I can accredit her with all of my Mexican cooking skills. Starting from a young age, I would sit in her kitchen during the Summers we spent in Michigan and help her cook. Everything from flour tortillas to beans, rice and everything in between. Some of them are still a work in progress but one thing I have mastered is the rice fluffy, tender and delicious. Just like she used to make it.
Esmer's Rice1 cup long grain white rice, preferably Comet brand* see note
2.5 cups water
1.5 tablespoons tomato knorr or tomato bouillon
1 garlic clove, minced
1 green bell pepper, sliced thick
1-2 tablespoons vegetable oil
Stir together the water and knorr, heat in the microwave on high for 4 minutes.
Meanwhile, In a large skillet heat oil over medium/high heat, add the rice and garlic, saute for 3 minutes then add the bell pepper, stirring constantly to prevent burning. Continue to cook the rice until lightly browned.
Add the hot water/knorr mixture and bring to boil. DO NOT STIR, VERY IMPORTANT!
Reduce heat to low, cover and simmer for approx 20 minutes or until all the water has evaporated. AGAIN, DO NOT STIR! VERY IMPORTANT!
Let sit for 5 minutes before serving.
NOTE* Comet Rice can be found in most stores throughout Texas. However, I do not live in Texas and can only get my hands on it when I go. Any long grain white rice will do but I find that La Preferida is a close second to Comet. There is something about how the rice fluffs when it is cooked :)
|A necessity for Mexican Cuisine!|
|Time to cover and simmer|