Thursday, May 23, 2013

Mexican Rice

I learned how to make "real" Mexican rice in Mexico. I love it. But honestly it was without a recipe and it doesn't always turn out. It is delicious when it does however. I have been looking for a recipe that tastes similar but has instructions and measurements I can follow. I hit the jackpot with this recipe. It's delicious, easy, and doesn't take too long. Plus it's way healthier than the rice I used to make.

Mexican Rice

2 cups long grain white rice
1/4 cup vegetable oil
2 medium tomatoes
1/4 onion choped
1 Tbsp minced garlic
4 cups hot chicken broth (Or 4 cups water and 2 bullion cubes)
1/4 cup frozen or fresh peas
1/2 cup chopped carrots
1/2 tsp salt


1. Heat oil in a large pot. Add rice, stir to coat with oil. Lower the heat to medium and cook until each grain is separate and pale golden- approximately 8-10 minutes.
2. While rice cooks place the tomatoes, onions, and garlic (and boullion cubes if you are using instead of chicken broth) in the blender and puree.
3. Increase heat to medium-high and pour tomato mixture over the rice. Mix well.
4. Add hot broth (or hot water) peas, carrots and salt, stir. Replace the lid and let sit for 10-15 minutes. If any liquid remains, replace the lid and cook for several more minutes.