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Title: Mexican Rice (Arroz Mexicana)
Yield: 1 Servings

Ingredients

  1 1/3 c  uncooked rice
      3 tb cooking oil or shortening
      1 md onion -- diced
      1    garlic clove -- diced
      2    beef bouillon cubes
      1    dissolved in
      2 c  water
      1 cn (8-ounce) tomato paste
      1 tb minced parsley -- fresh or
      1    dried
    1/2 lb fresh mushrooms -- thinly
      1    sliced
      1 tb ground cumin (comino)
      1 ts ground coriander

Instructions

Fry rice in oil in large (12-inch) skillet over medium heat until an
opaque yellow, stirring to prevent burning. Add onion and garlic;
saute 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.' "

Recipe By : Houston Chronicle, May, 1997 By Lou Parris
on May 13, 1997 Date: 26 May 97 Mastercook
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