Restaurant Style Mexican Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Don't remember where or how I got this recipe - I keep trying others but always come back to this one. I've had this recipe for decades, but can't attibute it to anyone. Ingredients:
1 1/2 cups long grain rice |
hot water, to cover |
1 large tomato (1/2 lb ) |
1/4 medium onion |
1 garlic clove |
3 serrano chilies |
3 1/2 cups well salted chicken broth |
1 teaspoon salt (if using low salt broth ( i use swanson's 99%) |
1/8 cup peanut oil or 1/8 cup safflower oil |
1/3 large carrot, sliced thin |
2 tablespoons peas |
Directions:
1. Pour enough hot water (to cover) over rice and let stand for 20 minutes Drain, rinse well in cold water. Shake colander well & allow to drain for 10 minutes.
2. Puree in a blender: tomato, onion, garlic & chiles. Set aside.
3. Heat oil till it smokes. Fry rice until it becomes a light golden color (10 mins?), stirring constantly over high.
4. Drain any excess oil. Add puree to rice and cook till dry, stirring constantly over high.
5. Add the broth (and carrots if using) and salt. Stir well.
6. Cook uncovered over med heat till liquid ia absorbed and air holes appear.
7. Remove from heat, (add peas if using) cover & set aside for 20-30 minutes.
8. Enjoy.
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