Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mexican rice pilaf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mexican Rice Pilaf is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mexican Rice Pilaf is something which I’ve loved my entire life. They are nice and they look fantastic.

Bring The French Quarter To Your Kitchen With Zatarain's® Recipes & Ideas For Inspiration. This rice came out very sticky and when I looked at the ratio of rice-liquid with your basmati rice pilaf, there is almost one cup more liquid with the Mexican rice recipe (not including the tomato paste) compared to the basmati pilaf. I have used converted rice for years but never with this rice-liquid ratio.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mexican rice pilaf using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mexican Rice Pilaf:

1. Get 1 C white rice
2. Get 2 C chicken stock
3. Get 3 slices bacon; small dice
4. Make ready 1 tomato bouillon cube
5. Prepare 1 pinch kosher salt and black pepper

Cover, and bring to a boil over high heat. Stir tomato and shredded cheese into hot cooked rice. Add the rice and broth, season with salt, and bring to a boil. By toasting the rice, not only will it lend a nuttier flavor, but the final dish will be more fluffy and dry-just like you get in your favorite Mexican restaurant.

Steps to make Mexican Rice Pilaf:

1. Slowly render fat from bacon. When bacon is crispy, remove with a slotted spoon and set aside for use in another dish, snack, or garnish.
2. In a seperate saucepan, heat chicken stock to a simmer.
3. Add bouillon cube to hot bacon fat. Turn heat up to medium. Break up with a wooden spoon and stir until dissolved.
4. Add rice to bacon fat. Turn up heat to high. Stir to coat. Add a pinch of kosher salt and black pepper. Add extra bacon fat, butter, or oil if additional fat is needed to coat every grain of rice. Cook for 1-2 minutes.
5. Add chicken stock. Stir. Bring to simmer. Cover. Simmer on low heat for approximately 20-25 minutes, or until liquid has evaporated. Using a clear lid is very helpful. Remove from heat and allow to steam for 5 minutes. Do not remove lid until then. Fluff.
6. Variations; Pigeon peas, butter, vegetable/canola/olive/peanut oil, onions, shallots, jalapeños, paprika, habanero, celery, celery seed, cumin, coriander seed, lime, crushed pepper flakes, cayenne, cilantro, chili powder, serrano, poblano, diced tomatoes, diced green chiles, tomato paste/puree/sauce, salsa, corn, zucchini, sofrito, vinegar, wine, beer, tequila, adobo, chipotle, ancho chile, vegetable stock, ground red pepper, ground jalapeño powder, dried minced onions, garlic, garlic powder, onion powder, bay leaf, annatto, saffron, parsely, bell peppers, lard,

EQUIPMENT NECESSARY TO MAKE SPICY MEXICAN RICE PILAF. This is a simple dish to prepare. Fine mesh colander or strainer to rinse the rice; Large, deep. This is a variation of Mexican Rice. There are so many different recipes.

So that’s going to wrap it up for this special food mexican rice pilaf recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!