Prep 10 mins
Cook 30 mins
This is an adaptation from Diana Kennedy's "Recipes from the Regional Cooks of Mexico". I modified it a little, adding some chili powder and cumin, and changing some of the preparation (primarily, cooking the rice before frying, rather than soaking only)
- 2 1⁄2 cups long grain white rice (not instant)
- 2⁄3 cup peanut oil (or safflower)
- 1⁄2 lb tomatoes, chopped
- 1⁄2 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 3 cups chicken broth
- 2 tablespoons carrots, shredded (optional)
- 2 tablespoons peas (optional)
- 1 tablespoon chili powder (I like the type made with ancho chiles)
- 1⁄2 tablespoon cumin
- Cover the rice in water and cook until done. (I use a rice cooker).
- Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!).
- Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
- Add rice to oil and still constantly, until rice is starting to brown, about 10 minutes. Be sure heat is high, or rice will get mushy.
- Add cumin and chili powder and mix thoroughly.
- Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
- Add the broth and let cook over medium heat until holes appear in the rice. stir the broth in initially, then do not stir until the holes appear.
- Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.