Los Tios Mexican Rice (LID)

Los Tios Mexican Rice

The recipe is from Los Tios Mexican restaurants in Houston, Texas. It’s one of my favorites. I found it in The Tex-Mex Cookbook by Robb Walsh (Broadway Books, 2004). It’s a fabulous recipe. I adapted it slightly for LID.

Los Tios Mexican Rice

2 cups unsalted (or homemade) chicken stock
1 tomato, coarsely chopped
1 to 2 cloves garlic
2 T. vegetable oil
1/2 onion, chopped
1 cup raw white rice
2 serrano chiles
1/2 cup carrots, minced
pinch of ground cumin
pinch of black pepper
non-iodized salt (I use Morton’s Coarse Kosher Salt)

In a blender, combine the broth, tomato, and garlic. Puree and set aside. Heat the oil in a heavy-lidded skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the rice; saute until it turns opaque without browning. Add the broth puree, chilies, carrots, cumin, and pepper. Salt to taste. Bring the rice to a boil and reduce the heat. Cover tightly and simmer for 25 to 30 minutes (mine was good at 20 minutes, so keep an eye on it). Do not remove the lid during cooking. Allow to stand for 5 minutes after turning off the heat.

2 Comments (+add yours?)

  1. Trackback: LID Round 2, Day 5 | On a Butterfly's Wings
  2. Trackback: LID Round 3, Day 6 | On a Butterfly's Wings

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