Estaban los tomatitos, muy contentitos,
cuando llegó el verdugo a hacerlos jugo,
no me importa la muerte, dicen a coro...
Si muero con decoro en los productos del Fuerte!!!
cuando llegó el verdugo a hacerlos jugo,
no me importa la muerte, dicen a coro...
Si muero con decoro en los productos del Fuerte!!!
This is a very popular del Fuerte jingle from the 50's which every, but trust me, every self called Mexican knows al derecho y al reves, de pe a pa, (backward and forward). Basically (as all jingles) is a silly and stupid one, with not much meaning but just elementary rime.
It says something* like this:
there were the little red tomatoes,
and they were extremely happy,
suddenly the tyrant arrived to make juice of them (wow..that's kinda scary...right?)
-we don't mind to die - say them all at once (the little red tomatoes)
- If I die with pride in del Fuerte products.
and they were extremely happy,
suddenly the tyrant arrived to make juice of them (wow..that's kinda scary...right?)
-we don't mind to die - say them all at once (the little red tomatoes)
- If I die with pride in del Fuerte products.
So, jingles aside, Mexican rice or Red Rice and sometimes even called Spanish Rice [no further comments on this one] is THE rice of choice for every day comida (lunch). It's the King of the arroces (rice).
Since it's a very popular dish in Mexico; every single Mexican family has it's own and unique way to prepare it. And obviously, every single Mamá (Mom) will swear she makes the best Red Rice; which of course, we (you and I) know is so not true; because My Mom IS with no doubt the Queen of the Red Rice (and the Queen of Flan too) :-D
Since it's a very popular dish in Mexico; every single Mexican family has it's own and unique way to prepare it. And obviously, every single Mamá (Mom) will swear she makes the best Red Rice; which of course, we (you and I) know is so not true; because My Mom IS with no doubt the Queen of the Red Rice (and the Queen of Flan too) :-D
Mexican Style Rice (or Arroz Rojo)
Serves 6
1 cup long grain white rice (in Mexico I use Arroz Morelos, here in China I use Basmati rice)
2 tomatoes quartered
1/4 cup white onion, roughly chopped
1/2 garlic cloves, peeled
salt, to taste
about 4 tablespoons vegetable oil
1 1/2 cup vegetable broth,
1 small bunch cilantro sprigs
Jardinera garnish(optional)
1/4 cup carrots, peeled and diced
1/4 cup shelled green peas, fresh or frozen
1/4 cup corn kernels, fresh or frozen
Rinse the rice with cold water for about 5 minutes. Drain very well.
While the rice drains , make the tomato purée: put the tomatoes in the blender along with the onion, garlic, salt and just a little tiny splash of water. (You may ask yourself -Why you should add just a splash of water, but hey, that's how my Mom does it). Strain and reserve.
Heat the oil in a skillet over medium high heat until hot but not smoking. Add the rice and saute it, stirring constantly, until it gets (evenly) light brown.
Pour in the strained tomato puree, stir it gently and let it cook (or dejalo freir- let it fry - as my Mom says) until the puree has changed of color to a darkened one, consistency is thicker and it not longer looks so watery.
Heat the oil in a skillet over medium high heat until hot but not smoking. Add the rice and saute it, stirring constantly, until it gets (evenly) light brown.
Pour in the strained tomato puree, stir it gently and let it cook (or dejalo freir- let it fry - as my Mom says) until the puree has changed of color to a darkened one, consistency is thicker and it not longer looks so watery.
Stir in 1 1/4 cup of vegetable broth (save the rest to the end...just in case), adjust the salt, gently stir and top with the jardinera garnish (optional).
Cover the skillet with a lid (preferably a transparent one) and reduce the heat to very low. Let it simmer very gently. It will take about20 -25 minutes. Rice should be fluffy and tender. Add the cilantro sprigs to the rice and cover. If it's done, turn off the heat and let it rest for a couple of minutes before serving it.
If the rice is not coked through and most of the liquid has been absorbed, add just a few tablespoons of that vegetable broth you saved. Cover again, and cook for another 5 minutes or so.
When the rice is cooked, remove the skillet from the heat and let it rest covered for another 5 minutes before you serve it.
Hint: you can prepare this in advance (even a day or two in advance) and just reheat it in the oven, microwave or direct in the stove; just add a couple a tablespoons of broth or water.
Cover the skillet with a lid (preferably a transparent one) and reduce the heat to very low. Let it simmer very gently. It will take about20 -25 minutes. Rice should be fluffy and tender. Add the cilantro sprigs to the rice and cover. If it's done, turn off the heat and let it rest for a couple of minutes before serving it.
If the rice is not coked through and most of the liquid has been absorbed, add just a few tablespoons of that vegetable broth you saved. Cover again, and cook for another 5 minutes or so.
When the rice is cooked, remove the skillet from the heat and let it rest covered for another 5 minutes before you serve it.
Hint: you can prepare this in advance (even a day or two in advance) and just reheat it in the oven, microwave or direct in the stove; just add a couple a tablespoons of broth or water.
Mexican red rice begs to be served next to some taquitos dorados.
Recipe coming soon :-D
For more extraordinaire Mexican food check the following posts:
Unforgettable rice from el Chepe by Patricia Jinich from Pati's Mexican Table
Click here to check the tv comercial los tomatitos
Sobre el jitomate y el tomate; articulo de mi querido German Dehesa (articulo no culinario)
*Please, note I am, by no means, a translator. And my English is very so so. Sorry.
