This is from my friend Chris R.
Have you ever wondered why the rice you get a good Mexican restaurants tastes nothing like what you get out of a bag or kit at home? The reason is that the classic variety uses puffed rice, which means heating the rice in oil until it’s a little expanded. Kind of like Rice Krispies, but not quiet as much.
The trick to doing this correctly is watching very carefully and stirring gently, but constantly.
- 3 tablespoons oil
- 1 cup uncooked rice, long-grain is best
- ¼ onion, chopped fine
- 1 can Mexican flavored diced tomatoes
- 3/4 cup chicken broth
- seasonings to taste (chili powder, cumin, paprika, etc. But a little is all you need)
- Heat oil in a large sauce pan over medium heat
- Add rice
- Cook until rice begins to turn golden and puffs up
- Add seasonings if desired
- Stir in onions
- Cook until tender
- Add tomatoes and chicken broth
- Bring to a boil
- Reduce heat to low
- Cover and simmer for 20-25 minutes
This is a great side to any Mexican or Spanish dish.