arroz mexicano

I have been trying to figure out a way to replicate a good Mexican rice to no avail. My main problem is that the rice is continuously coming out sticky and clumpy and not the way it is at all the taquerias around town, where is each little grain is separated and none of them stick to each other. Does anybody have a technique/recipe that can help me out. Its gotten to the point where I just run over to TBP #2 for rice whenever I cook anything Mexican. Thanks for the help.

Beans are a different story after a few plays at this I have found its easier to make better refired beans at home then most places. Here is my standard recipe below.

four cans of pinto beans or a combo of pinto and chili beans

I have to use the Kuner's southwestern brand available at TI. I like to use a combo of their pinto beans, chili beans and ranchero beans.

four slices of bacon

3/4 cup of chopped onion/jalapeño

Cook the bacon till crisp and remove. Saute the onion/peppers mixture in the bacon grease until browned and add the cans of beans reserving some of the liquid. Let the beans cook thru and mash everything together with a potato masher and add the chopped up bacon and top with cheese.

reserved liquid can be used to get the consistency you prefer.

After you stir in the cooking liquid (I use chicken stock), it is important not to stir again. Not at all. Not one little bit. I assume you are using a recipe that calls for frying the rice first? Are you rinsing the rice well before frying?

We made Mexican brown rice using Cook's Illustrated's recipe last weekend. It was superb and was even better as leftovers. After frying the rice, bringing the ingredients to a boil on the stove, it's baked in a covered pot in the oven for about an hour.

Da Beef wrote:My main problem is that the rice is continuously coming out sticky and clumpy

Probably not authentic, but I suggest you try using parboiled rice (e.g. Uncle Ben's Converted Rice).

Couple things to keep in mind:

1. Wash the rice thoroughly prior to cooking. Put in a strainer and rinse until the liquid that comes out is pretty clear. Rinse over a bowl for the best way to see.

2. When frying, let sit initially, then begin to stir. Once the rice has slightly started to brown/golden you can take it out and drain. You will notice a drastic drop in the "weight" of the rice.

3. Make sure you are using the right kind of rice. Go to the international section of your grocery store and pickup some solid rice from the latin food section.

Good luck!