Mexican Rice
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A home-kitchen version of mexican rice, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 Tbsp. vegetable oil
- 1 c. long or medium grain rice
- 1 small onion, finely chopped
- 1 large clove garlic, peeled and finely diced
- 1 ripe, medium-small tomato, roasted or boiled, cored and peeled or 1/2 (15 oz.) can tomatoes, drained
- 1 1/2 c. broth (preferably chicken) or water
- salt (about 1/2 tsp. if using unsalted broth or water)
- 1 c. fresh or defrosted frozen peas (optional)
- 1 large carrot, peeled and chopped into 1/4-inch dice (optional)
- several sprigs fresh cilantro for garnish
Method
About 40 minutes before serving, measure the oil into a 1 1/2 to 2-quart saucepan set over medium heat. Add the rice and onion and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in the garlic and cook a minute longer.
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