You will notice we use both coriander and cilantro in this Mexican Rice recipe but they actually taste different even though they both come from the cilantro plant. You can also omit the lime and let each person customize their own rice if they prefer. Add lime juice to taste. Lime is optional but it adds a wonderful fresh, bright pop.When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out. If rice is still wet, don’t worry, it will continue to absorb the 10 minutes while it is steaming.If liquid evaporates before rice is done, then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.Once the water is evaporated, the rice still might seem “wet” but this will take care of itself when we replace the lid and let it sit for 10 minutes. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. Next, bring the contents to a boil, cover, and reduce heat to LOW. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle. ![]() Tomato bouillon cubes or powder can be found in almost every grocery store for about $2.
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