy.
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