Arroz Mexicano, Foolproof Mexican Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
  • Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
  • In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.
  • Add the garlic and saute for 1 minute.
  • Stir in the uncooked rice and cook until slightly toasted, about 3 minutes.
  • Add the tomato broth mixture, stir and bring to boil.
  • Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.
  • Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.
  • Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.
  • Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.
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