Prep 10 mins
Cook 25 mins
I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos.
- 1 1⁄2 cups medium grain rice
- 2 fresh tomatoes, chopped or 1 (15 ounce) canwell drained canned tomatoes
- 1⁄2 white onion
- 2 garlic cloves
- 1 1⁄2 tablespoons vegetable oil
- 2 carrots, peeled, quartered lengthwise & cut into 1/4 inch dice
- 1 3⁄4 cups chicken broth
- 2 jalapenos, with slits cut into their sides
- 1⁄2 teaspoon salt
- 2 tablespoons fresh parsley, minced
- 1 cup frozen peas, defrosted
- Rough chop tomatoes, onion & peeled garlic.
- In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
- In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
- Add the diced carrots and saute for 2 minutes.
- Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
- Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
- Cover, reduce heat to simmer and cook for 15 minutes.
- Open pot and scatter peas on top. Recover and let sit for 5 minutes.
- Fluff with fork and serve.
- Discard jalapenos or use to decorate the dish.