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Try this Traditional Dish and You'll Only Miss the Mariachis
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Mar 15, 2022 - 5:18:56 AM
(HealthNewsDigest.com) - When it comes to describing internationally popular cuisines, there is a tendency to talk about the flavors, the textures and the combination of ingredients which come together to create a particular way of cooking and eating.
Now, when it comes to Mexican cuisine, there’s what is considered an extra and definitely key point: the element of tradition. Mexican cuisine is deeply rooted in the origins of the area and the ancient communities that lived there like the Maya and other Mesoamerican pre-Columbian civilizations.
As you can imagine, these groups had their own ways of cooking, that’s a given. But they also developed ways of planting and harvesting. And naturally, this led to a more organic cuisine which is still a characteristic today. That is why among the most used ingredients, you will find maize, beans, fruit and vegetables such as tomatoes, potatoes, avocados and peppers.
Now, after the Spanish Conquest, several other ingredients were introduced to this culture and nowadays, there is a mix of both in every recipe you find. It won’t come as a surprise to you to read that rice is at this top five list of ingredients that were imported but very well received and greatly adapted to Mexican cuisine. Before diving into the recipe, you’re most welcome to visit this link for more information on traditional Mexican rice: https://mahatmarice.com/recipes/traditional-mexican-rice/
Part of the Mexican tradition is also simplicity, so the real Mexican rice is made with basic and easy-to-find ingredients. Besides, it is easy to make and it is a dish done in about forty minutes, not to mention it can be a main dish, but it is also one of the most common and greatest side dishes. It’s the perfect accompaniment to meat and fish and it can be stored and eaten as a left-over. Talk to a Mexican family and they’ll tell you themselves: simple, yummy and versatile, why wouldn’t they have it all the time?
Olive oil.
2 cups of rice.
1 diced onion.
1 diced tomato.
2 tsp of garlic powder.
1 tsp of black pepper.
1 tsp of salt.
4 oz. tomato sauce
2 cups of chicken broth.
Preheat a medium-size pan to a low heat. Pour some olive oil and, once it’s hot, brown two cups of long grain rice. Stir continuously to make sure the rice doesn't get burnt which can easily happen if not moved. This will not take more than a couple of minutes.
Once it’s browned, take the pan to a medium to high heat and add the diced onions and tomatoes. Keep stirring the mix for about a minute.
Add the chicken broth and tomato sauce and mix all the ingredients making sure the liquid ingredients blend in together.
Add salt, black pepper, garlic powder and any other seasoning you like. Remember it’s always easier to add flavor, so don’t go all in at once. Mix and stir.
Leave the rice to come to a boil with the pan fully covered with its lid. Once it boils, take the heat to simmer and let it cook for about twenty minutes. Along that time, try not to lift the lead.
Once it’s done, lift the lead, give it a taste and make sure it’s fully cooked and well seasoned. If it’s not fully cooked, add as much water as needed and cover the pan again. Let it cook until the water is evaporated and the rice fully cooked.
If you don’t have much time to slice the fresh vegetables, you can use onion powder and use a tomato flavor cube.
If you’re going to use tomato paste instead of tomato sauce, just use two teaspoons of it.
Mexican food always has a chili component so, among the seasonings you may want to add, consider using chili powder.
Needless to say, this easy-to-make, easy-to-combine dish will certainly bring Central-America to your table. Grill some meat, serve some rice and play a song from Natalia Lafourcade ft. Los Macorinos in the background: get ready to be swept off your feet by Mexican culture.