I spent two very hot summers working in the kitchen of a Mexican restaurant. In spite of all the dangers of being a “line cook” (singed eyebrows, forearm burns so numerous they resembled Chinese characters, and soggy feet thanks to a stubborn floor drain), I loved the job. The restaurant served good Spanish rice, and good Spanish rice is gently cooked in oil before adding the liquid. A distracted cook can turn that gently cooking rice into a stinky, burning, pot-ruining mess so fast it could make demons jealous. Unfortunately for my boss, I was a distracted cook. Penitently, I am warning you not to take your eyes off of your rice.
Follow the recipe as written for white rice but be aware that rinsing white rice means you wash off all of the vitamin fortification. Brown rice will maintain it’s nutritional value after rinsing. If you use brown rice follow the recipe as written but do not add the frozen peas until ten minutes before the rice has finished cooking. Otherwise they will overcook and lose their beautiful color. (See picture).
I think this rice would go great with South American Red Bean Soup
Brown rice has twice the protein of white rice. I’m just sayin’…
Mexican Rice
1 cup long grain rice
7 ounce can chopped tomatoes in juice
1/2 onion, roughly chopped (about 1/2 cup)
2 garlic cloves, roughly chopped
2 Tbsp vegetable oil
Scant 2 cups vegetable stock
1/2 tsp salt
3 fresh green chilies, trimmed (optional)
1 cup frozen peas
pepper to taste
Step 1. Lord, bless my work.
Step 2. Put the rice in a heatproof bowl, pour in boiling water to cover, and let stand for 10 minutes. Drain, rinse under cold water, and drain again. Set aside to dry slightly.
Step 3. Meanwhile, pour the tomatoes and juice into a food processor or blender, add the onion and garlic and process until smooth.
Step 4. Heat the oil in a large, heavy pan, add the rice and cook over medium heat until it becomes a delicate golden brown. Stir occasionally to ensure that the rice does not stick to the bottom of the pan. Seriously, do not take your eyes off of that pot.
Step 5. Add the tomato mixture and stir over a moderate heat until all the liquid has been absorbed. Stir in the stock, salt, whole chilies, and peas. Continue to cook the mixture until all the liquid has been absorbed and the rice is just tender.
Step 6. Remove the pan from the heat, cover it with a tight-fitting lid, and let it stand in a warm place for 5-10 minutes. Remove the chilies, fluff up the rice, and serve.
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