Alamo In Session With St. Philip's College - Cooking Mexican Rice
June 3, 2020
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
- 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.
* Note: Do not remove lid to check on rice at any time during the cooking process.
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!
St. Philip's College's Culinary Arts Program
St. Philip's College's exemplary status culinary arts program allows graduates to attain Certified Culinarian status from the American Culinary Federation and prepares graduates for rigorous career demands. The culinary industry has grown handsomely in the recent past and is currently the city's second-largest industry. Approximately 37 million people visit San Antonio per year, and the tourism industry has an estimated $15.2 billion impact on the city's economy.