Recipe by Sky Valley Cook
This is a good mild red rice that is perfect to serve with a spicier Mexican dish. Very simular to what is served in Mexican restaurants. Have all ingredients ready to go when making, as prep steps go very quickly.
- 2 tablespoons vegetable oil
- 1 cup raw long-grain rice
- 1⁄2 cup onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1 pinch pure hot chili powder
- 2 large tomatoes, peeled, seeded, chopped
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups broth
- 1⁄3 cup peas, fresh or frozen
Directions See How It's Made
- Heat oil in 10" skillet over medium heat until hot.
- Add rice, cook and stir rice until it turn opaque white, approximately 2 minutes.
- Add onion, saute approximately 1 minute.
- Stir in garlic, salt, cumin, and chili powder.
- Add tomatoes, constantly stirring for approximately 2 minutes.
- Add chicken stock or broth, stir well. Increase heat to high until boiling then reduce heat to low and cover. Simmer until rice is almost tender approximately 15 minutes.
- Stir in peas, cover, and cook for an additional 2-4 minutes or until all liquid has been absorbed. Rice will be firm and will separate, not like steamed rice.