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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Wednesday, May 22, 2013

Red Rice aka Mexican Rice

Page 50 - From the Kitchens of Pancho Villa
Keep in mind that this recipe makes a lot of rice! If your party includes 6–8 people, you may want to reduce the recipe by half. When it comes to the tomatoes, just use one. Even if you divide the recipe in half or quarter, still use just one tomato; you don’t need to cut one in half.


2 tomatoes
1 large chicken bouillon cube
¼ cup oil
1¼ kilo (6½ cups) rice, uncooked
2.37 liters (2½ quarts) water
½ teaspoon salt

Cook the tomatoes in boiling water for 3 minutes, until the skins split. Drain, discarding the water. Put the tomatoes in a blender with the bouillon. Purée until it is very smooth, no chunks.

Heat the oil over medium heat in a large pan. Sauté the rice until it turns white. Add the tomato purée, water,
and salt. Bring to a slow boil; then reduce the heat and cover with a lid. Allow this to slow-simmer for about 10 minutes. Check to make sure there is still water in the pan. If it is dry, add 1 more cup of water and continue to cook. Check again in 5 more minutes for doneness. If needed, cook an additional few minutes. When done, remove from the heat, and let sit until you are ready to eat.

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