Mexican Rice
Read my review of this recipe.
Ingredients:
- 1 cup long grain rice
- 7 ounces chopped tomatoes in juice
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 3 fresh green chiles (jalapeno, Serrano, fresno, ect)
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1 cup frozen peas (optional)
- Pepper, to taste
Directions:
Put the rice in a large heatproof bowl and pour in enough boiling water to cover the rice. Stir once, then let stand for 10 minutes. Transfer to a strainer over the sink and rinse the rice under cold water. Set aside to dry slightly.
Meanwhile, place the tomatoes with juice, onion, garlic, and chiles in a food processor or blender and process until smooth.
Heat the oil in a large, heavy saucepan, add the rice and cook over medium heat until it becomes a light golden brown. Stir occasionally to ensure the rice does not stick. Add the tomato mixture and stir over medium heat until all the liquid has been absorbed. Stir in the stock and salt and continue to cook, stirring occasionally, until all the liquid has been absorbed (do no stir too often at this point or the rice will break down). The whole cooking process takes about 15 to 20 minutes.
Remove the pan from the heat, add the peas (if using), and cover with a tight fitting lid. Let stand for 5 to 10 minutes. Season with black pepper.
Serves 6.
Nutrition:
Substitutions:
Recipe courtesy of The Complete Book of Mexican Cooking
