Pollo asado tacos


 
Richard Garcia said:
Terrific cook and how do you prepare your Mexican Rice?
Click to expand...
i cubed up one yellow onion and one jalapeno.
added them both to a sauce pan with a large knob of unsalted butter, some avocado oil (any neutral oil will do) and sauteed for around one minute.
then added one two cloves of crushed garlic and immediately added once cup of dry basmati rice (you can use any rice, but you might want to rinse the starch off any rice besides basmati).
add in two teaspoons of chicken powder and two large tablespoons of tomato paste, or two diced roma tomatoes.
stir this all to toast the rice and blend the tomatoes into the rice as well.
add two cups of water and around 1/2 can drained corn. you can use fresh corn too. add as much or as little as you desire.
mix and stir to incorporate the ingredients.
bring all this to a boil and then immediately cover and lower heat to simmer on the lowest burner setting for 10 minutes.
do NOT uncover the lid to peek or look at the cooking rice.
after the 10 minute covered simmer, LEAVE the rice covered and let it rest for 10 minutes. NO PEEKING.
after the 10 minute rest, you can uncover the rice and fluff with a fork. it's ready to serve.

notes: too much avo oil or butter and the rice will be greasy. too little of either of these two ingredients and you rice will be clumpy and thick. i do this all by eye, having made this and similar rice dished for over 30 years. i am sure you will dial this fats part in fairly quickly with your skill set.

dress or garnish the rice with fresh chopped cilantro for added flavor. or italian parsley too.
 
Brett-EDH said:
i cubed up one yellow onion and one jalapeno.
added them both to a sauce pan with a large knob of unsalted butter, some avocado oil (any neutral oil will do) and sauteed for around one minute.
then added one two cloves of crushed garlic and immediately added once cup of dry basmati rice (you can use any rice, but you might want to rinse the starch off any rice besides basmati).
add in two teaspoons of chicken powder and two large tablespoons of tomato paste, or two diced roma tomatoes.
stir this all to toast the rice and blend the tomatoes into the rice as well.
add two cups of water and around 1/2 can drained corn. you can use fresh corn too. add as much or as little as you desire.
mix and stir to incorporate the ingredients.
bring all this to a boil and then immediately cover and lower heat to simmer on the lowest burner setting for 10 minutes.
do NOT uncover the lid to peek or look at the cooking rice.
after the 10 minute covered simmer, LEAVE the rice covered and let it rest for 10 minutes. NO PEEKING.
after the 10 minute rest, you can uncover the rice and fluff with a fork. it's ready to serve.

notes: too much avo oil or butter and the rice will be greasy. too little of either of these two ingredients and you rice will be clumpy and thick. i do this all by eye, having made this and similar rice dished for over 30 years. i am sure you will dial this fats part in fairly quickly with your skill set.

dress or garnish the rice with fresh chopped cilantro for added flavor. or italian parsley too.
Click to expand...
Bret,Munchas Gracias!
 
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