This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now i have high cholesterol, no more bacon fat unless I absolutely have to....lol
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| Lisa's Corner, Recipe and Photo RECIPE 1 cup Basmati Rice 1/4 white onion; small, minced 1 Garlic; minced 1/2 carrot; minced 1 ts knorrs dry tomato bullion 2 tbsp oil 1 tbsp butter 2 cups Water Salt and pepper; to taste Instructions: Rinse rice under cold water in a colander until water is clear?dry In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extremely hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok. Then add water, the pot will steam so watch your head, lol, then add the tomato bullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes. |
Cheryl's Comment,
ReplyDeleteFor those wandering, My sis lisa and I owned the little cafe in Florida, Port St. Joe, in the 1990s. It was just her and I and it was inside The Port St. Joe hotel, It was alot of work but it was fun, I cooked and she waitressed, when my husband got off work, he came down and ran the register and did the books, 16 hour days 4 days a week, i do miss it but its nice to relax and enjoy cooking at home, Oh and the reason we call each other SEEEEEEEEESTERS is because it was a Mexican Restaurant!
That is a yummy rice - we make an Indian version of tomato rice, not too far from the mexican kind - What a lovely idea to recreate restaurant recipes :)
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