Savory Mexican Rice

I used to be surprised when someone told me that they couldn't make rice. It seemed so easy, one of those elementary dishes that you start making when you're a kid. Then, more and more people told me that they had difficulty and, therefore, either used instant rice or avoided it all together. I reevaluated my opinion and finally chalked up my rice knowledge to my Daddy who was somewhat of a drill sergeant in the kitchen. "You have to learn to cook or you'll never find a husband." Right...

The quick and dirty of making rice is using a 2:1 ratio, twice as much liquid as uncooked rice. For 4 servings, you'd be safe with 2 cups of water and 1 cup of rice. Then, for long grained rice (the most popular variety used at home) all you need to remember is Boil, Cover, Reduce Heat, Cook 10 min, Let Stand 5 min, Fluff. This is called the absorption method. A couple of things to know are the more water you add and the more you stir it, the mushier and stickier your rice will be. Stirring releases starch within the rice; that's why risotto is cooked slowly and stirred a lot during cooking.

There are probably more varieties of rice than you care to know. Most of the common ones are just more or less processed; for example, brown rice simply contains the hull, or bran layer, that has been removed from your standard white rice. I briefly considered outlining the varieties here but opted to direct you to a company that does that for a living. Sage V Foods contracts directly with farmers to grow specialty varieties of rice and organic rice. Their site lists the more popular varieties. If Sage V doesn't satisfy you then I promise Wikipedia will.

Instant or quick cook rice has been precooked, usually steamed, and then dehydrated. While I personally don't like the texture offered by these precooked rices, they are getting better. Look for a brand that cooks up in 10 minutes. Any less and you'll be compromising quality for convenience.

This recipe leans a little away from your standard rice dish. It's great served with fajitas and black beans, which is what I designed it for. I love jasmine rice, a type of aromatic rice. Aromatics have a nutty flavor that I savor. Generally, you need to add about ½ cup more liquid when using jasmine rice as opposed to regular long grain. This dish calls for a good bit of saffron. I usually horde mine and then never end up using it. If you find saffron too expensive, substitute turmeric but be careful not to overwhelm the dish.

Serves 6-8

2 c. jasmine rice, uncooked

4 ½ c. chicken broth

½ can Rotel tomatoes and chilies (Mexican with cilantro and lime), finely chopped

good pinch saffron, 6-8 threads

2 tsp salt, more or less to taste

1. Combine all ingredients in medium saucepan.
   
2. Bring to boil, uncovered, over med-high heat.
   
3. Stir and shake pan to settle rice.
   
4. Cover, reduce heat to low.
   
5. Simmer 15 min and then turn off heat.
   
6. Let stand 5-10 min. Fluff with a fork.

To reheat rice:

Place only amount needed on serving plate. Sprinkle rice with water and then cover completely with a damp paper towel. Heat on High in microwave 2 min, stir, repeat as needed.