Photo: Mexican Rice Recipe
Ingredients
- 2 tablespoons lard
- 1/2 cup ground pork
- 1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
- 1/2 cup chopped white onions
- 1/4 cup chopped green bell peppers
- 2 teaspoons minced garlic
- 2 cups long grain rice
- 1 large tomato, peeled, seeded and chopped
- 4 cups chicken stock, or water
- 3/4 teaspoon salt
- 1/2 teaspoon saffron
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh cilantro leaves
- 1/4 cup chopped green onions
Directions
In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.
Turn into a decorative bowl and garnish with the green onions. Serve immediately.
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By OneAndrew998
on August 16, 2011
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I did not have ground pork on hand so I used ground beef. It still came out pretty good. I am going to keep this recipe in my file.
By novacook
on August 13, 2011
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I really enjoyed this rice. A colleague had tested it and I wanted to try it out for myself. I used canola oil instead of lard for browning the pork. Otherwise I followed the recipe very closely, using a store-bought chicken stock instead of water. I probably was a little stingy with the saffron because of the cost. The chorizo gave the rice a lot of flavor. The chopping wasn't too labor intensive. I'll like having this for leftovers the rest of the week. Would definitely make this dish again!
By nastygirl1027_1...
Lone Pine, CA
on April 29, 2008
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This recipe has much more ingredients than original mexican rice. We don't usually add chorizo or pork, or lard!
Mexican rice is much more simple but with lots of flavor!
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