This is wonderful rice. Added a can of diced tomatoes, just because I love it in Mexican rice, and a whole onion. I also used a second serrano, and I'm glad I did. You can definitely taste the pepper without getting much heat. Was a bit heavy handed with the cumin, but not too much. The key is toasting the rice before adding the liquid, adds a lot of flavor and coating each grain with the oil makes for a really great texture. Make sure to get the rice brown. I also "bloomed" the spices before adding the liquid. Used stock instead of water+bouillon, and only 2 cups. This really has a deep, well balanced flavor with a very nice texture. I'm keeping this one.
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This is wonderful rice. Added a can of diced tomatoes, just because I love it in Mexican rice,...