1 cup long-grain white rice, raw
2 tbsp vegetable oil
1/2 medium onion, chopped
1/3 cup salsa (embasa brand)
3 cup water
1 tomato chicken boullion
RECIPE CAN BE DOUBLED
Directions
Heat oil in saut E9 pan on medium-high. Add uncooked rice and stir
to coat rice with oil. When rice is brown, add chopped onions and
stir. When onions start to brown, add in salsa tomatoes, stirring to
coat rice. Add in water and chicken-tomato seasoning and bring to a
boil. Allow water to boil for 5 minutes, then lower heat to
medium-low and cover. Simmer for 10-15 minutes, stirring every few
minutes.
When water is completely evaporated and rice is tender, remove from
heat and serve hot.
* NOTE: Embasa Salsa comes canned and can be found in the ethnic
section of your grocery store. This is an authentic recipe from a
Hispanic friend of mine.
Servings: 4 servings
Authentic Mexican Rice Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes way back into history, in fact as far back as pharonic Egypt, and maybe even further. Having said that, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the early Romans used many different spices and herbs, including a few you will know such as bay, mint and parsley. Closer to modern times, there were some interesting books published in the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in recipe manuscripts, many of which still exist in academic collections. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Authentic Mexican Rice recipe.
