Prep 20 mins
Cook 25 mins
I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican
- 1 (14 1/2 ounce) can whole tomatoes, drained
- 3 tablespoons chopped white onions
- 2 small garlic cloves
- 3 -4 tablespoons corn oil or 3 -4 tablespoons sunflower oil
- 1 cup medium grain white rice
- 1⁄3 cup peas (fresh or frozen)
- 1⁄3 cup corn (fresh or frozen)
- 1⁄3 cup diced peeled carrot
- 3 serrano chilies, slit down one side (I cut mine in half lengthwise)
- 6 fresh fresh cilantro stems, tied together
- sea salt
- Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
- In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
- Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
This was really good! I couldn't taste the peppers much, so I might try dicing the peppers next time. Made for my teammate on ZWT5 Mexican: Epicurean Queens.