Rocio Mexican Kitchen

 

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Ellen's Food Moments

Better Connecticut

Hartford Magazine

Side Dishes

Mexican Rice

2 tbsp olive or canola oil
1 ½ cups of jasmine rice
A few slices of white onion
1 tbsp of powder chicken bouillon

Put oil in a 10 inch skillet.
Sauté the onion.
Add the rice; keep moving until it turns opaque white.
Add 2 cups of hot water to the rice.
When it boils, add the chicken bouillon.
When it boils again, add corn.
Cover and reduce heat to low.
Cook for about 20 minutes.

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Mexican Red Rice

2 tbsp olive or canola oil
1 ½ cups of jasmine rice
A few slices of white onion
4 tomatoes (if not handy, use a can of plain tomato sauce)
1 clove of garlic
1 tbsp of powder chicken bouillon

Put oil in a 10 inch skillet.
Sauté the onion.
Add the rice; keep moving until it turns opaque white.
Blend the tomatoes with the garlic and the bouillon to a smooth sauce consistency.
Add 2 cups of hot water to the rice.
When it boils, add the tomato sauce.
When it boils again, add corn.
Cover and reduce heat to low.
Cook for about 20 minutes.

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Creamy Poblano Rice

2 tbsp olive or canola oil
1 ½ cups of jasmine rice
A few slices of white onion
1 tbsp of powder chicken bouillon
1 Poblano Pepper
1 pint of cooking crème or Mexican Sour Crème
1 cup of corn kernels
¼ lb bacon cut in small pieces

Fry the bacon, set aside.
Put oil in a 10 inch skillet.
Sauté the onion.
Add the rice; keep moving until it turns opaque white.
Add 2 cups of hot water to the rice.
When it boils, add the chicken bouillon.
Cover and reduce heat to low.
Cook for about 20 minutes.
Add bacon, cooking crème and corn. Spread evenly.