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MCV

Reged: 01/04/05
Posts: 740
Loc: Manchester, NH
Mexican-Style Rice
      04/21/06 07:18 AM

Made this last night - it was GOOOOD!!! The recipe looks long and complicated, but really it was pretty simple.

Source: www.recipezaar.com Recipe by Cookgirl

Mexican-Style Rice


4-6 servings

1 cup long grain white rice
7 ounces fresh tomatoes or canned tomatoes, okay to include the juice I used a can of diced tomatoes - I drained it
1/2 white onion, coarsely chopped
1-2 garlic clove, cut up roughly
2 tablespoons olive oil
2 cups vegetable stock or chicken stock (try to use homemade stock for really good flavor!) I used chicken broth - light and fat free
1/2 teaspoon salt
1 fresh chili pepper, of your choice I used half of a small red one - I forget what kind it was - habenero maybe??
3/4 cup fresh green peas or frozen green peas I omitted this because it just didn't seem like peas would go with it..
fresh ground black pepper


In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. This step can be done hours ahead if desired. I set it aside to dry for about 30 mins and it came out fine.

In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.

Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.

Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat.

Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
*NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.

Remove pan from heat, cover with tight-fitting lid I just used foil. ; let stand in a warm place 10 minutes or so.

Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper.


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Michelle
IBS-A, pain predominant

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