Sizzling fiesta: master the art of mexican rice on a blackstone
What To Know
- Add the rice to the griddle and stir to coat it with the oil.
- Bring the mixture to a boil, then reduce heat to low and cover the griddle.
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Are you craving authentic Mexican rice with a smoky, irresistible flavor? Look no further than your trusty Blackstone griddle! This blog post will guide you through every step of creating this delectable dish on your Blackstone, transforming your backyard into a sizzling culinary haven.
Ingredients:
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped cilantro
Instructions:
1. Prepare the Blackstone: Heat your Blackstone griddle to medium heat (350-375°F).
2. Sauté the Veggies: Pour the olive oil onto the griddle and add the onion and garlic. Sauté until softened, about 5 minutes.
3. Add the Rice: Add the rice to the griddle and stir to coat it with the oil. Cook for 2-3 minutes, or until the rice becomes translucent.
4. Incorporate Liquids: Pour in the tomato sauce, diced tomatoes, and chicken broth. Season with cumin, chili powder, salt, and black pepper. Stir well to combine.
5. Simmer and Cover: Bring the mixture to a boil, then reduce heat to low and cover the griddle. Simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
6. Stir in Cilantro: Once the rice is cooked, remove the lid and stir in the chopped cilantro.
7. Serve and Enjoy: Serve the sizzling Mexican rice immediately with your favorite Mexican dishes, such as tacos, enchiladas, or burritos.
Tips for Perfect Mexican Rice:
- Use a high-quality rice: Basmati or jasmine rice works well for this recipe.
- Don’t overcook the rice: It should be slightly firm to the bite.
- Adjust the seasonings: Taste the rice and adjust the spices to your preference.
- Add a kick: For a spicier rice, add a dash of cayenne pepper or chopped jalapeños.
- Garnish with cheese: Sprinkle some shredded cheddar or Monterey Jack cheese on top for extra flavor.
Mexican Rice on Blackstone: An Upgrade from the Stovetop
Cooking Mexican rice on a Blackstone griddle offers several advantages over traditional stovetop methods:
- Smoky flavor: The Blackstone imparts a subtle smoky flavor to the rice, enhancing its taste.
- Even cooking: The large surface area of the griddle ensures that the rice cooks evenly, preventing burnt or undercooked areas.
- Outdoor cooking: Take your cooking outdoors and enjoy the fresh air while creating a delicious meal.
FAQ:
Q: What type of oil should I use?
A: Olive oil is a good choice because it adds flavor without overpowering the rice.
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice will take longer to cook. Adjust the cooking time accordingly.
Q: Can I substitute chicken broth with vegetable broth?
A: Yes, vegetable broth can be used for a vegetarian option.
Q: Can I add other vegetables to the rice?
A: Yes, feel free to add chopped bell peppers, corn, or peas for extra flavor and nutrition.
Q: How do I store leftover Mexican rice?
A: Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving.