Mexican Rice

This is a tasty way to serve rice along with all manner of chilis. It’s also very straight forward to make, and most of the time, you just ignore it while cooking the accompaniments. I can’t tell you for sure how authentic this recipe is, but it can’t be far off where it’s supposed to be. If you want to use brown rice instead of white (which will make it even less authentic, I’m sure), you’ll need to increase the amount of water used by another cup (8 fl. oz). If your rice runs out of water before it has finished cooking, just add another 1/2 cup or so of water, and return to the heat again.

I know. I know. You saw this picture in the last post .... but now I'm talking about the rice in the middle. :-)

I know. I know. You saw this picture in the last post …. but now I’m talking about the rice in the middle. 🙂

2 cups (16 fl. oz.) long grain white rice
1 cup (8 fl. oz.) ranchero sauce
1/2 tsp salt

Rinse and drain the rice in a sieve to remove any loose starch that would make the rice stodgy.

Put all the ingredients in a medium sized saucepan (or a rice cooker) along with 2 1/2 cups of water.

Bring the lot to a simmer, and cook (tightly covered) until the water has almost all been absorbed and the rice is very nearly soft. Turn off the heat, and let it rest of 5 minutes while it finishes cooking. Fluff the rice gently with a fork before serving.

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