Welcome back food family!
Remember to tag your food pics! #LetsGoaCocinar #CocinandoInSpanglish
Today I made my grandma, Mama Chuy's đ„°buttery white rice with queso fresco.
I remember being in her kitchen in Mexico years ago as she made it for my dad. It was always dad's first request when he visited her. đWatching her that day, is how I learned to make it myself.
Unlike a traditional Mexican rice which is toasted in oil, this rice is toasted in butter.
It is absolutely delicious! đ And to make it even more delicious, my grandma added queso fresco. đ§ It is the perfect side dish for any meal.
So, are you ready? Get your aprons and #LetsGoaCocinar!
Servings: 8 to 12
Ingredients:
3 cups RICE
12 tbs UNSALTED BUTTER
3 cups WHOLE MILK
3 cups WATER
CHICKEN BOUILLON powder to taste (approx 2 tbs)
1 to 2 cups QUESO FRESCO
1/2 cup CILANTRO (optional)
Instructions:
1-Melt the BUTTER in a pan over medium heat.
2-Add the RICE to the pan and sauté with the butter for approximately 5 minutes or until the rice is fully coated with the butter and has turned a golden brown. Keep stirring.
3-Add the MILK, WATER and half the QUESO FRESCO, CHICKEN BOUILLON powder to taste and stir with the rice. You can also add the optional CILANTRO here if you'd like.
4-Cover the pot and cook on low for 30 to 45 minutes or until the rice is soft and fully cooked.
5-Uncover the pan and sprinkle the remaining queso fresco over the rice. Cover the pot until ready to serve.
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