Mexican Rice is a Treasure of Comida Casera
Mexican rice is loved in every Texas Mexican American home, from Houston, to San Antonio, to McAllen, to Monterrey. Each family has its own special and cherished recipe that evokes memories of childhood, family, celebrative moments, and times that were not so good. I’d like to share my recipe, the one I remember from my family. Please let me know what you think, and also, I’d be glad if you will share yours with me.
Although each family’s recipe will be unique, the main flavor character is always the same. Every recipe shares the same basic flavor profile that is constructed by the Texas Mexican Trinity of spices: ajo, pimienta, comino, (garlic, black pepper, cumin). This unique spice trio distinctive and unique to the Texas Mexican culinary region of south Texas and northeastern Mexico.
NOTE: Later this summer I will have a very special announcement about this holy trinity of spices that produces a unique, delicious aroma and abounds in every Texas Mexican American kitchen. Please stay tuned.
Mexican Rice Recipe
This recipe is adapted from my cookbook, “Truly Texas Mexican: A Native Culinary Heritage In Recipes”
Ingredients (serves 4)
1 cup long grain rice
1 Tbsp Canola oil
2 cups water
1/2 tsp cumin
1/4 tsp black peppercorns
1/2 tsp salt
1 garlic clove
1 small tomato, diced
1. In a molcajete make a paste of the cumin, black peppercorns, salt and garlic.
2. In a deep skillet heat the oil and sauté the rice over medium heat until it begins to take on some color.
3. Add some of the water to the molcajete to remove all the ingredients and pour into the rice, being careful with the splatter. Add the diced tomato and its juice.
4. Bring the water to a boil, lower the heat to very low and cover.
5. Cook, covered, for 15 minutes or so until the rice is fully cooked. Try not to remove the cover more than once as you check for doneness.
The rice will be tender, fluffy and gently aromatic of cumin and black pepper.