Foolproof Mexican Rice ("Arroz Mexicano")
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (chopped)1 large
Carrot (finely diced)1 large
Garlic (clove, minced)2 cups
Grain Rice (medium-)2 tsps
Salt1
Bay LeafDirections:
1
Cut the tomatoes in half, and remove the seeds
2
Add the tomatoes and 2 cups of broth to a blender and puree
3
Strain into a bowl and reserve the liquid
4
Add enough extra broth to make 4 cups of liquid
5
In a large saucepan, heat the oil over medium-high heat
6
Add the onion and carrots and saute for 4 minutes until the onion is translucent
7
Add the garlic and saute for 1 minute
8
Stir in the rice and cook until slightly toasted, about 3 minutes
9
Add the tomato broth mixture, stir and bring to boil
10
Add the salt, bay leaf, and the serrano chile
11
Reduce the heat, cover and simmer until the rice is tender, about 20 minutes
12
Remove the pan from heat
13
Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes
14
Fluff the rice with a fork, transfer to a serving bowl and serve