Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
What’s a Mexican dinner without rice and beans? Just a Mexican entrée, I’d say. There’s just one problem with most Mexican rice. It’s rather bland. No big flavor to mention. The Orientals, for instance, know how to do rice. They pile a heap of goodness on top of their rice. The Mexicans on the other hand just give you some white rice and a bowl of beans. I have to mix the two together in order to make anything out of it.
Well, I’m putting an end to all that nonsense. Mexican cuisine has so many flavors that could be added to rice in order to give it a more vibrant flavor. So, let’s do it!
- 1 small onion, diced
- 1 garlic clove, minced
- 1 jalapeño pepper, finely diced
- 1 medium tomato, pith removed and chopped
- 2 cups instant white rice
- 2 cups chicken broth
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- salt and pepper to taste
- In a frying pan, heat vegetable oil over a medium heat.
- Add onions, garlic and jalapeño pepper. Saute until onions are soft and translucent.
- Add rice and cook until it begins to brown, while stirring. About 5 to 6 minutes.
- Gently stir in chicken broth, then the remaining ingredients except the cilantro.
- Continue to cook while occasionally stirring. Cook until the desired constancy is achieved and chicken broth has been absorbed.
- Remove from heat and cover. Allow to rest for 5 minutes.
- Add cilantro, salt and pepper to taste and mix well.
- Consistency may be adjusted prior to serving by mixing in a small amount of chicken stock or water.