Mexican Hot Rice Recipe
Ingredients
| Rice | 1/2 Cup (16 tbs), uncooked | |
| 2 tablespoons lard or bacon drippings | ||
| Onion | 1 Large, finely chopped | |
| Ripe tomatoes | 4 Large, chopped | |
| Chicken stock | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 3 tablespoons ground mild red chile, or hot chile for spicier flavor | ||
Directions
1 Rinse the rice well with several washings of cold water.
2 Heat the lard or bacon drippings in a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook until it is golden.
3 Add the tomatoes, boiling stock, salt and chile. Add chile 1 tablespoon at a time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if needed.
2 Heat the lard or bacon drippings in a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook until it is golden.
3 Add the tomatoes, boiling stock, salt and chile. Add chile 1 tablespoon at a time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if needed.
Chef
