Dish of Mixtec Style Rice
(click to enlarge)

Rice, Mixtec


Mexico, Oaxaca, Mixtec   -   Especie Mixteca
Makes:
Effort:
Sched:
DoAhead:  		 3-2/3 cups
**
1-1/4 hr
Yes		 A popular rice presentation in the Oaxaca region, particularly the Mixtec people. It is not chili hot and can be vegetarian.

1
3
2
ar
------
1/4
3
5
1/2
------
2
1-3/4
1/2
1/4
c
oz
cl

---
in

oz
t
---
T
c
t
t
Rice (1)
Onion
Garlic
Jalapeño pkld (2)
-- Purée
Canela (3)
Cloves
Tomato
Oregano Mex (4)
---------
Lard / Oil (4)
Broth (3)
Salt
Pepper
Prep   -   (35 min)
  1. Chop ONION fine. Crush GARLIC and chop fine. Mix
  2. Grind CANELA and CLOVES in a spice grinder.
  3. Cut TOMATO into chunks.
  4. Place all Purée items in a blender, Mixie, or food processor and process until smooth. Only if needed add a dash of the broth so it processes smoothly. Set aside.
  5. Cut JAPALEÑO into thin strips from 1-1/2 to 2 inches long.
Run   -   (50 min)
  1. In a coverable sauté pan or similar (2 quart is ample) heat Lard and fry Rice stirring almost constantly over moderate heat until the rice just starts to color - 7 to 9 minutes. Caution: it should be very even and no darker than very light golden.
  2. Stir in Onion mix and fry stirring about 2 minutes.
  3. Stir in Purée and continue to fry stirring another 2 minutes.
  4. Stir in Broth, Salt, and Pepper. Bring to a boil, then cover tightly and leave over very low heat for about 10 minutes.
  5. Lift the lid and scatter the Jalapeño Strips over the rice. Re-cover for about another 10 minutes, or when the water has been absorbed.
  6. Let the rice rest covered for 10 minutes. Fluff with a fork (the onions will have separated) and serve hot.
NOTES:

  1. Rice:

      Mexicans use mostly long grain rice. Some Mexicans in the US prefer Thai Jasmine, which I use.

  2. Pickled Jalapeño:

      These are easily found in cans in any market serving a Mexican or Southwest community.

  3. Canela:

      This is Ceylon Cinnamon, preferred in Latin America and Europe. Cinnamon in the US is presumed to be Cassia Bark, but Canela is available in any Mexican spices section. For details see our Cinnamon / Cassia page.

  4. Broth:

      The pattern recipe calls for Chicken Stock, but for mixed company I use Vegetable Broth for vegetarian.

  5. Mexican Oregano:

      This is a Verbena, not a mint like regular Oregano, but can be difficult to get except on-line. If you don't have it, regular dried Oregano is an imperfect substitute, but acceptable. For details see our Mexican Oregano page.

  6. Lard / Oil

      Lard is official in Oaxaca, but I keep my rice dishes vegetarian for mixed company, so I use Avocado oil, but Olive Oil (pure not virgin) will work fine.

  7. Rice Cooker:

      The process is the same through Step-8, then pour rice into cooker. Continue with Step-9 in the cooker. You can delay starting cooking at this poing. When the cooker clicks over to "Keep Warm", fluff with a fork and and let rest 10 minutes. It will hold for hours in the Keep Warm mode.

  8. Comments:

      Mexican recipes always call for thoroughly washing the rice. This is not necessary north of the border as talc has long been illegal in rice in the U.S. and frying takes care of any excess starch. It's probably not needed in Mexico either, since most of their rice comes from the U.S. Washing causes sticking to the pan and long frying times.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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