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Mexican Rice III
Reviews:
March 13, 2008

Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze in the juice of 1/2 fresh lime just before covering. THE SECRET TO GETTING THE RICE TO "FLUFF UP" is 1) use long grain white rice, 2) make sure whatever liquid you use is HOT when you add it, 3) ALWAYS use twice as much liquid as rice (1 cup rice, 2 cups chicken broth or water) and 4) once you cover your pot and turn your burner to low, DON'T TOUCH the rice, DON'T LIFT the lid, don't stir it, let it do it's thing. After 20 minutes turn burner off but let the pot sit for at least another 5 - 10 minutes before removing the lid. You will have perfect rice, every time.

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