Used the tea towel method I see in a lot of Mexican recipes for this and I do think it softenend the toasted rice. I'm going to remake the Mexican Rice dish I found too crunchy like this. The recipe called for poblamo peppers but I am not American and was looking for Mexican flavour rather than spice so I used Padron. It gave a nice subtle herby Mexican flavour.
I made this to go with Peruvian Roasted Chicken.
Ingredients
3 tbsp extra virgin olive oil
1 1/2 cups long-grain white rice
2 1/4 cups chicken stock (or more depending on your rice)
½ cup parsley leaf
¼ cup coriander leaf
4 padron peppers, seeded and roughly chopped
2 tbsp chopped onion
1 clove garlic, peeled, roughly chopped
Method
Purée parsley, coriander, peppers, onion, garlic and 1/2 cup of the chicken stock in a food processor until smooth.
Heat the oil in a thick-bottomed pan on high heat.
Add the rice and stir to coat all of the grains with oil. Spread out in an even layer and let lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
Stir the puree mixture into rice and let cook for a minute or two.
Add the remaining stock, bring to a boil, then reduce the heat to a low simmer and cover the pot.
Cook on a very low simmer until almost done, about 15 mins.
Remove from heat, uncover the pot and place a clean dish towel over the pot, then re-cover. The towel will help absorb excess liquid as the rice continues to cook in its own steam.
Let sit for 20 mins then serve.
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