* Exported from MasterCook * Mexican Rice (Arroz Mexicana) Recipe By : Houston Chronicle, May, 1997 Serving Size : 1 Preparation Time :0:00 Categories : Mexican/Tex-Mex Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups uncooked rice 3 tablespoons cooking oil or shortening 1 medium onion -- diced 1 garlic clove -- diced 2 beef bouillon cubes dissolved in 2 cups -- water 1 can (8-ounce) tomato paste 1 tablespoon minced parsley -- fresh or dried 1/2 pound fresh mushrooms -- thinly sliced -- (optional) 1 tablespoon ground cumin (comino) 1 teaspoon ground coriander Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking. "From Chronicle files. Rusty Stover, the reader who contributed it in 1982, wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned first in a skillet. This adds to the flavor. It (this recipe) was taught to me by a Mexican housewife in Santa Maria, in the Valley.' " By Lou Parris on May 13, 1997 - - - - - - - - - - - - - - - - - -