Mexican Rice

Ingredients:
175g (just over 6 oz.) long grain rice, rinsed, drained & set aside
410ml. (just under 14 oz.) good chicken stock
1 tsp. Ground Cumin
1/2 tsp. Garlic Granules or Garlic Salt
1/2 tsp. Onion Salt
1/2 tsp. Paprika
1/2 tsp. Oregano
1/4 tsp. Ground Coriander
1/4 tsp. Mild Chilli Powder
1/4 tsp. Cinnamon
1 heaped Tbsp. Butter
1 Tbsp. Olive Oil 
Dash salt

This is just a simple Mexican rice recipe I developed over the years.  It's super yummy beside enchiladas or tacos & beans.  I also sometimes make it with a little seasoned beef mince cooked into it & a half can of chopped tomatoes. This way, it's a meal in itself or a great burrito filling.

Method:
Melt butter on a medium heat in a pot.  When the butter is melted, add the olive oil.  The olive oil has a higher burning point than butter & will prevent the butter from burning & browning.  Add the dry raw rice to the oil & butter mixture & cook until it begins to go translucent, stirring all the while.  At this stage, add all of the dry spices & stir for a couple of minutes, allowing the spices to fully coat the rice.  Add the chicken stock, reduce heat & put a lid on.  Leave to cook by absorption method - roughly 20 minutes.  Taste and add a dash of salt if necessary (I use pink salt).  It's that simple!  This will serve 5 or 6 people as a side for enchiladas & refried beans.

The raw rice cooking in dry spices

The cooked rice

Ready to serve...