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Mexico / Bread
Wikibooks
Mexican Rice Pilaf
There's a lot of Mexican flavors in this dish, like tequila, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice.
Ingredients
ScaleNo serving count in the source — scale by factor
- uncooked white rice, uncooked white rice2 cup
- unsalted butter2 tbsp
- tequila3/4 cup
- tomato paste3/4 cup
- chicken stock2 1/2 cup
- bay leaves3
- salt1/4 tsp
- black pepper, freshly ground1/4 tsp
- habanero pepper, stemmed2
- Mexican oregano, dried1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse rice with cold water until water runs clear. Pat dry with paper towels.
Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.
Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.
Remove bay leaves and chiles. Serve warm.
