Mexican Rice
We have two favorite restaurants that we go to a lot. Almost every time we order a side of mexican rice. Lately it seems like both recipes have become extremely spicy for me.
And then the other day I remembered that I had an old mexican rice recipe somewhere that I always wanted to make. It took me a while to find it. I pretty much went through every single binder (where I kept my old magazines cut out of great recipes) and cook book. Sooo… here it is.
Adapted from Bon Appétit, February 1997
Serves 6
- 1 tablespoon vegetable oil
- 1 1/2 cups long-grain white rice
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 3 cups canned low-salt chicken broth
- 1/4 cup tomato sauce
- 1 cup thinly sliced peeled carrots
- 1 cup frozen corn kernels
- 3/4 cup frozen green peas
Heat oil in heavy large pot over medium heat. Add rice and stir 5 minutes. Add onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add broth, tomato sauce and salt; bring to boil over medium-high heat. Boil uncovered until about half of broth is absorbed, stirring often, about 10 minutes.
Mix carrots, corn and peas into rice. Cover pot tightly with lid. Reduce heat to low and cook until rice is tender and liquid is absorbed, about 10 minutes longer. Remove from heat. Let stand covered 10 minutes before serving. (Can be made 2 hours ahead).
