Classic Mexican Rice
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml raw rice
- 29.58 ml olive oil or 29.58 ml lard
- 2 garlic cloves
- 1 small onion, finely chopped
- 226.79 g tomatoes, finely diced (2 medium tomatoes)
- 1 carrot, finely diced
- 709.77 ml chicken broth (preferably home made)
- salt, to taste
- 118.29 ml green peas
- 29.58 ml cilantro, minced (optional)
directions
- Covere the rice in hot water and set aside to soak for 15 minutes.
- Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
- Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
- Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
- Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
- Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
- Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
- Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
- Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
- Stir in cilantro,if desired.Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!