MEXICAN ROOMBA RECIPES

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BEST MEXICAN RICE RECIPE | HOW TO MAKE AUTHENTIC MEXICAN ...



Best Mexican Rice Recipe | How to Make Authentic Mexican ... image

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Steps:

  • Adjust rack to middle position and preheat oven to 350.
  • Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  • Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  • Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  • Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  • You'll love this rice! Money back guarantee.

Nutrition Facts : Calories 280.1, FatContent 9.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 644.6, CarbohydrateContent 42.3, FiberContent 1.9, SugarContent 2.6, ProteinContent 5.4

BUTTERMILK FRIED FROG LEGS RECIPE BY ANGELA CARLOS



Buttermilk Fried Frog Legs Recipe by Angela Carlos image

Close your eyes and taste these deep fried frog legs. You might be surprised at how much the flavor resembles that of chicken.For The Deadliest Dishes in the World, click here.For  Crazy Easy Chicken Recipes, click here.

Yield 4

Number Of Ingredients 8

2/3 cup corn flour
pinch of salt
pinch of cayenne pepper
1 teaspoon garlic powder
2 pound fresh frog legs
1/3 cup buttermilk
vegetable oil, for frying
lemon wedges, for serving

Steps:

  • Combine the flour, salt, pepper, and garlic powder in a medium bowl, set aside. Dip the frog legs into the buttermilk. Then dredge them in the flour. Add 2 inches of oil to a medium pan and heat to 375 degrees F. Cook the frog legs in batches to not overcrowd the pan for 1 to 2 minutes per side. Drain on a paper towel lined plate. Keep warm in a 325 degree F oven until you are ready to serve. Serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 600 calories, SugarContent 1 g, FatContent 42 g, CarbohydrateContent 16 g, CholesterolContent 114 mg, FiberContent 1 g, ProteinContent 40 g, SaturatedFatContent 3 g, SodiumContent 244 mg, TransFatContent 0.3 g

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From mylatinatable.com
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