Arroz a La Mexicana (Mexican Rice)

Submitted by Special Ed

"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)"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 10

ingredients

• 591.47 ml long grain white rice (not instant)
• 157.80 ml peanut oil (or safflower)
• 226.79 g tomatoes, chopped
• 118.29 ml yellow onion, chopped
• 2 garlic cloves, chopped
• 709.77 ml chicken broth
• 29.58 ml carrots, shredded (optional)
• 29.58 ml peas (optional)
• 14.79 ml chili powder (I like the type made with ancho chiles)
• 7.39 ml cumin

directions

1. Cover the rice in water and cook until done. (I use a rice cooker).
2. Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!).
3. Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
4. 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.
5. Add cumin and chili powder and mix thoroughly.
6. Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
7. 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.
8. Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.