Today Jenn came to my Around the World with Rice class and shared a recipe with us that has been
passed down through her husband’s family for generations. She shared that Mike’s mom
learned from his Grandma who was married very young and moved in with her
in-laws. Her mother-in-law taught her everything about cooking.
Most of the kids had had Mexican rice before. When we finally sat down to eat, Jenn was tickled to hear one of the kids declare: "This is ten times better than the rice at Papa Chano's!" Sweet.
Procedure
Grind cumin, pepper, garlic, and chicken stock in molcajete.
Add spices, tomato sauce and water to pan. Bring to a boil and add about 2 t salt (to taste). It
Most of the kids had had Mexican rice before. When we finally sat down to eat, Jenn was tickled to hear one of the kids declare: "This is ten times better than the rice at Papa Chano's!" Sweet.
We talked about a molcajete which is a stone tool, the traditional Mexican version of the mortar and pestle. It’s similar to the South American batan and used for grinding various foods.
When Mike came by and tasted the rice, toward the end of class, he told us that he doubles the amount of cumin seed, pepper, garlic, and tomato sauce from his grandmother's recipe. But it's hers that I've shared below.
Ingredients
- 4 T oil
- 2 C long grain rice
- 2 t cumin seed
- 1 t pepper
- 2-4 cloves garlic
- 2 T Knorr chicken stock
- 1/2 minced yellow onion
- ½ can (8 oz can) tomato sauce
- 4 C water
Fry rice in oil on low heat till lightly toasted. Add onions until they start to turn translucent.
should taste a little salty. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes.
Optional: Add frozen veggies. Another variation is to partially cook chicken (boil breasts, thighs, pieces) and then put the chicken in after step 3.
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