Mexican Rice

By Delk

Thank you to my daughter Wendy for this one.

Ingredients

• 2 cups long grain rice
• 3 T Olive oil
• 2 cloves garlic, slightly crushed with blade of knife
• 3 shallots chopped (finely diced)
• 1 small onion, chopped (finely diced)
• 1 med Serrano pepper, (finely diced)
• 1 T tomato paste or 3 T tomato sauce
• 1 tsp cumin
• 1/2 tsp black pepper
• 2 tsp salt
• 1 qt chicken stock
• 1 tsp tamarind paste
• Cilantro stems and leaves

Preparation

Step 1

Put olive oil, shallots, onion, and Serrano pepper in COLD skillet. Place skillet on low to medium heat and sauté until onions are translucent. Add black pepper, cumin, stir until you can smell the cumin, then add tomato paste and cook, stirring constantly, until the tomato paste thickens. Add rice and continue to stir and cook until the rice is evenly coated with the tomato mixture. Add salt, garlic cilantro stems, 1 cup chicken stock and tamarind. Bring to a boil, then simmer over low heat. Check frequently. Add more stock, on cup at a time, as it is absorbed by the rice. Repeat until rice is tender but firm. Garnish with chopped cilantro leaves.