Alamo Colleges issued the following announcement on June 3
Cooking Mexican Rice
Rice is a go-to side dish when preparing Mexican cuisine. Join St. Philip's College instructor Chef Cris Goloby in our first Alamo In Session video focusing on cooking Mexican rice. Enhance your cooking skills while learning to prepare this flavor-filled side dish.
Ingredients: 1/2 cup rice; 1 ounce vegetable oil; 1/4 cup diced onion; 1/4 cup fine diced carrot; 1/4 cup bell pepper; 1 cup water; 1 tablespoon chicken base or stock; 1/4 teaspoon black pepper; 6 garlic cloves fine minced; 1/4 teaspoon comino; 1/2 diced tomato; 1 ounce tomato sauce
Method:
- Heat oil in pan.
- Add rice and brown until kernels open, add water and chicken base.
- Add ½ the comino and all other spices, veggies, tomato sauce and diced tomato.
- Taste now to ensure that you have a tasty broth. Add remaining comino if desired.
- Bring broth to a boil for 1 minute.
- Put lid on pan, reduce to low and simmer for 20 minutes.
- Remove pot from stove.
- Let sit for 10 minutes.
- Remove lid and fluff rice with 2 prong fork into hotel pan.
About Alamo In Session
Alamo In Session is a new series showcasing programs of the Alamo Colleges District by bringing the classroom to you. Join our talented faculty and staff to expand your knowledge on a variety of engaging topics. Attend a session and learn something new!
Original source can be found here.
Source: Alamo Colleges
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