Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican rice pilaf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Mexican Rice Pilaf is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mexican Rice Pilaf is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook mexican rice pilaf using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Rice Pilaf:

1. Prepare white rice
2. Prepare chicken stock
3. Prepare bacon; small dice
4. Take tomato bouillon cube
5. Make ready 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. Rice pilaf is a dish where rice is cooked in a seasoned broth. There are a variety of rice pilaf dishes and each has their own unique flavor.

So that is going to wrap it up for this exceptional food mexican rice pilaf recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!