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 denisue_10509007
Puyallup, WA
on June 01, 2012
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Despite the really odd picture, I read the reviews and decided to make this rice. I used shortening instead of the lard and used turmeric in place of the saffron. Keep in mind to use less turmeric as it is stronger in flavor than saffron. I thought I would have to times this recipe by three to feed 20 people but doubling it is plenty for all! I also used chicken stock for flavor. One of the best rice recipes I have made and am confident our guests will enjoy it. Now.....get a different picture of it on the website! :
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!
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